Description
A vibrant, hearty salad featuring roasted cauliflower and beets, tossed with peppery arugula and a zesty green lemon herb dressing, finished with toasted nuts and seeds.
Ingredients
Scale
- 2 cups cauliflower florets
- 2 medium beets, peeled and cubed
- 3 cups arugula
- 1/2 cup fresh parsley
- 1/4 cup fresh basil
- 1 clove garlic
- Zest and juice of 1 lemon
- 1/3 cup olive oil
- 1/4 cup toasted hazelnuts, chopped
- 1 tablespoon sesame seeds
- Salt to taste
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- Toss cauliflower and beets with olive oil and salt. Spread on the pan and roast for 25–30 minutes, flipping halfway.
- In a blender or food processor, blend parsley, basil, garlic, lemon zest and juice, olive oil, and a pinch of salt until smooth.
- Let roasted vegetables cool slightly. In a large bowl, toss arugula with the warm vegetables.
- Drizzle with the green lemon dressing and gently mix to combine.
- Top with chopped hazelnuts and sesame seeds. Serve warm or chilled.
Notes
- Use different vegetables like carrots or sweet potatoes as desired.
- Dry arugula thoroughly before tossing to keep it crisp.
- Toast nuts and seeds for maximum flavor impact.
- Dressing can be made ahead and stored up to 4 days.