4.9 from 70 votes
Roasted Cauliflower Salad
This Roasted Cauliflower Salad combines roasted cauliflower and butternut squash with a fresh spring mix, toasted nuts, and optional raisins. A lemon-honey vinaigrette made with Dijon mustard and sumac dresses the salad, lending bright acidity and a touch of sweetness. It offers a balance of textures and flavors, ideal for a wholesome side or light meal.
Prep Time
15 mins
Cook Time
45 mins
Servings:
6
up to
Calories:
2102 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 2 cups butternut squash cubed
- 1 cauliflower cut into small florets of equal size, whole head
- extra virgin olive oil
- salt
- black pepper
- 5 ounces spring mix
- 1/4 cup nuts pine nuts, and walnuts, toasted, such as sliced almonds, choice of nuts
- 2 tablespoons raisins optional
Lemon-Honey Vinaigrette
- 2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons honey good quality
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon sumac
Instructions
- Preheat the oven to 450 degrees F and position a rack in the middle.
- Spread the cauliflower florets on one large sheet pan. Season with salt and pepper. Drizzle with olive oil. Toss to coat.
- Cover the sheet pan with foil. Roast in the heated oven for 15 minutes, covered.
- Meanwhile, toss the butternut squash cubes with a bit of olive oil and season with salt and pepper. Set aside for now.
- When ready, carefully remove the cauliflower pan from the oven and uncover the foil. Push the cauliflower aside and add the cubed butternut squash, making sure not to crowd the pan (everything should be in one layer touching the hot pan surface). Return the pan to the oven and cook for another 25 to 30 minutes, turning the vegetables over as needed. (If needed, broil ever so briefly to get more char).
- Prepare the lemon-honey vinaigrette. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, pepper, and sumac.
- In a salad bowl, mix the spring mix (or leafy salad greens of your choice) with 2 tbsp of the lemon-honey vinaigrette. Transfer to a serving platter.
- Pour the remaining vinaigrette over the roasted butternut squash and cauliflower (while the vegetables are hot), carefully toss to coat.
- To assemble, add the roasted butternut squash and cauliflower on top of the salad greens. Garnish with the nuts and raisins. Enjoy!
Cup of Yum
Notes
- Toss roasted vegetables with vinaigrette while still warm to enhance flavor absorption.
- You can roast the vegetables a day ahead, then warm and dress them before serving.
- Store leftovers in a tightly sealed container in the refrigerator for up to 3 days.
- Toast nuts carefully over medium heat with a small amount of oil to avoid burning and bring out their flavor.
Nutrition Information
Calories
210.2kcal
(11%)
Carbohydrates
21.1g
(7%)
Protein
2.8g
(6%)
Fat
14.4g
(22%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
10.3g
(52%)
Sodium
242mg
(10%)
Potassium
542.8mg
(12%)
Fiber
3.2g
(13%)
Sugar
8.7g
(17%)
Vitamin A
5229.9IU
(105%)
Vitamin C
63.7mg
(71%)
Calcium
49.4mg
(5%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6 up to
Amount Per Serving
Calories 2102
% Daily Value*
| Calories | 210.2kcal | 11% |
| Carbohydrates | 21.1g | 7% |
| Protein | 2.8g | 6% |
| Fat | 14.4g | 22% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 10.3g | 52% |
| Sodium | 242mg | 10% |
| Potassium | 542.8mg | 12% |
| Fiber | 3.2g | 13% |
| Sugar | 8.7g | 17% |
| Vitamin A | 5229.9IU | 105% |
| Vitamin C | 63.7mg | 71% |
| Calcium | 49.4mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.