I have a succulent spinach salad with warm roasted cauliflower and pumpkin cubes. Besides roasted cauliflower florets and roasted pumpkin cubes, this spinach salad recipe has some roasted hazelnuts and turmeric. Actually, it’s a flavor party in my mouth each time I make this tasty salad.
What dressing?
Depending on my mood, I only drizzle extra olive oil on top.
Or, I quickly prepare my delicious tahini dressing to complete the dish. It’s too good and made with only Tahini, lemon, garlic, extra water and coriander powder. You mix it well and it is ready.
Cauliflower options
As you know already I like to eat cauliflower a lot. It is a versatile vegetable that loves spices. You understand that this warm roasted cauliflower salad is a scrumptious dish with spices, roasted cauliflower and green leaves).
But you can also do a fried rice cauliflower, a mashed version, patties or even a cauliflower pizza.
And cauliflower is a great vegetable during this time of the year (winter time). I love to buy them local and in season.
Top Tip
About hazelnuts, they add a great flavor to this dish. Plus, they are very high in energy and loaded with numerous health-benefiting nutrients.
Plus, these nuts, like almonds, are free from gluten and packed with minerals like manganese, potassium, calcium, copper, iron, magnesium, zinc, and selenium. And they are an excellent source of Vitamin E.
Healthy roasted cauliflower and pumpkin spinach salad and…
Refreshing, caramelized, crisp-tender and easy !
If you make it
If you make the roasted cauliflower and pumpkin spinach salad, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
ROASTED CAULIFLOWER AND PUMPKIN SPINACH SALAD
INGREDIENTS
- 1 medium head cauliflower
- ยฝ small pumpkin or 2 cups
- 2 tbsp coconut oil (melted) or olive oil
- 1 tsp turmeric
- 1 tsp cumin powder
- Fresh ground pepper and Himalayan salt to taste
- 10-15 hazelnuts, roasted
- 2 handful of young spinach leaves, rinsed
INSTRUCTIONS
SALAD
- Preheat the oven to 180ยฐC (fan).
- Wash cauliflower and cut into florets or slices.
- Mix in a bowl the melted coconut oil, the turmeric, and the cumin. Add fresh ground pepper (for the activation of the turmeric).
- Toss the cauliflower into the mixture and stir thoroughly until all florets are completely covered.
- Place them on a baking sheet and leave some space for the pumpkin.
- Peel and cut the pumpkin into small chunks (2 cups) and place them next to the cauliflower on the baking tray.
- Put them all into the oven for 15 to 20 minutes. I usually mix one or twice while cooking and roasting.
- Meanwhile, wash and drain the spinach salad and place it in a salad bowl.
- Crush the hazelnuts in a mortar. Roast them in a pan (3 to 4 minutes) and let them cool down.
- Take the vegetables out of the oven and let them cool down for few minutes.
- Then, mix your vegetables with your spinach leaves into the salad bowl.
DRESSING
- Drizzle with olive oil and enjoy.
- Another option would be to prepare a delicious Tahini dressing (check under the roasted eggplant recipe). Enjoy.
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