Crunchy Asparagus, Cauliflower & Feta Salad
Serves 415 mins prep35 mins cook
This vibrant salad features roasted cauliflower and asparagus, fresh arugula, crumbled feta, and crushed pistachios, all tossed in a creamy tahini dressing. It's a perfect side dish for spring, combining flavors and textures that delight.
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What you need
Instructions
1: Preheat the oven to 425°F. Place a large sheet pan in the oven while it preheats. 2: Add the cauliflower to the sheet pan, then add 2 tbsp of the olive oil, 1/2 tsp of the salt, the paprika, oregano, and garlic powder, and toss to coat. Place the cauliflower in the oven for 20 minutes. 3: While the cauliflower roasts, make the dressing by adding the tahini, lemon juice, balsamic, maple syrup, water, cumin, salt, and pepper. Whisk until smooth. Set aside. 4: Remove the cauliflower from the oven, toss, and push it to one side. Add the asparagus to the other side and add the remaining olive oil, salt, and pepper. Toss and place in the oven for an additional 15 minutes. Remove from the oven and let the veggies cool for a few minutes. 5: Assemble the salad by adding the arugula, cauliflower, asparagus, feta, pistachios, basil, and lemon zest. Add the dressing and toss.View original recipe