Roasted Cauliflower Kale Salad

Original Post: https://www.evolvingtable.com/roasted-cauliflower-kale-salad/

A roasted vegetable salad recipe with kale and cauliflower.

5 from 4 votes

Roasted Cauliflower Kale Salad

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.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, lunch, Main Course, Salad

Cuisine: American

Servings: servings

Author: London Brazil

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.
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!

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.

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:

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