Roasted cauliflower and kale salad
A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette. This roasted cauliflower and kale salad proves that healthy eating can be both delicious and satisfying. Tender roasted cauliflower, hearty kale, crunchy nuts, and a flavourful homemade vinaigrette come together in a salad that is colourful, nutritious, and packed with texture. Perfect as a healthy lunch, easy side dish, or meal-prep option, this kale salad is a welcome addition to your table any time of year
Do you have people in your life that hate cauliflower? Despise kale? Shun away from salad on most days? Then this is the recipe for them! My intention is not to sound flippant. On the contrary, with all due respect, I think you should serve this roasted cauliflower and kale salad to these cauliflower, kale and salad haters. It’s fun to see their face transform from cringe to shock as they take a bite and realize that cauliflower, kale and salad aren’t that bad after all.
This roasted cauliflower and kale salad is proof that healthy eating can be both delicious and satisfying. Tender roasted cauliflower, hearty kale, crunchy nuts, and a flavourful homemade vinaigrette come together to create a salad that is colourful, nutritious, and packed with texture. Whether you’re looking for a healthy lunch, an easy side dish, or a salad that is sturdy enough for meal prep, this recipe delivers. Best of all, the combination of roasted vegetables and fresh greens makes this kale salad a welcome addition to your table any time of year.
Why this recipe works
It’s packed with texture. Tender roasted cauliflower, hearty kale, crunchy nuts, and crisp vegetables combine to create a salad that is interesting and satisfying with every bite.
The flavours are perfectly balanced. The earthy vegetables are complemented by a tangy vinaigrette that brings everything together beautifully.
It’s nutritious and filling. Loaded with vegetables, fibre, and healthy fats, this salad is substantial enough to enjoy as a light meal or serve as a side dish.
It’s meal-prep friendly. Unlike many salads, kale holds up well after being dressed, making this a great option for preparing ahead of time.I
It’s versatile. Enjoy it as written or customize it with your favourite protein, cheese, dried fruit, or seeds to make it your own.
Key ingredients
Kale The sturdy leaves provide the perfect base for this salad. Kale holds up well to the dressing, making this recipe ideal for meal prep and leftovers.
Cauliflower Roasting cauliflower brings out its natural sweetness and gives it a tender texture that pairs beautifully with the hearty kale.
Carrot Grated carrot adds colour, freshness, and a subtle sweetness that balances the earthy vegetables
Green onion Green onions contribute a mild onion flavour that enhances the salad without overpowering the other ingredients.
Pumpkin seeds The roasted pumpkin seeds add crunch and a rich, nutty flavour that contrasts wonderfully with the tender vegetables.
Lemon juice and white balsamic vinegar These form the base of the vinaigrette, adding brightness and acidity that bring all of the flavours together.
Dijon mustard Dijon helps emulsify the dressing while adding a subtle tangy flavour.
Olive oil A good quality olive oil (Greek, of course!) gives the vinaigrette body and contributes the healthy fats that make this salad so satisfying.
How to make it
Step 1: Roast the cauliflower. Toss the cauliflower florets with olive oil and seasonings, then roast until tender and lightly golden.
Step 2: Prepare the kale. Wash and dry the kale thoroughly, remove the tough stems, and chop or tear the leaves into bite-sized pieces.
Step 3: Make the vinaigrette. Whisk together the lemon juice, white balsamic vinegar, Dijon mustard, and olive oil until smooth and well combined.
Step 4: Assemble the salad. In a large bowl, combine the kale, roasted cauliflower, grated carrot, and green onion.
Step 5: Dress the salad. Pour the vinaigrette over the salad and toss well to coat all of the ingredients evenly.
Step 6: Add the topping. Sprinkle the nut brittle over the salad just before serving for maximum crunch.
Step 7: Serve and enjoy. Serve immediately, or refrigerate until ready to enjoy.
Helpful hints
How to roast cauliflower for roasted cauliflower and kale salad.
Roasting most vegetables does something magical to them, and the same is true with cauliflower. This otherwise bland-ish vegetable becomes something quite the opposite of bland when roasted.
To make perfect roasted cauliflower here are a few things to keep in mind:
- After cutting your cauliflower into uniformly sized florets, wash it well under cold running water. Be sure to rinse out all the little spaces where dirt can hide. Remove the excess water, but don’t worry about drying your cauliflower completely before roasting.
- Be sure not to crowd your baking pan, otherwise you run the risk of steaming your cauliflower rather than roasting it and you will end up with mushy and unevenly cooked pieces.
- Fresh cauliflower works best for roasting; save the frozen cauliflower for things like soups and stews.
Tips for buying fresh cauliflower
Fresh cauliflower is readily available in most places, and it is often one of the more inexpensive vegetables. This is a great thing because cauliflower is so versatile. It is important to purchase a good quality cauliflower for your roasted cauliflower and kale salad. When selecting your cauliflower look for heads which have fresh looking and crisp green leaves still attached to the stem; that is a great indication of freshness. The head itself should be firm, and avoid any which have brown specks on the surface; although these can be removed they are an indication that the cauliflower is not fresh.
How to prepare kale for the roasted cauliflower and kale salad.
Kale is a fantastic vegetable, full of nutrients and full of flavour. If you’re a gardener, kale is also extremely easy to grow. We have great success with it in our garden and enjoy fresh kale well into the fall – which tends to get quite chilly here in Canada.
To prepare kale we like to first wash the leaves, dry them between two kitchen towels and then remove the center stem. We usually just tear the leaves off of the stem; this works very well. Otherwise, we run along both sides of the stem with a sharp paring knife. Once the stem is remove, chop up your kale. If it is still wet you can place it in a salad spinner to dry it completely.
Rub olive oil into the kale
Kale can sometimes be a little tough and so rubbing olive oil into it with your fingers helps to tenderize the leaves. The fresher and smaller the leaves are, the more tender they tend to be.
Frequently asked questions
Should I buy organic cauliflower?
It may be helpful to know that cauliflower is considered a “clean” food by the Environmental Working Group, which means that even non-organic cauliflower has a low pesticide load, meaning that they are safe to eat even when grown in a conventional (non-organic) manner. You can read more about this here.
Recipe variations
If you prefer to use another green, try making this salad with spinach instead of kale.
Meal prep tips: make ahead roasted cauliflower and kale salad
The beauty of kale in salads is that it holds the dressing well. Unlike more delicate lettuce which can get soggy and wilted if it sits in the dressing for too long, or overnight in the refrigerator, kale will retain its texture for a day or two even when coated in a vinaigrette. This makes our roasted cauliflower and kale salad a wonderful take along lunch for busy work and school days.
Make components ahead of time
To save time during the week, roast the cauliflower up to 3 days in advance and store it in an airtight container in the refrigerator. The dressing can also be prepared ahead and refrigerated until needed.
Prepare the kale in advance
Kale is one of the best greens for meal prep because it remains crisp and fresh for several days. Wash and dry the kale thoroughly, then remove the tough stems and tear or chop the leaves into bite-sized pieces. Store the prepared kale in an airtight container lined with a paper towel until ready to use.
Store the salad and dressing separately
For the freshest results, keep the dressing separate from the salad until serving time. This is especially helpful if you are preparing lunches for several days. Simply combine the ingredients and toss with the dressing when ready to enjoy.
Make lunches for the week
Portion the salad into individual containers and add a source of protein such as grilled chicken, chickpeas, shrimp, salmon, or hard-boiled eggs. Pack the dressing separately and add it just before eating for an easy and satisfying lunch.
Leftovers
Leftover dressed salad can be stored in the refrigerator for up to 2 days. Unlike many leafy green salads, kale remains pleasantly textured even after being dressed. Undressed salad components can be stored separately for up to 4 days.
A great make-ahead salad for entertaining
This salad is also a wonderful choice when entertaining. Roast the cauliflower, prepare the dressing, and wash the kale the day before. When guests arrive, simply combine everything together for a fresh and colourful salad with very little last-minute work.
Add protein to make it a complete meal
This salad can be served with a protein rich dish to round out a perfectly delicious and nutritious meal. Here are some great ideas:
Cedar planked salmon
Greek Chicken Gyros (Authentic and easy)
Maple glazed pork tenderloin
Pork souvlaki (Σουβλάκι χοιρινό)
Greek marinated chicken thighs
Greek chicken souvlaki
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Related recipes
Looking for more recipes with cauliflower or kale? Check these out:
Chopped kale and cabbage salad
Kale, quinoa and apple salad
Greek braised cauliflower, Kounoupidi Kapama (Κουνουπίδι στο φούρνο)
Okra with cauliflower (Μπάμιες με κουνουπίδι)
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Recipe
Roasted cauliflower and kale salad
Equipment
Ingredients
For the dressing
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- ½ tbsp Dijon mustard
- 1 tsp maple syrup or honey
- 1 garlic clove grated
- salt + pepper, to taste
For the salad
- 1 small head cauliflower, cut into florets about 6 cups
- 2 tbsp olive oil
- ½ tsp tumeric
- ½ tsp cumin
- salt + pepper, to taste
- 3 cups chopped kale we use curly kale
- 1 tbsp olive oil
- 3 garlic cloves, grated
- ¼ cup pumpkin seeds, toasted
- juice of 1/2 a lemon
Instructions
For the dressing
- Combine all dressing ingredients in a small bowl and whisk to combine. Alternatively, combine all ingredients in a jar, cover, and shake until well combined. Set aside.2 tbsp olive oil, 1 tbsp white wine vinegar, ½ tbsp Dijon mustard, 1 tsp maple syrup, 1 garlic clove, salt + pepper, to taste
Roast the cauliflower
- Preheat oven to 425 degrees Fahrenheit.
- Combine the cauliflower, olive oil, turmeric, cumin, salt and pepper in a large bowl and toss to coat all pieces of the cauliflower with oil and spices.1 small head cauliflower, cut into florets , 2 tbsp olive oil, ½ tsp tumeric, ½ tsp cumin, salt + pepper, to taste
- Place cauliflower on a baking tray trying not to overlap the pieces and bake in middle rack of your oven for 12 – 15 minutes, until the cauliflower is golden brown and fork tender.
Prepare your kale
- Wash and dry your kale and remove the leaves from the stem. Chop your kale leaves into small pieces or strips. Transfer them to a bowl (you can use the same bowl you tossed your cauliflower in) and add the grated garlic and the olive oil. Rub the olive oil into the kale and set aside.3 cups chopped kale, 1 tbsp olive oil, 3 garlic cloves, grated
Assemble your salad
- Add the roasted cauliflower to your kale and pour in the dressing. Toss gently to combine, being careful not to break apart the cauliflower. Next, add the roasted pumpkin seeds and the fresh lemon juice. Toss once again and adjust seasoning with salt and pepper if desired.¼ cup pumpkin seeds, toasted, juice of 1/2 a lemon
- Enjoy!
This looks absolutely delicious! And so good for you!
Thank you very much! It is definitely healthy 🙂 xoxo Helen & Billie
So delicious! I’ll be making this again!
So happy to hear that you love this recipe! Hope you find much more to love here with us 🙂 xoxo Helen & Billie
This was delicious! I followed the recipe exactly and the flavors were fantastic. I will make it again and pass the recipe on to friends.
Oh Paula! We are so happy to know that you tried this recipe and loved it! Thank you for helping to spread the word 🙂 Hope you continue to find much to love here with us xoxo Helen & Billie