Peas and Cauliflower Salad w/Warm Blood Orange Vinaigrette

Peas and Cauliflower Salad w/Warm Blood Orange Vinaigrette

Ingredients:

1 package (16 oz.) frozen peas--roasted

1 head cauliflower--cut into florets and roasted

olive oil

salt

pepper

3 blood oranges--you will use segments, juice, and zest!

1/4 red onion--finely chopped

fresh parsley

hazelnuts--finely chopped and toasted

Method:

*Preheat oven to 375 degrees F. Add peas to baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Add cauliflower florets to a second baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Roast peas and cauliflower until tender (~20-25 minutes for peas; 30-40 minutes for cauliflower), turning 1-2 times while roasting. Keep warm/set aside.

*While vegetables are roasting, prep the blood oranges/make vinaigrette. Zest one blood orange; add zest to medium-sized bowl. Juice this blood orange and add to this bowl. With remaining two blood oranges, cut the flesh into supremes and add to a separate large bowl. Dice onion and sauté in 1-2 tablespoon of olive oil just until soft. Add sautéed onions and olive oil to bowl with zest and blood orange juice. Add a pinch of salt and pepper. Whisk in 1-2 tablespoons of olive oil to finish vinaigrette. To serve, toss warm peas and cauliflower with blood orange supremes. Drizzle with vinaigrette and sprinkle with toasted hazelnuts and freshly chopped parsley.

 

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