5 from 12 votes
Roasted Cauliflower Kale Salad
This Roasted Cauliflower Kale Salad combines roasted cauliflower and butternut squash with fresh kale, arugula, and cilantro, dressed in a lemon tahini sauce. The salad balances earthy roasted vegetables with tangy, creamy dressing, complemented by creamy goat cheese, crunchy pumpkin seeds, and ripe avocado cubes. The mix of textures and flavors creates a wholesome, substantial salad ideal for a light meal or side dish. Preparing components ahead allows for convenient assembly when ready to serve.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
5
servings
Calories:
389 kcal
Course:
Main Course, Salad, Lunch, Dinner
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 389
% 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.