PlateJoy's Roasted Winter Vegetable Salad

30 minutesMakes 2 servings
Opt for a dinner salad that's hearty and textured, thanks to charred roasted vegetables and dense rye croutons. Double the amount of vegetables you roast and add the leftovers to grain bowls, lunch boxes, and sandwiches throughout the week!


1 head cauliflower or other sturdy winter vegetable

2 tablespoons olive oil

2 tablespoons mayonnaise

1 tablespoon capers

½ lemon

2 slices dark rye bread

3 cups salad greens

¼ cup chopped almonds

½ cup green olives (optional)

Step 1

Preheat oven to 450°F. Break cauliflower into bite-sized florets. Core fennel and cut into bite-sized pieces. Place both in a bowl and drizzle with 1 tablespoon olive oil. Spread in a single layer on a baking sheet and roast for 20 minutes, until tender and just charred.

Step 2

In a small bowl, combine mayonnaise, capers and 1 tablespoon lemon juice.

Step 3

Cut rye bread into cubes. Drizzle with another 1 tablespoon olive oil, then place on a separate baking sheet. When vegetables are cooked, reduce oven temperature to 375° F. Add croutons to the oven and toast for 5 minutes, or until golden.

Step 4

In a large bowl, combine roasted vegetables with mixed greens, sliced almonds, green olives and rye croutons. Add dressing and toss to coat. Top with parmesan shavings and serve!