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Easy Roasted Cauliflower, Feta, and Orzo Salad photo

Roasted Cauliflower, Feta, and Orzo Salad

This Roasted Cauliflower, Feta, and Orzo Salad is a vibrant, nourishing dish that's perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 small head cauliflower broken into small florets (about 5 cups)
  • 4 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup orzo pasta
  • 1/4 cup red onion thinly sliced
  • 1 cup feta cheese crumbled
  • 2/3 cup dried cherries
  • 4 cups baby spinach
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Kosher salt and black pepper to taste

Equipment

  • Large baking sheet
  • Medium pot
  • Mixing bowls
  • Whisk
  • Sharp knife and cutting board

Method
 

Instructions:
  1. Preheat your oven to 425°F (220°C). While the oven is heating, prepare the cauliflower by breaking it into small florets.
  2. On a large baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, minced garlic, kosher salt, and freshly ground black pepper. Spread out in a single layer and bake for 25-30 minutes, stirring halfway through.
  3. While the cauliflower is roasting, bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to package instructions (usually around 8-10 minutes). Drain and rinse under cold water.
  4. In a small mixing bowl, whisk together the remaining 2 tablespoons of extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, and a pinch of salt and pepper.
  5. In a large mixing bowl, combine the roasted cauliflower, cooked orzo, sliced red onion, crumbled feta cheese, dried cherries, and baby spinach. Drizzle the dressing over and toss until well coated.
  6. Transfer the salad to a serving dish and enjoy it warm, or let it chill in the refrigerator for 30 minutes.

Notes

  • Roast the cauliflower until it’s deeply golden for maximum flavor.
  • Add other vegetables like bell peppers or zucchini for more variety.
  • This salad can be made ahead; add spinach right before serving to keep it fresh.