Took the same ingredients that worked well my Prosciutto and Golden Beet Farro recipe and turned them into a delicious salad using arugula and lightly sauteed baby cauliflower.
Servings: 2
Protein: 5g
Calories: 415
Ingredients
Salad
- 1 tbsp olive oil
- 1/2 cup baby cauliflower florets
- salt and pepper
- 1 large golden beet, roasted and diced, *see notes
- 1 slice prosciutto, torn into bite sized pieces
- 2 cups arugula, sliced
- 1 tbsp crumbled goat cheese, optional
Dijon Vinaigrette
- 1 tsp Dijon mustard
- 1/2 tsp maple syrup
- 2 tbsp white wine or champagne vinegar
- 1/4 cup olive oil
- salt and pepper
Instructions
Prepare the Salad
- Heat 1 tbsp olive oil over med-low heat in a small nonstick skillet. Saute baby cauliflower for 3 minutes, just until warmed up and slightly softened. Season with salt and pepper. Add diced beets to skillet and continue cooking for 1-2 more minutes until beets are heated through.
Dijon Vinaigrette
- Put all vinaigrette ingredients into a small mason jar, seal and shake well to combine.
Assemble Salad
- Divide sliced arugula between two salad bowls. Add the cauliflower, beets and prosciutto. Add 1 tbsp dressing to each salad and toss well. Top with crumbled goat cheese.
Notes
This salad comes together in less than 10 minutes if you already have roasted beets.
**To roast beets, cut off all beet greens and root tips. Wrap beets tightly in foil and bake at 425 degrees for 35-45 minutes or until beets feel tender. Carefully open foil to release steam and allow to cool until easy to handle. Rub off beet skins with your hands and discard. Roasted beets can be stored in the refrigerator for about a week.Nutrition
Serving: 1cup | Calories: 415Cal | Carbohydrates: 16g | Protein: 5g | Fat: 38g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 202mg | Potassium: 614mg | Fiber: 5g | Sugar: 11g | Vitamin A: 595IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 2mg
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