Roasted Cauliflower Farro Lunch Salad

Step 1

Heat the oven to 425 F. Toss the cauliflower with 1 tablespoon olive oil, cumin, salt, and pepper, then roast until browned at the edges.

Step 2

Meanwhile, simmer the farro in salted water until tender, then drain well.

Step 3

Whisk the remaining olive oil with the lemon zest, lemon juice, and Dijon in a large bowl.

Step 4

Add the warm farro, roasted cauliflower, scallions, parsley, raisins, pumpkin seeds, and baby spinach.

Step 5

Toss until the spinach softens slightly, then adjust the seasoning.