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A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette
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5 from 1 vote

Roasted cauliflower and kale salad

A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Light meal, Salad
Cuisine: American
Keyword: Plant-based, Vegan
Servings: 4 serving
Calories: 247kcal
Author: Mia Kouppa

Equipment

  • Baking tray

Ingredients

For the dressing

  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) 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 (30 mL) olive oil
  • ½ tsp tumeric
  • ½ tsp cumin
  • salt + pepper, to taste
  • 3 cups chopped kale we use curly kale
  • 1 tbsp (15 mL) olive oil
  • 3 garlic cloves, grated
  • ¼ cup (30 grams) 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 (30 mL) olive oil, 1 tbsp (15 mL) 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 (30 mL) 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 (15 mL) 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 (30 grams) pumpkin seeds, toasted, juice of 1/2 a lemon
  • Enjoy!

Notes

How to toast pumpkin seeds:
We find it easiest to toast our pumpkin seeds on the stovetop in a non-stick skillet.  Stir constantly over medium heat.  They are ready when they smell toasted.

Nutrition

Calories: 247kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 85mg | Potassium: 731mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5025IU | Vitamin C: 130mg | Calcium: 116mg | Iron: 2mg