To make the dressing, combine the Herbes de Provence Olive Oil, Cranberry Pear White Balsamic, apple cider vinegar, dijon mustard, lemon juice, salt & pepper and whisk until emulsified. Set aside and allow the flavors to meld while you assemble the salad.
Preheat oven to 425°F. Start by cutting the head of cauliflower into small, bite-sized pieces. Rinse the chickpeas and allow to drain. Add both the cauliflower and the chickpeas onto a large rimmed baking sheet.
Toss the cauliflower and chickpeas with the Garlic Olive Oil, a pinch of salt & pepper, red pepper flakes, and your preferred seasoning. (We used Penzey's Northwoods Seasoning, which is a blend of salt, paprika, black pepper, thyme, rosemary, garlic and chipotle pepper. You can use whatever you have on hand, though we like the layers of flavor this spice blend has to offer.)
Roast in the oven for 20 minutes, or until the cauliflower and chickpeas are golden brown. Set aside and allow the roasted vegetables to cool for a bit.
Remove the stems from the parsley and tear the basil into smaller pieces. In a large bowl, toss the herbs with the spring mix. Gently fold in the roasted cauliflower and chickpeas. Top the salad with the sliced cucumbers, crumbled feta and avocado. Finish with a few tablespoons of dressing and serve immediately. Enjoy!
Ingredients
Directions
To make the dressing, combine the Herbes de Provence Olive Oil, Cranberry Pear White Balsamic, apple cider vinegar, dijon mustard, lemon juice, salt & pepper and whisk until emulsified. Set aside and allow the flavors to meld while you assemble the salad.
Preheat oven to 425°F. Start by cutting the head of cauliflower into small, bite-sized pieces. Rinse the chickpeas and allow to drain. Add both the cauliflower and the chickpeas onto a large rimmed baking sheet.
Toss the cauliflower and chickpeas with the Garlic Olive Oil, a pinch of salt & pepper, red pepper flakes, and your preferred seasoning. (We used Penzey's Northwoods Seasoning, which is a blend of salt, paprika, black pepper, thyme, rosemary, garlic and chipotle pepper. You can use whatever you have on hand, though we like the layers of flavor this spice blend has to offer.)
Roast in the oven for 20 minutes, or until the cauliflower and chickpeas are golden brown. Set aside and allow the roasted vegetables to cool for a bit.
Remove the stems from the parsley and tear the basil into smaller pieces. In a large bowl, toss the herbs with the spring mix. Gently fold in the roasted cauliflower and chickpeas. Top the salad with the sliced cucumbers, crumbled feta and avocado. Finish with a few tablespoons of dressing and serve immediately. Enjoy!
