Categories: Salad

Ingredients

• For the Cauliflower and Orzo:
• 1 small head cauliflower, broken into small florets
• 4 tbsp. olive oil
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup orzo pasta
• For the Dressing and Salad:
• 3 tbsp. olive oil
• 3 tbsp. fresh lemon juice
• 1 tsp honey
• 1 tsp Dijon
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 cup thinly sliced red onion
• 1 cup crumbled feta
• 2/3 cup dried cherries
• 4 cups baby spinach

Directions

1. Prepare the cauliflower and orzo: Preheat the oven to 400.

2. In a bowl, toss the cauliflower with 3 tbsp. of the olive oil, the garlic, salt and pepper. Spread on a rimmed baking sheet and roast until softened and the edges are charred, 20 to 25 minutes. Let cool and set aside.

3. Meanwhile, in a pot of salted boiling water, cook the orzo as directed, but for 1 to 2 minutes less than called for. Drain in a colander, rinse under cold water, drain well, and toss with the remaining 1 tbsp. oil right in the colander.

4. Make the dressing and toss the salad: In a big bowl, whisk together the olive oil, lemon juice, honey, Dijon, salt and pepper. Add the cooked orzo, roasted cauliflower, onion, feta, and cherries and toss until coated with the dressing. Throw the spinach on top and toss one more time. Taste, and add more salt if you’d like.

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