Winter Panzanella Salad-The Little Shop of Olive Oils

Winter Panzanella Salad


  • 1 small head cauliflower, cut into bite-sized florets
  • ¼ cup plus 2 tablespoons Premium Extra Virgin Olive Oil, divided
  • Salt and freshly ground black pepper, to taste
  • ½ cup sun-dried tomatoes, chopped
  • 4 cups baby spinach
  • 1 cup homemade or store-bought croutons
  • ½ cup feta cheese, crumbled
  • 2 tablespoons Raspberry Dark Balsamic Vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon Franklin Raw Honey (optional, for sweetness)


  • Preheat your oven to 425ºF (220ºC).
  • Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until they are tender, and the edges are caramelized.
  • In a small bowl, whisk together the remaining 1/4 cup olive oil, balsamic vinegar, Dijon mustard, minced garlic, and honey or sugar if using. Season the dressing with salt and pepper to taste.
  • In a large mixing bowl, combine the mixed salad greens, chopped sun-dried tomatoes, and croutons.
  • Once the cauliflower is roasted, add it to the salad while still warm.
  • Drizzle the dressing over the salad and toss to coat all the ingredients evenly.
  • Sprinkle the crumbled feta cheese over the top of the salad.
  • Serve immediately while the cauliflower is warm, or let it sit for a few minutes to allow the flavors to meld together.
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