Roasted Cauliflower Salad with Prosciutto and Pomegranate
Ditch the limp lettuce—this roasted cauliflower salad brings the crunch, the tang, and a little surprise in every bite. With crispy prosciutto, juicy pomegranate seeds, and a mustardy dressing that actually makes you want to eat your greens, it’s the kind of salad that steals the spotlight. Serve it warm or cold, just don’t expect leftovers.
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 ½ 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
Barbara's Notes + Tips
- You can use balsamic vinegar or red wine vinegar as a substitute.
- If making ahead, wait until right before serving to add the pomegranate seeds.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 11g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 315mg | Potassium: 554mg | Fiber: 4g | Sugar: 5g | Vitamin A: 953IU | Vitamin C: 77mg | Calcium: 66mg | Iron: 1mg
