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
Ingredients
Salad
- 2 large handfuls fresh spinach leaves torn and stemmed
- 10 oz Cauliflower florets or 1 head cauliflower
- 10-15 spears asparagus, tough ends broken off
- olive oil
- salt and pepper
- garlic powder
- grated Parmesan cheese
- shaved Parmesan cheese
- chopped pecans
Bacon Vinaigrette
- 1 + T bacon fat
- 1/2 cup Chopped onion
- Dash brown sugar
- 2 T red wine vinegar
- 3 tsp honey mustard
Instructions
Salad
- 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
Bacon Vinaigrette
- 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
Notes
You can also serve this as a vegetable side dish, just eliminate the spinach leaves