Winter Citrus Salad with Cauliflower, Kalamata Olives and Feta

Winter citrus salad recipe with oranges, roasted cauliflower, kalamata olives, scallions, and French lentils dressed with a simple vinaigrette.

Course Salad, Salad Main Dish

Cuisine Any

Keyword citrus salad

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 383.1kcal

Author Susan Pridmore

½ medium head of cauliflower
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
2 large Satsuma oranges see the Ingredients section for other orange you can use
½ cup pitted Kalamata olives, halved
½ cup thinly sliced scallions, white and green parts
¼ cup coarsely chopped Italian parsley
¼ cup crumbled feta cheese
⅓ small head of green cabbage, thinly sliced
1 cup cooked French green lentils optional
½ cup cashews, coarsely chopped optional

Preheat the oven to 400˚F and line a baking sheet with parchment paper.
Divide the cauliflower into florets using a sharp chef's knife. Toss them in olive oil and arrange on a baking sheet. Sprinkle with the salt and pepper. Roast for 15 minutes, or until tender.
Peel the oranges and use a sharp knife such as a paring knife to separate the segments. These segments are called citrus supremes.
Combine orange segments with the kalamata olives, scallions, parsley, crumbled feta cheese, and thinly sliced cabbage in a large bowl.
Mix in the roasted cauliflower and cooked lentils, if using. Cashews are a great addition if you don't use the lentils.
Whisk together all of the ingredients for the Citrus Vinaigrette, and drizzle one-half of the Vinaigrette over the top of the salad, and toss.
Add the remaining Vinaigrette to taste, and toss again.
Serve at room temperature.