Time: 35 min.
Complexity: easily
Servings: 12

There's plenty to love about this delicious salad from Ree Drummond: pine nuts, fresh salad greens, a scattering of black and green olives... But what really makes it delicious is the roasted cauliflower. The well-salted, savory florets add a smoky note to the salad.

Ingredients:

• 2 heads cauliflower, cut into medium florets
• 2 tbsp. l. olive oil
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 0.5 cups pine nuts
• 1/4 cup pesto
• 3 tablespoons champagne vinegar
• 6 cups arugula, spinach, and kale mixture
• 1/2 cup pitted Castelvetrano olives, halved
• 1/2 cup pitted Kalamata olives, halved
• 0.5 cup fresh parsley leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, pine nuts, Kalamata olives, arugula, spinach, pesto sauce, champagne vinegar, parsley

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Preparation:

Step 1
• Preheat oven to 230°C (430°F). Combine cauliflower florets, olive oil, salt, and pepper and spread on two baking sheets. Bake until the cauliflower is deep golden, 18–20 minutes. Let cool.
Step 2
• Meanwhile, toast the pine nuts in a dry frying pan over medium heat for 4–5 minutes. Transfer to the baking sheet with the cauliflower.
Step 3
• Champagne vinegar dressing:
  
  Fill a small glass jar with pesto and champagne vinegar. Screw on the lid and shake until smooth.
Step 4
• Place the greens on a large platter, top with the cooled cauliflower and pine nuts, then sprinkle with olives and parsley.
Step 5
• Drizzle with dressing and toss just before serving.

Votes: 1