Roast cauliflower, spinach and blue cheese salad with cherries and walnuts

Ingredients

• 1 head of cauliflower, broken into florets
• 2 tbsp olive oil, plus extra to serve (optional)
• 1 small pack of baby spinach
• 100g blue cheese, crumbled
• Handful of dried sour cherries
• Handful of walnuts
• Sea salt and freshly ground black pepper
• Cherry vinegar or vinegar of your choice, to serve (optional)

Method

During the autumn and winter months I frequently make some variation on this salad—the nuttiness of roast cauliflower adds a pleasing warmth. You can mix it up and use roast sweet potato instead, or a mix of cooked broccoli and Brussels sprouts for a super-green salad.

1. Preheat the oven to 200°C/gas mark 6.

2. Pop the cauliflower florets into a roasting tin, drizzle with the oil and sprinkle with salt and pepper.

3. Roast in the oven for 30 minutes or until the cauliflower looks golden brown and has some crispy bits (these are great for munching on while you assemble the salad).

4. Divide the spinach between two plates and arrange the cauliflower (it can still be warm) on top of the leaves.

5. Next, scatter over the cheese, sour cherries and walnuts and, if you like, a drizzle of oil and vinegar of your choice, or just leave the salad plain if you prefer.

6. Serve with slices of buttered sourdough or rye.

Extracted from Signe Johansen's How to Hygge: The Secrets of Nordic Living (Bluebird, £14.99), published on October 20 2016.

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