Roasted Cauliflower Kale Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 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
Description
Roasted Cauliflower Kale Salad brings together finely chopped kale, arugula, and cilantro as its base, tossed in a lemon tahini dressing that blends tahini, olive oil, maple syrup, lemon juice and zest, apple cider vinegar, garlic, and ginger. Cauliflower and butternut squash cubes are tossed with olive oil and spices—curry powder, coriander, paprika for the cauliflower, and salt for the squash—then roasted until tender and caramelized. The roasted vegetables add warmth and earthiness to the fresh greens.
The salad includes crumbled goat cheese and roasted salted pumpkin seeds for creamy and crunchy contrast. Cubed avocado adds richness and softness. The dressing coats the greens thoroughly, bringing bright and slightly sweet, nutty flavors that complement the roasted veggies. Mixing the salad just before serving maintains the crispness of the greens.
Component preparation can be done in advance for meal prep; roast the vegetables and prepare the dressing ahead, keeping elements separate until serving. The salad suits vegetarian and gluten-free diets as given; omitting goat cheese makes it vegan. Adjusting or omitting maple syrup aligns with Whole30 guidelines. Finely chopping kale and careful seasoning ensure balanced flavor and texture.
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 avocado cut into cubes, large
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
- Chop kale finely to avoid tough ribs and ensure tender bites.
- Store dressing, roasted vegetables, and greens separately for up to 2 to 3 days for best freshness.
- Roasted cauliflower keeps in the freezer for up to 6 months; butternut squash freezes well for up to 3 months.
- Mix the salad just before serving to prevent kale from wilting.
- To make vegan, omit goat cheese; for Whole30, exclude maple syrup from the dressing and vegetable roasting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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