Take-out Tuesday, Roasted Cauliflower & Asparagus Salad with Warm Bacon Vinaigrette

the Painted Apron

3 years ago

This is a healthy salad {well, healthy-ish}

with just a enough bacon decadence to lure you to the table!

It has my 3 requirements for Take-out Tuesday,

it’s easy to make,

A lot of it can be prepared ahead of time

and it is a one dish meal!

Of course it makes a fabulous side dish too

{ HHjr might or might not have had a giant steak with his 😂 }

Make the vinaigrette earlier in the day by cooking bacon

Then, reserving 1-2 Tablespoons of bacon fat in the skillet, saute onions

Once the onions are soft and beginning to caramelize,

add red wine vinegar and honey mustard

Transfer dressing to a jar or measuring cup

and set aside for rewarming right before serving

Cut the cauliflower into florets and then slice the florets into flat pieces

Toss with olive oil, salt, pepper, Parmesan and garlic powder

Forty-five minutes before you want to eat,

roast the cauliflower at 400 for 20 minutes

Remove from oven and turn floret pieces over

Add asparagus pieces and more Parmesan cheese

Return to oven for 10-15 more minutes until cauliflower is golden

Arrange torn fresh spinach on a large plate or platter

Top spinach with roasted cauliflower and asparagus,

bacon vinaigrette, torn bacon pieces,

chopped pecans, and shaved Parmesan

Roasted Cauliflower & Asparagus Spinach Salad with Warm Bacon Vinaigrette

This main dish salad is full of healthy vegetables and tangy flavors from the Parmesan cheese and Bacon Dressing

Course Main Course, Salad

Cuisine American

Keyword asparagus, bacon dressing, bacon vinaigrette, cauliflower, Parmesan cheese, roasted vegetables, spinach salad

Prep Time 15

Roasting Time 40

Preheat oven to 400 degrees
Slice florets into flat pieces. Place on a parchment paper lined baking sheet, drizzle with olive oil, season with salt, pepper and garlic powder to taste. Toss to coat and spread out into an even layer. Sprinkle with grated Parmesan.
Roast for 20 minutes, then remove from oven and turn florets over
Rinse asparagus and wrap in a clean kitchen or paper towel. Microwave for 1 minute on high. Cut into 1 inch pieces.
Add asparagus to cauliflower on roasting pan and toss around a little to coat with olive oil and seaonings. Return pan to oven for 10-15 minutes until cauliflower turns golden and begins to char. Remove from oven.
Place torn spinach on a large plate or platter. Top with cauliflower and asparagus. Warm dressing in microwave for 1 minute on high and pour over vegetables. Top vegetables with bacon pieces, pecans and shaved Parmesan.
Makes 2 main dish salads or 4 side salads

Cook bacon until crispy. Remove and drain. Leave 1 T bacon grease in skillet. Add onions and cook until soft. Stir in 2 T red wine vinegar and 3 tsp honey mustard. Season with salt and pepper.
If making ahead, put dressing in a jar or measuring cup and set aside for reheating in the microwave just before serving. Refrigerate dressing if not using within several hours