1 1/2 cups spinach
1 1/2 cups spring mix
1/4 red onion
1/2 small cauliflower head
1/4 cup pistachios
1/2 cup white cannellini beans
White Wine Vinaigrette
1/4 cup olive oil
3 Tbsp white wine vinegar
1 Tbsp lemon juice
1 Tbsp dijon mustard
1 Tbsp honey or maple syrup
1/2 teaspoon dried rosemary, or herb of choice
1/4 teaspoon garlic powder
Preheat the oven to 425 degrees F.
Line a baking sheet with parchment paper or tin foil.
Cut the cauliflower into florets and coat with olive oil, salt and pepper. Place in the oven for 15-20 minutes.
While the cauliflower is roasting, chop the red onion and pistachios, slice the figs into quarters, and drain and rinse the cannellini beans.
To make the vinaigrette, place all of the ingredients into a jar and whisk until emulsified.
In a large bowl, add the spinach, spring mix, red onion, figs, pistachios, beans, and cauliflower.
Top the salad with white wine vinaigrette. Enjoy!