Warm Festive Salad with an Orange Vinaigrette

The festive season can mean a lot of heavy meals. Delicious as they might be, I think we all have days or occasions when we might feel like something festive but a bit lighter. This warm salad is for exactly those days. Feel free to edit and adapt the ingredients according to whatever you have available or that needs using up in the fridge. It’s a very forgiving recipe (and would even do well with a little torn leftover turkey added, too).

serves 2


INGREDIENTS

2 big handfuls rocket
1 handful radicchio leaves, finely sliced
½ head cauliflower (medium), cut into florets
2 shallots, peeled and quartered
½ pomegranate, seeds removed and white pith discarded
4 tbsp pistachio nuts (unsalted)
30g feta, crumbled

For the vinaigrette:

2 tbsp extra virgin olive oil
1 orange, zest and juice
1 tsp Dijon mustard
a pinch of salt


STEP-BY-STEP

Preheat the oven to 200°C.

In a small bowl or jar, whisk together all the ingredients for the vinaigrette.

Tumble the cauliflower florets onto a baking tray along with the shallots, and drizzle with half the vinaigrette. Roast for 20 minutes, until softened and golden brown. Remove from the oven and allow to cool slightly.

Mix the rocket and radicchio together in a bowl, then mix through the roasted cauliflower and shallots. Drizzle with the remaining vinaigrette before sprinkling the nuts, feta and pomegranate seeds on top.

Serve immediately.

 


 

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