Sautéed Mushroom & Cauliflower Rice Salad With Spinach, Oranges & Olives



    • 3-4 tbs [aflink u=""]avocado oil[/aflink]
    • 2 8oz packages of crimini mushrooms, sliced
    • 1 shallot, minced
    • 4 cloves of garlic, minced


    • 1 head of cauliflower, riced & toasted

    Salad Ingredients

    • 8-10 cups of baby spinach
    • 2-3 oranges, segmented
    • 1/3 cup toasted walnuts
    • 1/2 cup sliced green olives
    • 1/2 red onion, diced


    • 1 bunch of parsley
    • 1 clove of garlic
    • 1/2 cup [aflink u=""]olive oil[/aflink]
    • 1/4 cup balsamic vinegar


    1. Preheat the oven to 350 degrees.
    2. Add your chopped mushrooms, minced shallot, minced garlic and avocado oil together in a baking dish. Toss so that everything is coated with the oil. Roast for 35 minutes, flipping the mushrooms half way though.
    3. While your mushrooms are roasting, prep your cauliflower rice. Run your sliced up cauliflower through a food processor fitted with the grater attachment. This will process the cauliflower to look like rice. Add a little bit of oil (couple of teaspoons) to a hot skillet and toast the cauliflower rice until it softens slightly. Set aside.
    4. Prep your dressing. Place the parsley, garlic, olive oil and balsamic vinegar into the food processor and allow it to process until it's the consistency of salad dressing. Set aside.
    5. Assemble the layers of your salad starting with the spinach and red onions. Add the cauliflower rice, roasted mushrooms and top with the oranges, walnuts and olives. Pour the dressing over the top of the salad. Toss and serve.


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