The perfect side dish for a summer BBQ! This easy summer salad pairs so well with a grilled steak or chop, and even tastes great the next day.
Ingredients
1 head of cauliflower, divided into florets
1 bunch of asparagus
3 cups baby kale
1/4 cup olive oil - 1 tbsp. for each of the veggies to roast, the rest for the dressing
1 tbsp. red wine vinegar
1 1/2 tsp Dijon mustard - optional
salt and pepper to taste at each phase
1/3 cup chopped flat leaf parsley
1/3 cup chopped basil
Roast the Cauliflower and asparagus first. Line two baking sheets with parchment paper and set the oven to 400F. Toss the cauliflower florets with olive oil, salt, and pepper, and spread out on one sheet. Bake for 40 minutes, or until well browned. Remove the wooden stems from the asparagus and toss the spears with olive oil, salt, and pepper. Spread them out on a baking sheet and bake for 25 minutes.
Add the kale and chopped herbs to a big salad bowl. While the veggies are roasting, make teh salad dressing by mixing up the remaining oil, vinegar, Dijon mustard, salt, and pepper. Set aside.
Add the hot roasted cauliflower to the salad bowl. Cut the asparagus spears into thirds and add to the bowl. Pour the dressing over top and toss well.
Serves 4
