Roasted Cauliflower Salad

Kale salad with roasted cauliflower tomatoes and olives in a bowl.

4.91 from 11 votes

With chopped kalamata olives and sun dried tomatoes, this simple roasted cauliflower salad is tossed with crumbled feta, toasted walnuts and balsamic vinaigrette.

Prep Time10

Cook Time25

Total Time35

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For cauliflower

1 head cauliflower (about 2 pounds), leaves removed, bottom stem trimmed, cut into 1/2-inch thick slices and broken into florets
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
1/4 cup olive oil

For salad

1 bunch kale, ribs removed and chopped (about 4 cups)
1/2 small red onion, finely diced
1/2 cup chopped sun-dried tomatoes, oil drained
1/2 cup chopped pitted Kalamata olives
1/4 cup crumbled feta
1/4 cup chopped toasted walnuts
2 tablespoons chopped parsley

Instructions

Preheat the oven to 425 degrees F.
On a sheet pan, toss the cauliflower with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Spread into a single layer. Roast the cauliflower until it is browned at the edges and tender, flipping halfway through cooking, about 20-25 minutes.
For the vinaigrette, whisk together the garlic, mustard, honey, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, balsamic vinegar and 1/4 cup olive oil in a small bowl.
To assemble the salad, combine the kale, cauliflower, onions, tomatoes, olives, feta, walnuts and parsley. Drizzle in the dressing and toss to combine.

Video

Notes

You can substitute broccoli or romanesco for the cauliflower.

If you don’t like kale, you can use baby spinach or chopped romaine for lettuce.

You can use either jarred roasted tomatoes or roasted red peppers instead of sun dried tomatoes.

For the walnuts, you can substitute with almonds, pecans, pine nuts, pistachios or sunflower seeds.

To make the salad vegan, leave out feta or use a plant-based version. Also, swap out honey in the dressing and use maple syrup instead.

If you are doing meal prep and planning to save the salad, do not toss it in the dressing. Store the salad and vinaigrette in separate airtight containers in the refrigerator up to 3 days. Let the vinaigrette sit out at room temperature for 15 minutes before you drizzle it in the salad.

Because kale is a heartier green, you still can store leftover dressed salad in an airtight container up to 3 days. It will lose some of its crispness, but it will still taste good.

Nutrition