Roasted Cauliflower, Butter Bean and Edamame Salad

Adapted from Liz Weiss, MS, RDN

Serves 4–6 (total yield: 9 cups)

Serve as a main-meal salad on its own or top with grilled fish, shrimp, chicken, beef, hard-boiled eggs, or feta cheese!

INGREDIENTS

Salad

• 1 medium cauliflower (about 2 pounds), but into 2-inch florets (about 7 cups)

• 2 tablespoons soybean oil

• Generous ¼ teaspoon kosher salt

• ¼ teaspoon black pepper

• 4 cups favorite greens

• One 15-ounce can butter beans, drained and rinsed

• ½ cup thinly sliced celery

• ½ cup pitted green olives (about 10), sliced in half

• ¾ cup edamame, shelled, cooked according to package directions

• 2 to 3 tablespoons toasted sliced almonds

• Basil leaves

Dressing

• 4 tablespoons soybean oil

• 2 tablespoons lemon juice

• 2 tablespoons finely chopped fresh basil leaves

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 teaspoon minced garlic

• Kosher salt and black pepper to taste

METHOD

1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.

2. For the salad, place cauliflower florets in a large bowl. Drizzle oil over florets and gently toss to combine. Season with salt and pepper. Transfer to the prepared baking sheet. Bake, turning halfway through, until golden and tender, 20 to 24 minutes.

3. While the cauliflower is roasting and before assembling the salad, prepare the dressing. Place the olive oil, lemon juice, basil, Dijon mustard, honey, and garlic in a Mason jar with a tight-fitting lid. Shake to combine. Adjust flavor with salt and pepper.

4. To assemble the salad, arrange the greens, beans, celery, and olives in a large, shallow bowl. Pour half the dressing over the mixture and toss gently to combine. Top with the cooked cauliflower and edamame; add remaining dressing. Toss to combine. Top with sliced almonds and garnish with basil.