This winter roasted cauliflower salad is a hearty and filling salad you can eat for a light meal. Lightly crisped cauliflower, hearty grains, sweet maple syrup and pomegranate arils, and fresh spinach and herbs combine to make a delicious salad that is perfect for the winter months.
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Why I Love This Cauliflower Salad
- Light and Flavorful: It's a refreshing salad when you feel like eating light but want lots of flavor.
- Hearty and Filling: This cauliflower salad recipe is hearty, filling, and full of delicious textures.
- Veggie Forward: Naturally vegetarian and vegan, the perfect hearty salad for the new year and winter season.
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Cauliflower florets: Cauliflower florets make this recipe easy to make and prepare. You can also cut a large head of cauliflower into florets.
- Maple syrup: Maple syrup helps to balance the savory flavors in this roasted cauliflower salad. Honey can be substituted.
- Pomegranate arils: Chopped medjool dates, dried cranberries, or golden raisins also add a hint of sweetness to this winter cauliflower salad.
- Almonds: Chopped, toasted almonds add delicious crunch. Pistachios or toasted walnuts also add a delicious crunch and nutty flavor.
- Baby spinach: Spinach adds additional nutrition and fiber. Baby kale is a good substitute.
- Chicken broth: I cooked the whole grains in chicken broth. Use water if you don't have chicken broth.
- Fresh herbs: Fresh herbs like chopped parsley help to add an additional layer of fresh flavor.
- Grains: I used Trader Joe's Harvest Grain blend. Farro or wild rice works well as a substitute.
- Chickpeas: You can use store-bought crispy chickpeas or make your own! See the recipe card for instructions.
- Dijon mustard: Provides tangy flavor to the salad's vinaigrette. Tahini is another option to add to the vinaigrette.
- Extra-virgin olive oil: Use as a base to roast the cauliflower and to make the vinaigrette. Use avocado oil as a substitute.
- Apple cider vinegar: Adds acidity and balance to the vinaigrette. Lemon juice also works well.
- Salt and black pepper: Use to season the cauliflower before it gets roasted. Add in paprika and garlic powder for even more flavor.
See recipe card for quantities.
How to Make Roasted Cauliflower Salad
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1: Prepare the cauliflower
Combine the cauliflower florets with olive oil and seasonings in a large bowl.
Step 2: Roast the cauliflower
Prepare a large baking sheet with parchment paper. Arrange the cauliflower in one layer. Roast at 425 F for 35 minutes, flipping halfway.
Step 3: Cook Grains
While the cauliflower is roasting, cook the grains.
Step 4: Make the vinaigrette
Stir the vinaigrette ingredients in a glass jar and set aside.
Step 5: Wilt the spinach
Place the warm grains, roasted cauliflower, and spinach in a bowl with half of the dressing. Toss until the spinach wilts.
Step 6: Stir remaining salad ingredients
Stir in the remaining ingredients and serve.
Hint: If making homemade crispy chickpeas, allow them to dry fully before roasting them at 425 F for 35 minutes, shaking halfway.
Substitutions
- Gluten-free - choose a gluten-free grain like quinoa (that's what we love in our spinach quinoa salad!)
- Butternut squash - add chopped butternut squash in place of cauliflower to make a delicious butternut squash winter salad.
- Broccoli - try broccoli in place of cauliflower. I love steamed broccoli, but broccoli in this winter salad would be a delicious substitution.
Variations
Try one of these variations to make this winter roasted cauliflower salad the way you like it.
- Cheese - crumbled feta cheese or goat cheese, add a delicious flavor to this roasted cauliflower salad.
- High-protein - stir in cooked leftover chicken, rotisserie chicken, or your favorite protein for a week's worth of healthy lunch meal prep.
- Onion and garlic - sautee one small onion, two garlic cloves, or a small shallot for a stronger onion or garlic flavor.
Storage
Store the leftover salad in an airtight container for 2-3 days. Freezing is not recommended.
Top Tip
Use cauliflower florets and pre-packaged pomegranate arils to make this an easy recipe!
Recipe FAQs
Yes. This winter cauliflower salad can be made 2-3 days in advance. Reserve the vinaigrette to add an hour or so before serving.
Make sure the cauliflower is very dry before roasting. Also, do not overcrowd the baking sheet when roasting.
Adding in your favorite protein (I recommend grilled chicken, air fried shrimp, or air fryer salmon) makes this a high-protein recipe.
Other Healthy Salad Recipes to Try
Looking for other recipes like this? Try these:
Other Healthy Recipes with Cauliflower
These are my favorite dishes made with cauliflower:
Winter Roasted Cauliflower Salad with Spinach
Equipment
- baking sheet large
Ingredients
Cauliflower Salad Ingredients
- 32 oz. cauliflower florets family-sized
- 2 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 cups grains (farro, Harvest grain blend) cooked
- 2 cups baby spinach
- ⅓ cup pomegranate arils
- 10 oz. crispy chickpeas
- ¼ cup almonds toasted if desired
- ¼ cup fresh parsley chopped
Maple Dijon Vinaigrette
- 3 oz olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1.5 oz apple cider vinegar
- 1.5 tablespoon maple syrup
- 1.5 tablespoon Dijon mustard
Instructions
- Combine the cauliflower florets with olive oil, maple syrup, and seasonings in a large bowl.32 oz. cauliflower florets, 2 tablespoon olive oil, 1 tablespoon maple syrup, 1 teaspoon paprika, 1 teaspoon garlic powder
- Prepare a large baking sheet with parchment paper. Arrange the cauliflower in one layer. Roast at 425 F for 35 minutes, flipping halfway.
- While the cauliflower is roasting, cook the grains.2 cups grains (farro, Harvest grain blend)
- Stir the vinaigrette ingredients in a glass jar and set aside.3 oz olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, 1.5 tablespoon maple syrup, 1.5 tablespoon Dijon mustard, 1.5 oz apple cider vinegar
- Place the warm grains, roasted cauliflower, and spinach in a bowl with half of the dressing. Toss until the spinach wilts.2 cups baby spinach
- Stir in the remaining ingredients and serve at room temperature or cold.⅓ cup pomegranate arils, 10 oz. crispy chickpeas, ¼ cup almonds, ¼ cup fresh parsley
Crispy Chickpeas
- Rinse and dry the chickpeas very well. Combine with 1 tablespoon olive oil and season with salt and pepper.10 oz. crispy chickpeas
- Roast at 425 F for at least 35 minutes, shaking the pan halfway.
Notes
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