We’re starting to get into the season where salads just don’t hold up very well.
The colder it gets, the heartier a meal people want. I’m down for a big bowl of soup when it’s 50 degrees outside, but a big bowl of salad? That’s not really my jam.
This salad is a little bit different though. It’s warm. It’s filling. It’s got a roasty, toasty vibe. If ever a salad deserved a title of “Winter Salad”, it’s this one. I could munch on this with snow blowing at my windows and still feel warm.
My spice cabinet is in desperate need of a cleanout. It’s packed to the brim with seasonings and blends and dried spices, even some that I know must be expired (do spices even expire though?). I found an empty container of cumin the other day on the bottom shelf. Empty. I need to hire someone to just go into that cabinet and organize it. It’s bad.
One of the 7,675 spice blends I have lingering in my cluttered cabinet is a HUGE jar of Za’atar. I bought it at Super Cao last year because it was the first time I had spotted it in the wild. Za’atar is a Middle Eastern spice blend comprised of toasted sesame seeds, dried sumac, oregano, salt and sometimes thyme and savory. It’s one of my favorite spice blends to use on roasted vegetables. It gives veggies this delicious taste that’s both earthy and lemony. It’s prefect for my “winter salad”.
Armed with my za’atar seasoning, I went to work building this salad. Roasted cauliflower? Check. Simple vinaigrette? Check. Sliced almonds? Check. Crispy pancetta? Super big checkmark for that one.
The pancetta just added a boost of fat and protein to my salad, it wasn’t really needed. Cauliflower is meaty enough that this salad didn’t need really anything else. If you’re vegan, simply leave it out!
Enjoy!
Roasted Cauliflower Salad
A hearty, filling salad with Za'atar roasted cauliflower, almonds, pancetta and mixed greens.
Ingredients
- 1 head cauliflower, cut into florets
- 2 TBS. olive oil
- 2 TBS. Za’atar seasoning
- salt & pepper
- 1/2 cup pancetta, cooked until crispy and crumbled
- 1/2 cup sliced almonds
- 4 cups mixed salad greens
For the vinaigrette:
- 1/4 cup olive oil
- Juice of 1 lemon
- 3 TBS. white vinegar
- 1 tsp. oregano
- salt & pepper
Directions
- Preheat oven to 450 degrees. In a large bowl, toss cauliflower florets with olive oil and Za’atar seasoning, salt and pepper until well coated. Lay out cauliflower in one even layer on a rimmed baking sheet.
- Roast cauliflower for 25-30 minutes or until slightly charred and tender. Let cool.
- In a small bowl, whisk together dressing ingredients.
- Make the salad: start by tossing mixed greens with dressing. Add cauliflower, pancetta, and almonds on top. Serve.
Step-By-Step Instructions
Preheat oven to 450 degrees. In a large bowl, toss cauliflower florets with olive oil and Za’atar seasoning, salt and pepper until well coated.
Lay out cauliflower in one even layer on a rimmed baking sheet. Roast cauliflower for 25-30 minutes or until slightly charred and tender. Let cool.
In a small bowl, whisk together dressing ingredients. Make the salad: start by tossing mixed greens with dressing. Add cauliflower, pancetta, and almonds on top. Serve.
