A winter salad…Warm Cauliflower Spinach Salad with Pancetta.🌿
I’m so excited about this warm winter salad. First of all, because it’s warm! And it’s very cold here in Boston. The high temperature yesterday was 12 degrees and the low was -9 (yes that is minus 9!), so I’ll take any warmth I can get. Secondly, because it has crispy pancetta, which is sooo yummy – it’s basically bacon’s first cousin! Mmmmm BACON.😋 Then there’s the lemony dressing…if you’ve read my “about me” page you know that lemon is one of my most cherished flavors.🍋 Plus, this salad is full of some of my favorite veggies: garlic, onion, spinach and cauliflower. And finally, it’s sprinkled with little golden raisins that have been revived and brought back to life AKA reconstituted. I’m such a sucker for the sweet and salty combination – it’s so perfectly balanced!👌
Reconstituting raisins is very easy. You place them in a small bowl, add water until they’re covered, put them in the microwave for about 1 minute, then let them sit on the counter while you work on the rest of the salad.
Next, cook the pancetta on medium–high heat until it’s crispy and the fat renders. Then using a slotted spoon, remove the pancetta and set it aside, leaving the drippings in the pan.
Add the cauliflower, onions, and garlic to the drippings and season with salt and pepper, sauté for 5 minutes uncovered, 5 minutes covered and finally 3 more minutes uncovered – it should all be slightly caramelized, tender and very flavorful.
In a large mixing bowl whisk together the lemon, olive oil, fresh parsley, salt and pepper.
Drain the water off your revived raisins. Add your spinach, cauliflower mixture, pancetta, raisins, the zest from part of a lemon to the large mixing bowl, and gently fold the ingredients together. Then taste to make sure it’s amazing!🌟
For me this salad could be a considered a complete meal.💯 The cauliflower is so hearty and satisfying I almost forget that the salad doesn’t have any meat on it. But then of course Sanderino would quickly remind me that it doesn’t, and of his need for protein due to his ridiculously high metabolism. So if that’s you or someone in your household, they may need a side of beef jerky or come chicken nuggets. Just kidding – a simple grilled chicken breast or steak would pair perfectly with this salad.🌿
Whether it’s 8 degrees outside or 88, this salad will surely be a crowd pleaser. Healthy and hearty – a perfect salad for any day of the year.🌞❄
Warm it up ya’ll – I’m about to!🔥
- ½ cup golden raisins
- 3 tablespoons extra-virgin olive oil
- One third pound thickly sliced pancetta, cubed
- 1 cauliflower, cored and cut into small florets
- 1 small onion, finely chopped
- 6 cloves garlic, thinly sliced
- 1 tablespoon fresh lemon juice (1/2 a lemon)
- zest from half a lemon
- 2 tablespooons fresh parsley, finely chopped
- salt and freshly ground pepper
- 5 ounces baby spinach
- First, reconstitute the raisins: place them in a small bowl, and cover with water. Heat them in the microwave for about 1 minute, then set them aside.
- In a large skillet, heat 1 tablespoon of the olive oil. Add the cubed pancetta and cook over medium-high heat until the fat has been rendered and pancetta is crispy (about 4 minutes). Using a slotted spoon, remove the pancetta and set aside, leaving the drippings in the pan.
- Add the onion and cauliflower to the drippings and season with salt and pepper, ensuring the florets are crown-side down. Cook uncovered over medium-high heat for about 5 minutes until golden. Be sure to keep a close watch on the pan and move the cauliflower and onions around occasionally to avoid overcooking.
- Add the sliced garlic, making sure it makes solid contact with the pan so it browns nicely. Turn down to medium heat, and cover. Cook for another 5 minutes. Stir gently once to make sure nothing is sticking or burning.
- While the cauliflower is cooking, mix the lemon juice and parsley with the remaining 2 tablespoons of olive oil in a large bowl. Season with salt and pepper.
- Remove the cover from the cauliflower, and turn back up to medium-high heat, cooking another 3 minutes or until the cauliflower is tender and golden. Be sure not to overcook; the finished cauliflower should still have some body once it is added to the salad.
- Drain the water from the raisins, then add the cauliflower, spinach, pancetta, raisins, zest from ½ a lemon to the large bowl. Gently fold ingredients together and serve.
Decide to eat #SundaySupper together at least once a month and use these amazing #SundaySupper Winter Salad Recipes to get you started!
- Amish Ham Salad from Cosmopolitan Cornbread
- Arugula, Butternut & White Bean Salad with Maple Vinaigrette from Pook’s Pantry
- Arugula Salad with Maple Vinaigrette from Cooking Chat
- Beet Terrine from Jane’s Adventures in Dinner
- Blood Orange and Salmon Salad with Blood Orange Vinaigrette from La Bella Vita Cucina
- Blood Orange, Beet, and Apple Salad with Goat Cheese and Citrus Honey Vinaigrette from Renee’s Kitchen Adventures
- Blue Cheese and Pear Salad from That Skinny Chick Can Bake
- Breakfast Salad from Our Good Life
- Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps from Beauty and the Beets
- Chill Chasing Matchstick Vegetable Pasta Salad from Cindy’s Recipes and Writings
- Chopped Salad with Roasted Root Vegetables and Bacon from MyGourmetConnection
- Citrus Salad from A Day in the Life on the Farm
- Cobb Salad from Palatable Pastime
- Colorful Veggie Filled Quinoa with a Ginger-Lemon Dressing from Positively Stacy
- Crunchy Beet & Arugula Salad from The Crumby Cupcake
- Escarole and Roasted Broccoli Salad with Anchovy Dressing from The Texan New Yorker
- Farro Salad with Roasted Squash, Radicchio and Lemon-Tahini Dressing from Caroline’s Cooking
- Grilled Chicken Salad from Real Food Real Deals
- Hot German Hot Noodle Salad from Seduction in the Kitchen
- Kale Salad with Lemony Tahini Dressing from My Life Cookbook
- Lemony Couscous Lentil Salad from Magnolia Days
- Low-Carb Spinach Breakfast Salad from Life Tastes Good
- Mandarin Tossed Salad from Meal Planning Magic
- Orange and Walnut Baby Spinach Salad w/ Quinoa and Citrus Vinaigrette from The Freshman Cook
- Quinoa Salad with Apples, Pecans and Dried Cranberries from The Chef Next Door
- Radicchio Pear Walnut Salad from The Bitter Side of Sweet
- Roasted Brussels Sprouts and Butternut Squash Salad with Hot Bacon Dressing from Cupcakes and Kale Chips
- Roasted Butternut Squash Pearl Couscous Salad from Mysavoryspoon
- Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing from Food Lust People Love
- Roasted Squash and Cabbage Salad with Crispy Chick Peas from Monica’s Table
- Shredded Beet Salad from Wholistic Woman
- Simple Arugula, Fennel and Leek Salad with Citrus from Simply Healthy Family
- Simple Spinach Cobb Salad With Lardons from And She Cooks
- Spinach Citrus Salad with Grapefruit Vinaigrette from From Gate to Plate
- Warm Balsamic Steak Salad with Honey Mustard Dressing from Momma’s Meals
- Warm Cabbage Salad with Bacon and Goat Cheese from Nik Snacks
- Warm Cauliflower Spinach Salad with Pancetta from Taste and See
- Warm Potato and Broccoli Buffalo Salad from Sweet Mornings
- Warm Potato Salad with Arugula, Bacon and Brown Butter from Bobbi’s Kozy Kitchen
- Warm Steak Tomato and Mozzarella Salad from Family Foodie
- Wilted Lettuce Salad from Confessions of a Cooking Diva
- Winter BLT Panzanella Salad from Hardly a Goddess
- Winter Citrus and Endive Salad from An Appealing Plan
- Winter Fruit Salad from Pies and Plots
- Winter Kale and Wild Rice Salad from Moore or Less Cooking
- Winter Salad with Blood Orange Vinaigrette from Hezzi-D’s Books and Cooks
- Winter Salad with Fennel, Apple, Goat Cheese and Radishes from Delaware Girl Eats
- Winter Squash Quinoa Salad from Kitchen Gidget
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.