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Chopped Salad
with leftover roasted cauilflower

Active: 20 Total: 20

Tuesday's cauliflower and beans gives this chopped salad a lot of texture, flavor, and heartiness. And because it's done, this entree salad comes together in a flash.
Smarts: Pack this up for lunch in a jar. Put the dressing at the bottom and stack ingredients with the lettuce on top so it doesn't touch the dressing (we don't want it to wilt!).



Chopped Salad with Leftover Cauliflower & Beans:
  • Red peppers - 1 , diced or chopped
  • Pistachios - 1/2 cup , shelled
  • Cucumbers - 1 , chopped ((Or sub 2 Persian cucumbers))
  • Romaine hearts - 2 , sliced
  • Red wine vinegar - 1 1/2 Tbsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Cooking oil - 5 Tbsp ((Like grapeseed, avocado, vegetable))
  • Leftover roasted cauliflower and beans - 3 to 4 cups
  • Leftover quinoa - 1 1/2 cups
  • Feta - 1/2 cup , crumbled


  1. Red peppers / Pistachios / Cucumbers / Romaine lettuce - Prep as directed. For pistachios, if you want them lightly crushed in your salad, put them in a Ziploc bag, close the bag, and then roll a rolling pin over the bag a few times. (Can be done up to 3 days ahead) 

  2. Vinaigrette - Whisk together red wine vinegar, balsamic vinegar, Dijon, maple syrup, and oil. Remember to season to taste with salt and pepper. (Can be done up to 3 days ahead) 

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  1. Warm up leftover roasted cauliflower and beans (~20 seconds will do). 

  2. Toss leftover cauliflower and beans with quinoa, red peppers, pistachios, cucumbers, lettuce, and vinaigrette. Top with crumbled feta. Season to taste with salt and pepper. 



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