Spinach salad with roasted cauliflower, orzo, feta cheese, dried cherries, red onion, and a simple honey lemon dressing. This salad is loaded with flavor and is great for lunch or dinner.
For the Salad:
1small head cauliflower,broken into small florets (about 5 cups)
1/2teaspoonfreshly ground black pepper
1/4cupthinly sliced red onion
1cupcrumbled feta cheese
For the Dressing:
3tablespoonsextra-virgin olive oil
3tablespoonsfresh lemon juice
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.