Winter Salad with Roasted Cauliflower, Pomegranates & Arancini
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 1 head cauliflower, cored and cut into bite-size florets
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 box (10 arancini) Lundberg Farms Gouda & Mozarella Arancini
- 6 cups (100 grams) baby spinach or other salad greens
- 1/2 cup homemade or store bought vinaigrette dressing of your choice
- 1 cup pomegranate arils
- 4 ounces gouda cheese, cut into bite sized pieces.
Instructions
-
Preheat oven to 400° Fahrenheit.
- In a large bowl, toss the cauliflower, olive oil, salad and pepper. Spread onto a baking sheet in a single layer. Roast for 45 minutes, tossing midway, until tender and pieces are starting to turn dark brown in spots. Remove from oven and set aside.
-
Increase oven heat to 450° Fahrenheit and bake arancini according to package directions.
- Toss salad greens and vinaigrette in a large serving bowl.
- Add roasted cauliflower, pomegranates, gouda cheese and Lundberg Farm arancini on top of greens and serve.
Notes
Add some color to your holiday table with this winter salad recipe topped with roasted cauliflower, pomegranates and crispy arancini! Easy and gluten free.
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