Warm Cauliflower Cranberry Risotto Salad
1/2 jar Olivelle Butternut Squash Risotto
2 1/2 Cups chicken stock
1 Tbsp Wild Rosemary Olive Oil
1/2 Cup white wine
5 cups cauliflower florets (about 1¼ pounds)
1 Tablespoon Wild Rosemary olive oil
1/4 teaspoon Rosemary sea salt
1/4 teaspoon Black peppercorns, ground
1 cup cranberries, thawed if frozen
8 cups spinach
1/4 cup Wild Rosemary olive oil
1/4 cup Prosecco wine vinegar
½ teaspoon Rosemary sea salt
½ teaspoon Black peppercorns, ground
2 tablespoons minced shallot
1 teaspoon mustard
1 clove garlic, grated
⅓ cup toasted chopped pecans
¼ cup crumbled blue cheese
Salad - Make the risotto while preheating oven and roasting cauliflower and cranberries.
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Toss cauliflower with Wild Rosemary olive oil, Rosemary sea salt and Black pepper in a large bowl. Arrange in a single layer on baking sheet. Roast, stirring once or twice, until almost tender, 18 to 22 minutes. Add cranberries and roast until they start to burst, about 5 minutes more.
Vinaigrette - Whisk Wild Rosemary olive oil, Prosecco wine vinegar, shallot, mustard and garlic with Rosemary sea salt and Black pepper in the bowl.
Toss the prepared risotto with cauliflower and cranberries. Drizzle ⅓ cup of the dressing over risotto mixture and stir gently until evenly coated. Add spinach to the bowl and toss to coat with remainder of dressing; add risotto mix and toss to combine.
Service - Top salad with pecans and blue cheese.