Roasted Cauliflower and Quinoa Salad

Roasted Cauliflower and Quinoa Salad


  • 3 cups spinach, roughly chopped
  • 1 large head of cauliflower, chopped into bitesize florets
  • 2 cups grapes, halved
  • 1/4 cup olive oil, plus 2 Tbsp for the cauliflower
  • 1 Tbsp plus 1 tsp apple cider vinegar
  • 3/4 cup red quinoa
  • 2 Tbsp fresh tarragon
  • 3 Tbsp chopped walnuts
  • 1 tsp tangerine zest
  • Juice from one tangerine
  • Salt and pepper to taste


Preheat the oven to 425.  Toss the cauliflower in 2 Tbsp olive oil and arrange on a baking sheet.  Roast for about 25 minutes or until golden brown on the edges and tender throughout.  Remove from oven and let cool.  Meanwhile, cook the quinoa according to package instructions.  While the cauliflower and quinoa are cooking, whisk together the 1/4 cup olive oil, vinegar, tangerine zest, tangerine juice, tarragon, and salt.  When the quinoa and cauliflower are cooled toss with the dressing in a bowl with the grapes, spinach, and almonds.  Add a little pinch of salt and pepper.

Recipe from Giada De Laurentiis “Happy Cooking”