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. Enjoy this delicious salad any time of year.
Roasted Cauliflower and Kale Salad
During the summer months, I tend to consume a LARGE majority of my meals in the form of a salad.
Whether making a Massaged Kale Salad, Chicken Cobb, or an Arugula Fig Salad – it seems like I can never get enough of these cold, crisp, and refreshing dishes!
But what about when the temperatures drop?
Mixing roasted veggies with fresh greens like this roasted cauliflower and kale salad is the perfect way to feel good (and satisfied) when the weather is a bit cooler.
This great salad is enhanced by the different textures of the veggies, and tahini dressing creates a richness. Enjoy this wonderful recipe as a healthy lunch, or paired with a protein for dinner.
This salad’s so good (and filling!), it will even win over the salad haters in your family.
Table of Contents
Ingredients
- Kale. Every salad is made exponentially more nutritious when regular kale is used as the main green.
- Arugula. This green gives the mix a spicy bite.
- Cilantro. Fresh herbs are one of my secrets to taking the flavor over-the-top. Make sure you finely chop them so they can be evenly dispersed.
- Roasted Cauliflower. A curry flavored cauliflower is roasted in the oven until perfectly tender and crispy.
- Butternut Squash. You can make this Maple Roasted Butternut Squash recipe. Or, you can just toss cubed squash in a bit of olive oil, salt, and pepper.
- Goat Cheese. This silky smooth cheese gives just the right amount of punch to balance out the sweetness from the squash.
- Pumpkin Seeds. Roasted and salted pepitas were used, but feel free to use raw pumpkin seeds if you prefer.
- Avocado. No salad is complete without a bit of that rich texture from an avocado.
- Lemon Tahini Dressing. A creamy, vegan dressing with just the right punch of flavor.
How to Make a Cauliflower Kale Salad
Please see the recipe card below for more detailed ingredient amounts.
1. Make the Lemon Tahini Dressing
You can either shake the dressing by hand in a mason jar, or use a food processor. Either way, add all of the dressing ingredients to the jar or pitcher. Save the water to ensure you get the consistency you desire.
Pulse, blend, or shake until smooth. Add water until the desired consistency is achieved.
Learn more about how to make this tahini dressing recipe with fresh lemon juice.
2. Make the Roasted Squash and Cauliflower
It’s best to prepare the roasted cauliflower and butternut squash the day before. Eat a large majority of it with your dinner on the first night. (You can make this Honey Balsamic Chicken your entree!)
And then whatever leftovers you happen to have can go into this cozy kale salad the next day!
Cut a head of cauliflower into small pieces. Aim for 1 to 1 ½ inches.
Mix together a blend of ¾-teaspoon curry powder, ½-teaspoon coriander, and ¼-teaspoon paprika. Toss cauliflower florets in a large bowl with olive oil, then sprinkle the seasoning blend over the cauliflower just before baking.
For the butternut squash, peel the skin, then dice the meat into ½-inch cubes on a cutting board. Place the cubes in a large bowl and toss with olive oil and whatever seasonings you choose.
Spread the veggies in a single layer on two small or one large baking sheet.
You can roast both vegetables in a preheated 400℉ oven for around 30 minutes. The butternut squash might need a little longer than the cauliflower.
3. Assemble the Salad
Combine the chopped kale, arugula, cilantro, and lemon tahini dressing in a large mixing bowl. Toss to completely coat the greens.
Top salad with goat cheese, pumpkin seeds, avocado, warm butternut squash, and warm cauliflower.
FAQs
Kale can easily be replaced for any other type of greens you might have on hand.
The easiest way to make kale more palatable is to finely chop it and remove the bulky, thick stems. This will help to reduce the bitter taste significantly.
Homemade tahini dressing will last in an airtight container in the refrigerator for up to 1 week.
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 dish simply do not use maple syrup when roasting the butternut squash or making the salad dressing.
Recipe Tips
- 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.
What to Eat with a Cauliflower Kale Salad?
When you’re ready to dig in, serve this healthy salad up with your favorite main dish. These recipes are delicious.
If you love chicken, try Apricot Chicken, Baked BBQ Chicken, or Glazed Balsamic Chicken.
Seafood lovers will enjoy Honey Sriracha Salmon, Air Fryer Salmon, or Blackened Shrimp.
More Salad Recipes
If you love a hearty and flavorful salad, try one of these recipes next.
- Spinach Beet Salad
- Peach Salad
- Green Bean Salad
- Broccoli Salad
- Strawberry Spinach Salad
- Cranberry Kale Salad
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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
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.½ tsp salt
- 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!
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Notes
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
