Roasted caulifower and grain salad with pomegranate

Table of contents

Roasted Cauliflower and Grain Salad with Pomegranate

This Roasted Cauliflower and Grain Salad with Pomegranate is a delightful blend of textures and flavors. The nutty grains and roasted cauliflower pair beautifully with the sweet-tart burst of pomegranate seeds. It’s a perfect dish for a light lunch or a side at dinner, offering a refreshing and nutritious option that’s both satisfying and visually appealing.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Ingredients

1 medium cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper to taste
1 cup cooked quinoa or farro
1/2 cup pomegranate seeds
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese (optional)
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon balsamic vinegar

Instructions

Preheat your oven to 400°F (200°C).
Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast the cauliflower in the oven for 20-25 minutes, or until golden brown and tender, stirring halfway through.
Combine the cooked quinoa or farro, roasted cauliflower, pomegranate seeds, parsley, and feta cheese in a large bowl.
Whisk together the lemon juice, honey, and balsamic vinegar in a small bowl.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad.

Additional Notes

For a vegan version, omit the feta cheese or substitute with a plant-based alternative. You can also add toasted nuts like almonds or walnuts for extra crunch.