Roasted Cauliflower Salad
Simple roasted cauliflower salad with butternut squash, spring greens, a light zesty dressing, and toasted nuts. You'll love the texture and flavor of this fall salad. Serve on its own or next to your favorite fall entree (I've added some suggestions in the post)
Servings: 6 up to
Ingredients
- 2 cups cubed butternut squash
- 1 whole head cauliflower cut into small florets of equal size
- Extra virgin olive oil
- Salt and pepper
- 5 ounces spring mix
- 1/4 cup toasted nuts of your choice such as sliced almonds pine nuts, and walnuts
- 2 tablespoons raisins optional
Lemon-Honey Vinaigrette
- 2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons good quality honey
- Kosher salt and Pepper
- 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!
Notes
- For best flavor, be sure to toss the roasted vegetables with the vinaigrette while the vegetables are still warm.
- Make-ahead: You can roast the vegetables one night in advance. You can toss them with the vinaigrette right then, or store them in the fridge but be sure to warm up the next day and coat them with the dressing.
- Leftovers: keep leftover salad in a tight-lid container in the fridge for up to 3 days
- How to toast nuts: Simply heat a skillet, add a small drizzle of olive oil, and toast the nuts, tossing regularly, until they change color. With pine nuts, this can happen very quickly – watch them carefully so they don’t burn.
- Visit our shop to browse quality Mediterranean ingredients including olive oils and spices.
Nutrition
Calories: 210.2kcal | Carbohydrates: 21.1g | Protein: 2.8g | Fat: 14.4g | Saturated Fat: 2g | Monounsaturated Fat: 10.3g | Sodium: 242mg | Potassium: 542.8mg | Fiber: 3.2g | Sugar: 8.7g | Vitamin A: 5229.9IU | Vitamin C: 63.7mg | Calcium: 49.4mg | Iron: 1.1mg
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