Roasted Cauliflower, Feta, and Orzo Salad-spinach salad with roasted cauliflower, orzo, feta cheese, dried cherries, red onion, and a simple honey lemon dressing.
I indulged during December, but I am resetting and eating all of the greens and healthy things I can get my hands on. I am in full blown salad mode. I love a good salad and when I say good I mean GOOD. I don’t do boring or wimpy salads. I want a salad that will leave me satisfied and feeling good. This Roasted Cauliflower, Feta, and Orzo Salad fits the bill.
This salad is from Chrissy Teigen’s cookbook, Cravings, which I LOVE. A must for any cookcook collection!
The salad starts with roasted cauliflower, which is one of my very favorite vegetables. I could eat the entire pan of roasted cauliflower and be perfectly content, but I try to refrain so I can make my salad. It is worth the wait.
The salad also has fresh spinach, whole wheat orzo, red onion, dried cherries, and a simple honey lemon dressing. All of the flavors come together to create an amazing salad. The dried cherries add just enough sweetness to cure those sugar cravings that I have been having. I don’t have to reach for the cookie jar because the dried cherries do the trick. This salad has it all!
This salad is not only satisfying, but it is beautiful too. A pretty salad is always a bonus and it will hold up until the next day so you can enjoy the leftovers. Double bonus!
Add this Roasted Cauliflower, Feta, and Orzo Salad to your menu. It is great for lunch or dinner and will leave you perfectly content and feeling goooooooooood!
More Salad Recipes
Roasted Cauliflower, Feta, and Orzo Salad
For the Salad:
- 1 small head cauliflower, broken into small florets (about 5 cups)
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup orzo pasta
- 1/4 cup thinly sliced red onion
- 1 cup crumbled feta cheese
- 2/3 cup dried cherries
- 4 cups baby spinach
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Kosher salt and black pepper, to taste
- Preheat the oven to 400 degrees F.
- In a bowl, toss the cauliflower with 3 tablespoons of the olive oil, the garlic, salt, and pepper. Spread on a large baking sheet and roast until tender and cauliflower is slightly charred, about 20-25 minutes. Let cool and set aside.
- Meanwhile, in a pot of salted boiling water, cook the orzo until al dente. Drain in colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon of olive oil.
- In a large bowl, make the dressing. Whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add the cooked orzo, roasted cauliflower, red onion, crumbled feta cheese, and dried cherries. Toss until well coated with the dressing. Add the spinach and toss one more time. Taste and season with more salt and pepper, if desired. Serve.
Have you tried this recipe?
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This looks delish!
I need a “beefy” salad too, so to speak. None of that wimpy stuff for me! I LOVE roasted cauliflower- this looks like something I’ll have to try! 🙂
I’ve been making this for awhile and it’s delicious!!!! Such a filling salad.
Sounds incredibly yummy! Bonus: It seems to be fairly easy to make. I’ll have to get some cauliflower and try it.
This looks so refreshing! I need to make this soon!
My friend and I made this together today for lunch and it was amazing! We are both full and happy! The only thing we can think of to change is to add more dried cherries, as we both really enjoyed the bites that had them in it. It was fun to make and delicious to eat. Thank you for sharing a great recipe. We both love it and will definitely make it again sometime.
this was so so so so good!!! will make it again very soon! thank you!
Looking forward to making this on Friday night I will rate it aged thank you
Just made this salad. Left out the orzo as I didn’t have any. So good and light!
How many servings?
Made the salad exactly as directed. It was very good but think it could be enhanced by adding toasted pecans. I’ll be making it again with that addition
This is now my favorite salad! So good!!
I made this for the first time in October ( 2021 ). I’ve made it 3 times since then! It’s delicious and so easy to prepare. My husband likes it too and he’s really picky about vegetables and salads in general. This is now a staple in our home. It makes a lot ~ but that’s okay. We enjoy it all week long and I use it as a main meal and sometimes toss some roasted chicken slices in it.
Made this last night! I’m not usually a fan of spinach salads but this one was SO good! Added grilled chicken to make it a full meal.
Sounds like an amazing meal!
This was outstanding! Swapped in cranberries for the cherries ( I didn’t have any). My husband and daughter were nuts about it.
We’ve made this 4 times now, and love it! It’s so fresh and filling. Great meatless meal (bestie is vegetarian), or as a side to grilled chicken or shrimp. I leave out the onion, and it’s just perfect for us!
So happy you love the salad.
This is so delicious!! I made it an entry by adding shrimp for rhe last 8-10 minutes of the veggie roast. I also used dried cranberries, spring greens and goat cheese (in place of cherries, spinach and feta) because that is what I had. So, so delicious!!! If you’re on the fence about making this salad, get off the fence and make it already. You will NOT regret it!
Glad you loved the salad.