If you’re still looking for the perfect salad to impress guests (but secretly want to eat it all yourself), you’ve found it! This salad is for the wanna-be adventurers, who want a little bit of exotic, but also still want their salad to be a salad. Greens – remember, even though it’s delicious it’s still a salad – paired with pear (haha), roasted cauliflower, and a sweet chili dressing – it’s perfectly balanced.
In this version of a sweet chili dressing, honey replaces sugar without compromising taste.
Tip: If you can find them, use small green pears, they’re much tastier than the large brown ones.
- 1 head cauliflower, cut into florets
- 1 small green pear, cut into strips
- 1 bunch lettuce (green leaf, red leaf, romaine, baby spinach, or mixed greens all work well)
- 1 tsp honey
- 1 tsp sesame oil
- 4 tbsp olive oil
- 1⁄8 tsp of each: salt, pepper, garlic powder, red pepper flakes
- 1⁄4 cup olive oil
- 1 tbsp soy sauce
- 1 tsp honey
- 1⁄2 tsp Dijon mustard
- 2 cloves garlic, crushed
- 1 inch piece of a red chili, seeds removed
- 1 tsp sesame seeds (optional)
- Parsley for garnish (optional)
Preheat oven to 450. Arrange cauliflower florets on a baking sheet pan lined with parchment paper. Drizzle with honey, sesame oil, olive oil, salt, pepper, garlic powder, and chili flakes. Roast until soft, and the tips of the cauliflower are browned, about 20-25 minutes.
In the meantime, make the dressing: Add olive oil, honey, soy sauce, and dijon mustard to a measuring cup or small bowl. Place garlic and chili on a cutting board and finely chop together, then add it to the measuring cup. Whisk with a fork to combine the ingredients so it resembles a thickened sauce.
Place greens in a large bowl. When cauliflower is done roasting, add it to the greens, then arrange the pear slices on top. Drizzle with sweet chili dressing, and scatter sesame seeds and parsley on top if using.