Roasted Cauliflower, Spinach and Pomegranate Salad
Anything with pomegranate always catches my eye. This dish can be served warm, cold or room temperature. While the roasted cauliflower and prosciutto were fabulous together, the pomegranate brought all the flavors together for a wonderful side dish. There’s only a small amount of dressing, but that’s all it needs. Just an ounce of prosciutto roasted with the cauliflower adds so much flavor, I don’t know why I didn’t think of this before. Anything is better with prosciutto. When the hot roasted cauliflower is mixed with baby spinach it causes it to wilt just slightly. Some folks don’t like raw spinach, the slightly cooked version still is crisp but tastier as it’s infused with the cauliflower, prosciutto and dressing.
The salad is beautiful with the spinach and the pomegranate seeds which add a slight sweetness to the savory mixture. Since this is just as good at room temperature as warm, it is perfect to take to a dinner or potluck. I think unusual salads are the hardest things to take to dinners so I generally don’t volunteer for the salad. I will be volunteering this in the future. Great to have on hand now that baby spinach is starting to show up in the groceries.
PrintRoasted Cauliflower, Spinach and Pomegranate Salad
Ingredients
- 2 lbs cauliflower, cut into bite size florets
- 3 tablespoons olive oil
- ½ teaspoon salt
- 1 ounce proscuitto, 3 slices, cut into small pieces
- 2 tablespoons sherry vinegar
- 1 teaspoon dijon mustard
- 2 cups baby spinach
- pepper
- parmesan cheese
- ½ cup pomegranate seeds
Instructions
- Preheat oven to 450º. Place a rimmed baking sheet in oven to heat for 5 minutes.
- In a large bowl, toss cauliflower with 2 tablespoons of olive oil and 1/2 teaspoon salt.
- Remove pan from oven and coat with olive oil. Add cauliflower and roast for 15 minutes. Toss and sprinkle with prosciutto pieces. Continue cooking for 10-15 minutes until cauliflower is slightly browned.
- Meanwhile, in a small bowl, combine 1 tablespoon olive oil, mustard and vinegar. Place spinach in serving bowl and add hot cauliflower, toss with vinegar mixture. Season with salt and pepper.
- Garnish with parmesan cheese and pomegranate seeds
- The Local Palate, Gena Knox
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