Roasted Veggie Salad w/ Kalamata Olive Vinaigrette

 

     This salad was born out of me trying to like cauliflower. It is such a healthy and cheap veggie. I really wanted to embrace it. I LOVE roasted veggies, so I started there. I roasted both cauliflower and delicata squash (which I love because you do not have to peel it). I really like how the sweetness from the squash rounds out the salad. Then I made a yummy vinaigrette with kalamata olives. My thinking was their strong flavor would basically cover up the cauliflower flavor I was trying to get use to. I served the veggies on a bed of fresh spinach. This is now my favorite fall salad. A dinner all on it's own or a great side dish to a grilled steak. I have to say after enjoying this salad I now love roasted cauliflower and eat it plain as a side dish or snack. Next is to get used to mashed cauliflower with cheese ;-)

 

Roasted Veggie Salad w/ Kalamata Olive Vinaigrette

Serves 2 or 4 small dishes

2 cups cauliflower, broken into very small pieces

2 cups delicata squash, cut into cleaned ½“cubes (I do not peel it becuase the peel is edible)

3 TBL (or so as needed) of oil, (I like avocado oil)

1 TBL sea salt

Fresh spinach

Kalamata Olive Vinaigrette

You can garnish the salad with feta or parmesan cheese, sun dried tomatoes, roasted peppers, fresh herbs, toasted pumpkin seeds, etc.

 

Pre-heat oven to 400◦F. Line a pan with parchment paper. You want a pan like a jelly roll with sides and roomy enough for for cauliflower and squash. You do not want them squished together on the pan. Coat the cauliflower and squash with enough oil to cover the veggies. Arrange them on the parchment and sprinkle a generous amount of salt on top. Roast 40-50 minutes. I like them very crispy, so I roast them longer.  Let the veggies cool about 10 minutes before putting your salad together.

Toss either just the spinach or all the veggies in the vinaigrette (see my notes about this). Start with half the batch of vinaigrette and then add more as needed. If you do not have enough vinagrette, just toss in a bit more oil. Garnish as you like and enjoy!

 

Kalamata Vinaigrette

½ cup olive oil

3 TBL (or more depending on what you like) of balsamic or red wine vinegar

1 garlic clove

8 whole but pitted kalamata olives

Salt and pepper to taste

 

With a blender stick or in a blender, blend all ingredients together. Taste and adjust as needed.

Tips

1. I found braking the cauliflower into very small pieces helps and really roasting them. They taste deep-fried then. A little dried garlic is good too.

2. Dressing the salad. I prefer to dress just the spinach but you can taste the cauliflower more that way. So if you are trying to cover up the flavor, dress all the veggies.

3. Roasted green beans, asparagus or tomatoes would be good in this salad too.

4. I like to eat  my roasted veggies soon after I roast them, so they stay crispy.

 

Comments

[Louise]

No one has to twist my arm for roasted cauliflower, Clarice. I eat it just as a snack all the time. Slivers of garlic and most flavored oils really bring it to another level. (rosemary is one of my favorites:) If that's possible, lol...

I too am intrigued by that dressing! I made an Kalamata olive tapanede last night to go with some homemade hummus and cucumbers. I do believe there are some olives left. I may just give this dressing a try. Love the whole salad as a matter of fact!

Thanks so much for sharing, Clarice...

[Tracy A.]

I need to give this a try! Roasting seems to make peace between some vegetables and me!

[karen andreola]

I'm always on the look-out for good salads and your recipe sounds scrumptious. With the chilly air of autumn roasting cauliflower again would be welcome. Thanks for the reminder. I agree that this cabbage-like vegetable can take some getting used to. Looking forward to making your salad.

[cindy]

I already love cauliflower so this salad is a definite try for me. Intriqued by the dressing! Since you posted the link about roasting Delicata without peeling we have had it 3 times! Love.

[Lorrie]

Roasted cauliflower is so good. I love this idea of combining it with squash for a salad - thanks for the idea Clarice!