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Roasted Romanesco Spring Salad With Molasses Vinaigrette

Roasted romanesco is a lovely thing. Add it to a salad, and it's even lovelier. This salad eats like a meal, filling you up and making you feel GOOD. 


  • 3 cups baby spinach or spring mix
  • 4 oz romanesco florets
  • 1/2 tsp olive oil
  • salt and pepper, for taste, you can spice the romanesco further, if you'd like. I added some za'atar to the mix!
  • 1/4 cup edamame
  • 1/4 cup microgreens
  • 1 TBSP sunflower seeds
  • 1/4 cup kiwi berries, halved
  • 1 TBSP pomegranate seeds
  • 1 TBSP crumbled feta or goat cheese, optional
  • 1/2 avocado, sliced or chopped
  • soft-boiled egg, sliced, optional

Molasses Vinaigrette

  • 1/2 cup minced shallots
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup dark molasses
  • 1 TBSP apple cider vinegar
  • 1 tsp ground coriander, optional
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper


Molasses Vinaigrette

  • Place all ingredients in a blender. 
  • Blend until thoroughly mixed; ideally you don't want it pureed since having some texture from the minced shallots is good, but it's up to you.
  • Set aside.

Roasted Romanesco

  • Pre-heat oven to 425 degrees F.
  • Place florets in a large bowl and drizzle with 1/2 tsp of olive oil. Season with s + p, and a pinch of whatever other seasoning you'd like. Cover, and toss to coat.
  • Spread the florets out on a baking sheet and bake for approx. 10 minutes, or until florets are tender and slightly golden. Remove and set aside.

Salad Assembly

  • Place greens in a large bowl.
  • Drizzle greens with a few TBSP of dressing and toss to coat.
  • Place dressed greens into a bowl and garnish with toppings.
  • Drizzle some extra vinaigrette over the salad if desired.


  • Molasses Vinaigrette recipe adapted from Food.com.