This Healthy Roasted Cauliflower Green Salad is a vibrant, nutrient-packed dish perfect for any meal. Featuring roasted cauliflower, broccolini, kale, sweet corn, avocado, and a homemade green goddess dressing, it’s a satisfying combination of fresh, roasted, and creamy elements. Whether served as a side or main course, this salad is both wholesome and delicious!
Why You’ll Love This Recipe
- Packed with wholesome, nutrient-rich ingredients.
- Combines roasted veggies with fresh greens for the perfect balance.
- Customizable for different diets and preferences.
- Naturally vegetarian and can easily be made vegan.
- Great as a light main course or a side dish for any meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Salad:
- 1 head organic cauliflower, cut into florets
- 1 bunch broccolini, trimmed
- 2 bunches kale, stems removed and leaves chopped
- 2 cups sweet corn kernels (white or yellow)
- 1 Haas avocado, pitted and sliced
- 1 cucumber, thinly sliced
- 2 jalapeños, sliced (optional, for spice)
Seasonings for Roasting:
- 4 tablespoons extra virgin olive oil
- 1 tablespoon blackened seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
For the Dressing:
- Homemade green goddess dressing (store-bought works as a substitute)
- 1 tablespoon pure maple syrup (optional, for sweetness)
Directions
Step 1: Roast the Vegetables
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Veggies: Toss the cauliflower florets and broccolini in a large bowl with olive oil, blackened seasoning, smoked paprika, sea salt, and black pepper.
- Roast: Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway through, until golden and tender.
Step 2: Prepare the Kale
- Massage the Kale: In a large mixing bowl, drizzle 1–2 teaspoons of olive oil over the chopped kale. Massage the leaves with your hands for 2–3 minutes until softened.
Step 3: Assemble the Salad
- Layer the Ingredients: In a large salad bowl, combine the massaged kale, roasted cauliflower, roasted broccolini, sweet corn kernels, sliced cucumber, avocado, and jalapeños (if using).
Step 4: Add the Dressing
- Prepare the Dressing: If making a homemade green goddess dressing, whisk together your ingredients. Add maple syrup for a touch of sweetness if desired.
- Drizzle and Toss: Drizzle the dressing over the salad and toss to combine.
Step 5: Serve
- Serve Immediately: Plate the salad and serve fresh.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
- Vegan Option: Ensure the green goddess dressing is vegan or substitute with a tahini-based dressing.
- Grain Add-In: Include quinoa, farro, or brown rice for added texture and nutrients.
- Spicy Twist: Increase the spice by adding cayenne or chili flakes to the roasted vegetables.
- Cheesy Upgrade: Sprinkle with crumbled feta or Parmesan for extra flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Enjoy cold or reheat the roasted vegetables separately in the oven or microwave.
- Dressing: Keep dressing stored separately to maintain the salad’s freshness.
FAQs
1. Can I use frozen cauliflower?
Yes, thaw the cauliflower before roasting to ensure even cooking.
2. Can I substitute broccolini?
Absolutely! Use regular broccoli or asparagus as a replacement.
3. How do I keep the avocado from browning?
Toss the avocado slices in a little lemon or lime juice before adding to the salad.
4. Can I make this salad ahead of time?
Yes, roast the vegetables and prepare the kale ahead of time. Assemble and add dressing just before serving.
5. Is this salad gluten-free?
Yes, this recipe is naturally gluten-free.
6. Can I use a different dressing?
Yes, lemon vinaigrette, tahini dressing, or ranch dressing are great alternatives.
7. How do I massage kale?
Rub the kale leaves with a small amount of olive oil and salt until they soften and darken in color.
8. Can I add nuts or seeds?
Absolutely! Toasted almonds, sunflower seeds, or pumpkin seeds add great crunch.
9. What’s the best type of corn to use?
Fresh corn is ideal, but canned or frozen corn works perfectly when roasted or thawed.
10. Can I skip the jalapeños?
Yes, skip or replace them with bell peppers for a milder option.
Conclusion
This Healthy Roasted Cauliflower Green Salad is a perfect balance of roasted and fresh flavors. With its creamy avocado, crunchy veggies, and a flavorful dressing, it’s a wholesome and satisfying dish that can be enjoyed as a side or a light main course. Try it today for a burst of flavor and nutrition!
Print
Healthy Roasted Cauliflower Green Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Packed with roasted cauliflower, broccolini, kale, sweet corn, and creamy avocado, this Healthy Roasted Cauliflower Green Salad is a flavor-packed vegetarian dish. Drizzled with a homemade green goddess dressing, this wholesome salad is perfect as a light meal or side dish.
Ingredients
Produce:
- 1 head organic cauliflower (cut into florets)
- 1 bunch broccolini (trimmed)
- 2 bunches organic kale (stems removed, leaves chopped)
- 2 cups sweet corn (white or yellow kernels, fresh or frozen)
- 1 cucumber (sliced)
- 1 Haas avocado (pitted and sliced)
- 2 jalapeños (sliced)
Condiments:
- 1/2 cup homemade green goddess dressing (or store-bought)
- 1 tbsp pure maple syrup
Baking & Spices:
- 1 tbsp blackened seasoning
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp black pepper
Oils & Vinegars:
- 4 tbsp extra virgin olive oil
Instructions
Roast the Vegetables:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season the Cauliflower and Broccolini:
- Toss the cauliflower florets and broccolini with 3 tbsp olive oil, blackened seasoning, smoked paprika, sea salt, and black pepper. Spread them evenly on the baking sheet.
- Roast:
- Roast in the oven for 20–25 minutes, tossing halfway through, until tender and lightly browned.
Prepare the Salad Base:
- Massage the Kale:
- In a large bowl, drizzle the chopped kale with 1 tbsp olive oil and a pinch of salt. Massage the kale for 1–2 minutes to soften it and reduce bitterness.
- Add Fresh Ingredients:
- Add the sweet corn, cucumber, avocado slices, and jalapeños to the kale.
Assemble the Salad:
- Combine Ingredients:
- Add the roasted cauliflower and broccolini to the salad. Drizzle with the green goddess dressing and toss gently to coat everything evenly.
Serve:
- Plate and Garnish:
- Divide the salad among bowls or plates. Drizzle with maple syrup for a touch of sweetness and serve immediately.
Notes
- For added crunch, top with roasted pumpkin seeds or sunflower seeds.
- Swap green goddess dressing with lemon-tahini dressing for a different flavor.
- Leftovers can be stored in the fridge for up to 2 days, but add avocado just before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Vegetarian
