Roasted Cauliflower Kale Salad

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

A salad bowl full of mixed greens, a vegan tahini dressing, roasted cauliflower and butternut squash.

5 from 2 votes

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 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
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

Prepare curry roasted cauliflower and roasted butternut squash .
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.
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.

Nutrition