This is a very successful winter salad – and nutritious, with the cheese and walnuts offering protein, and the spinach one of the five a day. It goes very well with ham.
Another good alternative is to replace the raspberry vinegar with white balsamic condiment and a couple of teaspoons of cranberry sauce.
Serve with good, crusty, wholemeal bread; or ideally with croutons made with seedy wholemeal soda bread.
Cauliflower, blue cheese and walnut winter salad
Serves – 3
Ingredients
- 1 cauliflower
- olive oil for roasting
- 200g/7 oz approx. – a small bag of baby spinach
- 100g/4 oz/1 cup crumbled blue cheese
- 80g/3 oz dried cherries
- 60g/½ cup walnut pieces
- 2 tbsps raspberry vinegar, go here to find out how to make your own.
- 8 tbsp walnut oil
- salt and pepper
Instructions
- Preheat the oven to 210°C.
- Divide the cauliflower into smallish florets. Spread out on a silicon-lined baking tray.
- Drizzle over some olive oil, and sprinkle over some smoked salt and grind over some pepper (or Urfa pepper flakes). Roast of half an hour, until the cauliflower looks healthily golden. Take out and leave to cool.
- Dry fry the walnut pieces.
- Put the spinach into a big bowl, and add the blue cheese, the dried cherries, the walnuts, and the cauliflower (which can still be a bit warm).
- Make the dressing with the raspberry vinegar, the walnut oil and the seasoning, and pour over. Toss.
- Serve.