Roasted Vegetable and Rice Salad with Herb Dressing
A hearty grain salad featuring roasted cauliflower, tomatoes, and mushrooms tossed with rice, fresh spinach, and tangy feta cheese. The creamy herb dressing made with cilantro, green onions, and Greek yogurt adds bright flavor while pine nuts provide crunch. Perfect as a main dish for lunch or a substantial side for dinner, this versatile salad works well at room temperature and can be made ahead for meal prep.
Ingredients
- 2 Tbsp Cilantro, leaves chopped
- 1 stalk Green onions, green and white parts chopped
- 1 Tbsp Yogurt, Greek or plain
- 4 Tbsp Oil, olive
- 1 Tbsp Water
- 2 tsp Lemon juice
- 1 tsp Vinegar, red or white wine
- ½ tsp Honey
- 12 oz Cauliflower florets, chopped
- 1 ½ cups Tomatoes, cherry or grape, halved
- 8 oz Mushrooms, any button, quartered
- 5 oz Spinach, chopped
- 1 Tbsp Oil, cooking
- 1 tsp Italian seasonings
- 4 oz Cheese, feta, crumbled
- ¼ cup Nuts, pine (sub pepitas or chopped pecans)
- ¾ cup Rice, uncooked white or brown
- 1 Tbsp Oil, olive
- ½ Lemons, zest of
Instructions
- 1
Heat oven to 400F and line a sheet pan with foil
- 2
Toss cauliflower, tomatoes and mushrooms in cooking oil with Italian seasonings, salt and pepper
- 3
Transfer vegetables to sheet pan and bake until mushrooms are golden brown, stirring halfway through, for 20 to 25 minutes
- 4
Make dressing by combining cilantro, green onions, yogurt, olive oil, water, lemon juice, vinegar and honey
- 5
For extra creamy dressing, use an immersion blender to blend until smooth
- 6
Taste and season dressing with salt, pepper, additional lemon juice or honey
- 7
If using refrigerated rice, reheat briefly in microwave or saute pan with oil over medium heat
- 8
Toss rice with spinach, roasted vegetables and feta
- 9
Top with half the dressing and toss to combine, adding remaining dressing as desired
- 10
Top salad with nuts and serve
Tips
For extra creamy dressing, use an immersion blender to blend all dressing ingredients until smooth.
This salad tastes great at room temperature and can be made ahead - just add the nuts right before serving to maintain crunch.
Save time by using leftover cooked rice or prepare rice in advance and store refrigerated until ready to use.
Good to Know
Refrigerate for up to 3 days in covered container. Bring to room temperature before serving for best flavor.
Can be made 1 day ahead. Add nuts just before serving to maintain crunch.
Serve at room temperature or slightly chilled as main dish or substantial side.
Common Mistakes
Don't overdress the salad initially - you can always add more dressing but can't remove it.
Add nuts right before serving to prevent them from getting soggy in the dressing.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use different vegetables for roasting?
Yes, try zucchini, bell peppers, or eggplant. Adjust cooking time based on vegetable density - softer vegetables may cook faster than cauliflower.
How long will this salad keep in the refrigerator?
The salad will keep for up to 3 days refrigerated. Store nuts separately and add just before serving to maintain their crunch.
Can I make this dairy-free?
Yes, omit the feta cheese and Greek yogurt. Replace yogurt with additional olive oil and lemon juice for the dressing, or use dairy-free yogurt alternative.