Roasted Cauliflower Kale Salad
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
5 servings
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Calories
389 kcal
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Course
Main Course, Salad, Lunch, Dinner
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Cuisine
American
Roasted Cauliflower Kale Salad
Report
This Cauliflower Kale Salad is not your typical bowl of greens! Warm, oven-roasted cauliflower and butternut squash cubes are mixed with spicy arugula and then tossed in a creamy, homemade lemon tahini dressing for a hearty and filling meal.
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Ingredients
- 4-6 cups kale finely chopped
- 2 cups arugula
- ¼ cup cilantro finely chopped
- 2 oz. goat cheese crumbled
- ¼ cup pumpkin seeds roasted and salted
- 1 large avocado cut into cubes
Curry Roasted Cauliflower
- ½ tsp curry powder
- ¼ tsp Coriander
- ⅛ tsp paprika
- ½ head cauliflower
- 2 tbsp olive oil extra virgin
Roasted Butternut Squash
- 1 lb butternut squash peeled, cubed
- 1 tbsp olive oil extra virgin
- ½ tsp salt
Lemon Tahini Dressing
- 3 Tbsp. Tahini
- 2 Tbsp. olive oil
- 2 Tbsp. pure maple syrup
- ½ lemon juice and zest
- 1 Tbsp. apple cider vinegar or rice vinegar
- 1 clove garlic crushed
- ¼ tsp. ginger minced
- 2-3 Tbsp. water to thin out dressing
Instructions
- Prepare Cauliflower and Butternut Squash: Slice both the cauliflower and butternut squash into ½ to 1-inch cubes. Add the cauliflower pieces to a large bowl and toss with olive oil. Toss with the curry spices, then add to a baking sheet. Add the cubed butternut squash to a large bowl, and toss with olive oil, salt, and pepper. Spread on a baking sheet.Roast both of the veggies for 30 minutes. The butternut squash might need a little longer.Check out how to make curry roasted cauliflower and roasted butternut squash.
- Make the Dressing: Place all lemon tahini dressing ingredients in a high-speed blender, such as a Nutribullet, or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.
- Assemble the Salad: In a large bowl combine chopped kale, arugula, cilantro and dressing. Toss to completely coat the greens. Top salad with goat cheese, pumpkin seeds, avocado, butternut squash, and cauliflower. Serve immediately and enjoy!
Notes
- Prep-Ahead Instructions:
- This recipe is perfect for meal prep. Prepare the dressing, roast the vegetables, and chop the greens. Store all components in separate containers in the refrigerator for up to 24 hours.
- Storage Directions:
- If you aren't going to eat the entire recipe, don't mix the dressing into the greens. Store everything separately for up to 2 to 3 days in the fridge. You can freeze the roasted butternut squash for up to 3 months and the roasted cauliflower for up to 6 months. On the day of serving reheat the roasted vegetables and toss to combine the salad.
- Recipe Tips:
As written this roasted cauliflower salad is already gluten-free, Paleo, and vegetarian.
To make it vegan, leave out the goat cheese. For a Whole30 salad simply do not use maple syrup when roasting the butternut squash or making the salad dressing.
- To make it vegan, leave out the goat cheese.
- For a Whole30 salad simply do not use maple syrup when roasting the butternut squash or making the salad dressing.
- Small pieces. Chop the kale into tiny bites and ensure none of the rib remains.
- DIY. Make your own salad dressing for the most flavor.
- Add a kick. Season the cauliflower and butternut squash with your curry spices, or change things up for a different flavor.
- Wait to combine. Don't mix the ingredients until you're ready to serve or the kale will wilt.
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
30g
(46%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
0.002g
Cholesterol
5mg
(2%)
Sodium
334mg
(14%)
Potassium
1014mg
(29%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Vitamin A
15453IU
(309%)
Vitamin C
109mg
(121%)
Calcium
253mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 5mg | 2% |
| Sodium | 334mg | 14% |
| Potassium | 1014mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 15453IU | 309% |
| Vitamin C | 109mg | 121% |
| Calcium | 253mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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