A fresh and vibrant recipe by Giada De Laurentiis is this Roasted Cauliflower and Quinoa Salad that you can prepare for a holiday meal or a light lunch, made with cauliflower, quinoa, grapes, spinach, and walnuts. This wholesome and satisfying Roasted Cauliflower and Quinoa Salad recipe is a side dish that takes about 40 minutes to prepare and can serve up to 4 people.

Recipe Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 1/4 cup plus 2 tablespoons of extra-virgin olive oil
• 3/4 teaspoon of kosher salt, divided
• 3/4 cup of quinoa, rinsed and drained
• 1 teaspoon of tangerine zest
• 3 tablespoons of tangerine juice (from 1 tangerine)
• 1 tablespoon plus 1 teaspoon of apple cider vinegar
• 2 tablespoons of fresh tarragon leaves, chopped
• 2 cups of red seedless grapes, halved
• 3 cups of baby spinach, coarsely chopped
• 1/2 cup of walnuts, chopped

How To Make Giada Roasted Cauliflower and Quinoa Salad

1. Preheat Your Oven: Set your oven to 425°F. Toss the cauliflower florets with 2 tablespoons of olive oil and 1/2 teaspoon of kosher salt on a rimmed baking sheet. Spread them out evenly and roast until golden brown at the edges and fork-tender, about 25 minutes. Let them cool to room temperature.
2. Cook the Quinoa: Bring a medium pot of salted water to a boil over high heat. Add the quinoa, then reduce to a simmer and cook for about 20 minutes or until the quinoa is tender. Drain well and set aside to cool to room temperature.
3. Prepare the Dressing: In a large mixing bowl, whisk together the tangerine zest, tangerine juice, apple cider vinegar, and the remaining 1/4 cup of olive oil until well combined. Season the dressing with the chopped tarragon and the remaining 1/4 teaspoon of salt.
4. Combine Ingredients: Add the cooled quinoa and roasted cauliflower to the bowl with the dressing. Then add the halved grapes, chopped baby spinach, and walnuts, gently tossing everything together until evenly coated with the dressing.
5. Serve and Enjoy: Serve the salad immediately, or refrigerate it for up to an hour before serving to let the flavors meld. Enjoy this fresh and vibrant dish!

Recipe Tips

• Add Some Color: Swap half of the red grapes for green grapes to add a mix of colors and subtly different flavors.
• Boost Fiber and Protein: Toss in a handful of chickpeas or edamame for extra protein and fiber without changing the recipe’s flavor.
• Enhance Sweetness Naturally: Add a few pomegranate seeds, which add a pop of color and a refreshing sweetness that complements the tangerine and grapes.
• Add a Crunchy Twist: Sprinkle some pumpkin or sunflower seeds before serving for added texture and a nutty flavor boost.
• Make It a Meal: Add a cup of cooked chicken breast pieces to turn this salad into a light main dish that’s still veggie-packed.

Recipe FAQs and Variations

Check out More Giada delicious salad Recipes:

• Giada Farro Salad With Tomatoes and Herbs
• Giada De Laurentiis Caprese Salad
• Giada Roasted Cauliflower and Baby Kale Salad