This hearty, colorful vegetarian salad serves as a lighter side dish for heartier holiday mains like rib roast or ham.
Ingredients
- 1 large head cauliflower
- 4 tbsp olive oil, divided
- 1 cup plain nonfat Greek yogurt
- 1 tsp fresh lemon juice
- 1 clove garlic, minced
- ½ (5 oz) pkg Nature's Promise ® Baby Arugula Salad
- ¼ cup chopped mint leaves
- ¼ roasted chopped pistachios
- ¼ cup pomegranate seeds
- 1 tbsp za'atar (optional)
Simple Swap:
- ¼ cup Ocean Spray Craisins® Original Dried Cranberries
Steps
- Preheat oven to 400°F. Cut the cauliflower into 1-inch florets (about 10 cups). Toss with 3 tbsp oil and season with salt and pepper. Arrange in single layer on 2 parchment-lined baking sheets. Roast 40–45 min., until golden brown and tender.
- Meanwhile, in a medium bowl, whisk together the yogurt, lemon juice, and garlic. Season with salt and pepper. Refrigerate until ready to serve.
- Arrange the arugula on a large serving platter. Drizzle with remaining 1 tbsp oil. Add the roasted cauliflower. Top with the mint, pistachios, pomegranate seeds and/or craisins, and za’atar, if desired. Dollop yogurt mixture over top and serve.
Tips
You can also use dried cranberries in place of the pomegranate seeds.
This recipe is
- Vegetarian
- Gluten-free
- Egg-free
- Wheat-free
Tags
- Plant-based
- December 2024
- One-pan
- easy
- 15 min
- Entertaining