Crunchy Asparagus, Cauliflower & Feta Salad by @starinfinitefood

50 min

4 servings

🥦

1 head

Cauliflower

🌱

450 g

Asparagus

🫒

2.5 tbsp

Olive oil

🧂

1 tsp

Salt

🌶️

0.5 tsp

Paprika

🌿

0.5 tsp

Dried oregano

🧄

0.5 tsp

Garlic powder

⚫

Pepper

🥬

1 handful

Arugula

🧀

120 ml

Feta cheese

🥜

60 ml

Pistachios

🌿

60 ml

Basil

🍋

Lemon zest

🌱

2 tbsp

Tahini

🍋

0.5 tbsp

Lemon juice

🍇

0.5 tbsp

Balsamic vinegar

🍁

1 tsp

Maple syrup

💧

2 tbsp

Water

🫙

0.25 tsp

Cumin

  1. Preheat

    Preheat the oven to 425 and place a large sheet pan in the oven while it preheats.

  2. Add

    Add the cauliflower to the sheet pan with 2 tbsp of the olive oil, 1/2 tsp of the salt, the paprika, oregano and garlic powder, and toss to coat.

  3. Place

    Place the cauliflower in the oven for 20 minutes.

  4. Roast

    While the cauliflower roasts, make the dressing by whisking the tahini, lemon juice, balsamic, maple syrup, water, cumin, salt and pepper until smooth, then set aside.

  5. Toss

    Remove the cauliflower from the oven, toss and push it to one side.

  6. Add

    Add the asparagus to the other side with the remaining olive oil, salt and pepper, toss, and place in the oven for an additional 15 minutes.

  7. Cool

    Remove from the oven and let the veggies cool for a few minutes.

  8. Assemble

    Assemble the salad with the arugula, cauliflower, asparagus, feta, pistachios, basil and lemon zest.

  9. Add

    Add the dressing and toss.

Crunchy Asparagus, Cauliflower & Feta Salad by @starinfinitefood

50 min

4 servings

🥦

1 head

Cauliflower

🌱

450 g

Asparagus

🫒

2.5 tbsp

Olive oil

🧂

1 tsp

Salt

🌶️

0.5 tsp

Paprika

🌿

0.5 tsp

Dried oregano

🧄

0.5 tsp

Garlic powder

⚫

Pepper

🥬

1 handful

Arugula

🧀

120 ml

Feta cheese

🥜

60 ml

Pistachios

🌿

60 ml

Basil

🍋

Lemon zest

🌱

2 tbsp

Tahini

🍋

0.5 tbsp

Lemon juice

🍇

0.5 tbsp

Balsamic vinegar

🍁

1 tsp

Maple syrup

💧

2 tbsp

Water

🫙

0.25 tsp

Cumin

Preparation Steps

  1. Step 1/9

    Preheat the oven to 425 and place a large sheet pan in the oven while it preheats.

    🍳Sheet pan

  2. Step 2/9

    Add the cauliflower to the sheet pan with 2 tbsp of the olive oil, 1/2 tsp of the salt, the paprika, oregano and garlic powder, and toss to coat.

    🥦Cauliflower
    🫒Olive oil
    🧂Salt
    🌶️Paprika
    🌿Dried oregano
    🧄Garlic powder
    🍳Sheet pan

  3. Step 3/9

    Place the cauliflower in the oven for 20 minutes.

    🥦Cauliflower
    🍳Sheet pan

  4. Step 4/9

    While the cauliflower roasts, make the dressing by whisking the tahini, lemon juice, balsamic, maple syrup, water, cumin, salt and pepper until smooth, then set aside.

    🌱Tahini
    🍋Lemon juice
    🍇Balsamic vinegar
    🍁Maple syrup
    💧Water
    🫙Cumin
    🧂Salt
    ⚫Pepper
    🥄Whisk
    🥣Mixing bowl

  5. Step 5/9

    Remove the cauliflower from the oven, toss and push it to one side.

    🥦Cauliflower
    🍳Sheet pan

  6. Step 6/9

    Add the asparagus to the other side with the remaining olive oil, salt and pepper, toss, and place in the oven for an additional 15 minutes.

    🌱Asparagus
    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🍳Sheet pan

  7. Step 7/9

    Remove from the oven and let the veggies cool for a few minutes.

    🥦Cauliflower
    🌱Asparagus
    🍳Sheet pan

  8. Step 8/9

    Assemble the salad with the arugula, cauliflower, asparagus, feta, pistachios, basil and lemon zest.

    🥬Arugula
    🥦Cauliflower
    🌱Asparagus
    🧀Feta cheese
    🥜Pistachios
    🌿Basil
    🍋Lemon zest
    🥣Mixing bowl

  9. Step 9/9

    Add the dressing and toss.

    🥣Mixing bowl
    🥣Mixing bowl

Composition

Ingredients

Types

Vegetables, Oils, Spices, Herbs, Dairy, Nuts, Fruits, Condiments, Sweeteners, Other

Ingredients

Cauliflower, Asparagus, Olive oil, Salt, Paprika, Dried oregano, Garlic powder, Pepper, Arugula, Feta cheese, Pistachios, Basil, Lemon zest, Tahini, Lemon juice, Balsamic vinegar, Maple syrup, Water, Cumin

Notes

Cauliflower (small, cut into bite sized florets), Asparagus (cut into 2 inch pieces), Olive oil (2-3 tbsp, divided), Salt (divided, for the veggies), Pepper (to taste, for the veggies, for the dressing), Arugula (large), Feta cheese (crumbled), Pistachios (crushed), Basil (fresh, chopped), Lemon zest (to taste), Tahini (for the dressing), Water (or more for thinner, for the dressing)

Allergens

Milk, Tree nuts, Sesame, Sulphites

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Low-Carb, soy-free, Vegetarian, Gluten-Free

Calories

310 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 18g, Fat: 24g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 520mg, Calcium: 160mg, Potassium: 480mg, Iron: 2mg, Magnesium: 55mg

Vitamins

Vitamin C: 55mg, Vitamin K: 70mcg, Vitamin A: 500mcg, Folate: 90mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Sheet pan, Whisk, Mixing bowl, Knife, Cutting board

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Spring, Everyday Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Tender

Flavors

Savory, Nutty, Tangy, Creamy, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,best eaten with dressing added just before serving for maximum crunch,asparagus and cauliflower will soften over time)