How long it takes: just under an hour Equipment you’ll need: large sheet pan, oven, large bowl Servings: 8 Wow, get me a fork, I want this roasted vegetable salad right now. I wish I could dive into the photo and eat it, it’s that good. I know what I’ll be making for dinner tonight. Maple glazed salmon would go perfectly with it. Hmmm, or maybe breaded pork chops.
Colorful Roasted Cauliflower Salad
Full of flavor. One of the reasons this salad is so flavorful? The vegetables are roasted. Roasted vegetables are simply the best. All the goodness gets concentrated and caramelized because of the high heat. Combine a few in a fantastic tasting salad and you’ve got yourself a winner. One of my absolute favorite salads (besides this one) is this warm kale salad with roasted root vegetables: golden beets, turnips, carrots, and parsnips. So good! Healthy eating. You get four great veggies in this salad: cauliflower, sweet potatoes, shallots, and arugula. They’re all packed with nutrients, minerals, and good-for-you antioxidants. Pomegranates are one of the healthiest fruits you can eat. All that goodness and less than 250 calories per serving! Easy to make. Simply roast cauliflower florets, diced sweet potatoes, and shallots all together on one sheet pan until they’re tender and browned. Whisk together the easy vinaigrette in a big bowl. Add the roasted vegetables and arugula, and stir gently until combined.Garnish with the pomegranate seeds and grab a fork.
Ingredient Notes
Cauliflower: You’ll need a small head or part of a large head of cauliflower. Look for a nice white one, free of brown or soft spots. Trim off the outer leaves and cut the cauliflower into bite-sized florets. Sweet potatoes: The sweet potatoes should be scrubbed if you don’t peel them, or peeled. Cut them into small evenly-sized cubes. Shallots: I love the flavor of shallots but you can easily substitute red onion or sweet onion, if you prefer. Baby Arugula: The peppery bite of arugula seems to work really well in this salad. If you prefer, baby kale or spinach can be subbed in. Pomegranate seeds/arils: You can buy the fresh arils already removed from the pomegranate or you can do it yourself (learn how to cut a pomegranate). They are crunchy and tart and really add a lot of fun to this salad. Olive oil: The base of the vinaigrette is olive oil. I like to use extra virgin olive oil because it’s so flavorful. Champagne vinegar: If you don’t happen to have champagne vinegar, white wine vinegar will work perfectly fine. Pomegranate molasses: I love the flavor of this sweet molasses and of course, it goes really well with the pomegranate seeds, but maple syrup, balsamic glaze, or honey will do the job just fine. Dijon mustard: Mustard helps emulsify the dressing. Oil and vinegar tend to separate so a bit of mustard works well to bind them together. I use a smooth Dijon (not grainy) so it isn’t visible in the salad.
Recipe Variations
Try different roasted vegetables. Roasted radishes, roasted turnips, air fryer Brussels sprouts, or air fryer beets can be substituted for some or all of the cauliflower. Make it a main course salad. Add cheese (goat cheese, feta, or blue cheese are good). Grilled chicken, sautéed shrimp, or air fryer salmon could be added. Nuts or seeds add protein, too. Toast them first for added flavor and crispness. Add a grain such as bulgur, quinoa, brown rice, or farro to make an exciting grain bowl.
Make Ahead & Storage Tips
This salad is best eaten right away. Serve it warm or at room temp. If you have leftover salad, cover tightly and store in the fridge for up to a day. The arugula will soften but the salad will taste fine. It makes a great lunch! If you want to make the salad ahead of time, roast the vegetables, cool, and refrigerate. Make the vinaigrette in a small jar and refrigerate. Once you’re ready to serve the salad, simply combine the ingredients. If you want a warm salad, briefly warm the roasted vegetables in the microwave before combining. Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #47. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.