Roasted Cauliflower Kale Salad
Roasted Cauliflower Kale Salad is mixed with arugula and then tossed in a creamy, homemade lemon tahini salad dressing. This warm and cozy roasted vegetable salad is a quick and easy healthy winter lunch or dinner recipe.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 servings
Calories 343 kcal
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
- 2 cups curry roasted cauliflower
- 1 cup roasted butternut squash
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
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Prepare curry roasted cauliflower and roasted butternut squash .
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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.
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In a large bowl combine chopped kale, arugula, cilantro and dressing.
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Toss to completely coat the greens.
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Top salad with goat cheese, pumpkin seeds, avocado, butternut squash, and cauliflower.
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Serve immediately and enjoy!
Recipe 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.
Nutrition Facts
Roasted Cauliflower Kale Salad
Amount Per Serving
Calories 343
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Cholesterol 5mg2%
Sodium 86mg4%
Potassium 802mg23%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 6g7%
Protein 9g18%
Vitamin A 8751IU175%
Vitamin C 101mg122%
Calcium 159mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.