Roasted Cauliflower, Spinach, and Orzo Salad

Roasted Cauliflower, Spinach, and Orzo Salad

This isn’t just a salad. It’s got leafy green spinach, yes. But it’s also pasta (orzo!) and roasted cauliflower, tangy feta, and tart dried cherries, all tossed in a honey lemon vinaigrette. It’s awesome. I’ve made it twice this month now because all of us (husband, baby, ALL of us) loved it so.

I tried French feta for the first time in this recipe and really recommend it. It’s creamier and a bit less pungent than Greek feta- keeps it from overwhelming the other ingredients. If you use Greek feta I would reduce the amount a bit. This so-much-more-than-a-salad will be my go-to for parties and bbq’s this summer. It’s easy to tote around, tastes great warm or cold or at room temperature, and keeps well for a few days in the fridge.

Ingredients

  • 1 medium head cauliflower, broken into small florets
  • 3 Tbsp. olive oil, divided
  • 3 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 cup orzo pasta (I use whole wheat orzo)
  • 1/4 cup thinly sliced red onion
  • 3/4 cup crumbled feta cheese (I use Valbreso French feta for a milder flavor, if using Greek feta I would reduce to 1/2 cup)
  • 2/3 cup dried cherries
  • 4 cups baby spinach
  • 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
Read the whole recipe on A Hint of Honey