Challenge what you know about salads with our warm winter version. The amplified flavor of roasted vegetables combined with BRIANNAS Citrus Mediterranean Marinade ensures a vegetarian salad at its finest—perfect for frosty winter days.
1 head cauliflower, cut into small florets
1 tsp salt
2–3 large carrots (or parsnips), peeled and cut into 1-inch pieces
½ tsp pepper
1 fennel bulb, cored and cut in ⅓-inch wedges
1 lemon, zested
1 red onion, sliced into ½-inch wedges
BRIANNAS Citrus Mediterranean Marinade
14 oz can chickpeas, rinsed, drained, and patted dry
3-4 cups baby spinach
2–3 tbsp olive oil
4 tbsp fresh dill, for garnish
2 garlic cloves, finely minced
1 tbsp chili flakes, for garnish
2 tsp coriander
Preheat oven to 425°F.
Combine cauliflower, carrots, fennel, onion, and chickpeas in a large bowl. Toss well with olive oil, minced garlic, coriander, salt, pepper, and lemon zest.
Place in a single layer on a sheet pan lined with parchment. Lightly pour BRIANNAS Citrus Mediterranean Marinade over the vegetables.
Bake for 15 minutes. Toss vegetables and bake an additional 10-15 minutes until cauliflower is tender and golden.
Remove sheet pan from oven. Top with baby spinach and drizzle with BRIANNAS Citrus Mediterranean Marinade.