Warm Winter Spinach Cauliflower Salad

This salad is the perfect winter night supper. Smoky, sweet and filling, it's very satisfying.It is a vegetarian recipe, and if you leave off the cheese or substitute with vegan cheese, it is a great vegan recipe as well. Enjoy!

Spinach Cauliflower Salad

You will need:- 1 large head of cauliflower, cut into florets- 1 can (14 ounce) chickpeas, drained- 1 cup halved brussels sprouts- 1 cup raw cashews- 1/4 cup olive oil- 2 tablespoons chili powder- 2 tablespoons smoked paprika- 3 cloves grated garlic- 1 teaspoon each of kosher salt and black pepper- 6 cups fresh spinach- 2 seedless cucumbers, sliced- ½  cup thinly sliced red onion- 4 ounces grated high quality parmesan- 1 avocado, sliced

Honey Mustard Vinaigrette

You will need:- 1/4 cup olive oil- juice of 1 lemon- 3 tablespoons honey 2 tablespoons Dijon mustard- 2 tablespoons apple cider vinegar- 1/2 teaspoon kosher salt- 1/4 teaspoon ground pepper

To prepare:

• Preheat oven to 400 degrees F.
• Combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, brussels sprouts, and cashews, and salt and pepper. Toss well to evenly coat. Place on a parchment-lined 18” x 13” rimmed baking sheet. Transfer to the oven and roast for 30- 40 minutes, or until fork-tender and lightly charred.
• Meanwhile, in a large salad bowl, combine the spinach, cucumbers, cheese and sliced onion.
• To make the vinaigrette. Combine all ingredients in a glass jar or bowl and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.
• Toss the slightly cooled roasted cauliflower and chickpeas, nuts and brussels sprouts in with the spinach salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and Parmesan cheese, serve with the remainder of the vinaigrette. The salad keeps well for 3-4 days in the fridge.

xx Annette