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Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette. Cauliflower and chickpeas, roasted with olive oil, smoky chipotle, paprika, and garlic until lightly charred, crisp, and delicious. All tossed together with a simple honey mustard vinaigrette, springtime salad greens, cucumbers, fresh herbs, feta cheese, and avocado for a salad that’s plentiful, healthy, and filling. Enjoy this salad for dinner and save the leftovers for lunch the next day. The perfect salad for all the summer days ahead.
This post is in partnership with KitchenAid.
With the longer days, warmer weather, and springtime produce now in stores, I am really embracing the “hearty” salads right now. And when it comes to salads, I really like them big, plentiful, and robust. No wimpy bowls of lettuce, you know?
Enter this roasted cauliflower salad. With a mix of roasted and fresh ingredients, it’s the perfect salad for summer. It’s also great for meal prep, and most importantly, it’s satisfying and delicious
Just like you guys, my life is go, go, go. And as I’ve said before, I am always in need of quick and easy recipes. Over the last year I’ve slowly learned one very simple trick that’s a true game-changer when it comes to getting healthy recipes on the table every day of the week…
Use your oven and let it do all the work for you!
Honestly, if there’s one tip I have to give, it’s to invest in an amazing oven and USE IT! My KitchenAid 6-Burner Dual Fuel Freestanding Range, Commercial Style (with a gas cooktop and electric oven) are put to use pretty much every single day. Whether I’m baking my favorite cake, roasting vegetables, oven frying chicken, or making a cheesy pizza, my dual fuel KitchenAid range is almost always in use. It’s honestly one of the most reliable kitchen appliances I’ve ever owned.
For this spring cauliflower salad, I roasted both the cauliflower and the chickpeas together on ONE sheet pan. I can trust my electric oven to evenly roast the cauliflower, and crisp up the chickpeas, so I crank the oven up to a super high temperature.
You’ll also need plenty of spring greens, cucumbers, your favorite herbs, avocado, and some good feta cheese. I wanted to keep the salad base simple, since the cauliflower and chickpeas are pretty filling and bulk the salad up with healthy fiber and protein.
For the vinaigrette, I went with something a little different. I made a creamy honey mustard vinaigrette using tahini, honey, mustard, and apple cider vinegar. This makes for an extra creamy, sweet, and tangy vinaigrette.
I love tossing ingredients onto a sheet pan and creating a meal out of it. Using just one sheet pan for an entire meal eliminates extra dishes, freeing up time for you to relax before dinner.
For me, this probably means baking up a batch of my favorite cookies, or mixing up a new cocktail. But you can pick your own guilty pleasure. Have some YOU time while your trusty oven cooks dinner for you. See, how could you not love appliances that take care of all the hard work for you?
Something that people don’t know a lot about, but is one of my favorite tools in the kitchen is the 6-Burner Dual Fuel Freestanding Range’s conversion system. The built-in conversion system takes all the guesswork out of convection cooking, always ensuring exceptional results. The convection settings provide even baking results on all racks, even browning and faster roasting times for meats, which decreases the cooking times needed to get delicious results similar to outdoor grilling. So cool, right?
I really love that this range is dual fuel. It’s truly the best of both worlds. Precise control and flexibility with a gas cooking surface, combined with the reliability of an electric oven. This was one of the main reasons I decided to go with this range, and I could not be happier.
So use your oven…starting with this healthy spring salad!
If you make this roasted cauliflower salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:
Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette.
Servings: 6
Calories Per Serving: 648 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 can (14 ounce) chickpeas, drained
- 1/4 cup extra virgin olive oil
- 1 tablespoon chipotle chili powder
- 2 teaspoons smoked paprika
- 2 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 6 cups mixed greens
- 2 Persian cucumbers, sliced
- 1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped
- 2 tablespoons fresh chopped chives
- 4 ounces feta cheese, crumbled
- 1-2 avocados, sliced
Creamy Honey Mustard Vinaigrette
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 3 tablespoons honey
- 2 tablespoons dijon mustard
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- kosher salt
Instructions
- 1. Preheat oven to 425 degrees F.2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.
This post was originally published on June 15, 2019
Great recipe! How long does the vinaigrette last? Mine got a little thicker after a couple of days in the fridge. I love all your recipes, this is like the 4th one I make. Keep them coming! (I saw some comments about your advertising… I didn’t even noticed it…and by the way I dont mind them. I’m glad they are supporting you! You are a great chef and story teller and I am sure your bill dont get paid by themselves…if they do pass me the secret!)
Hey Gilda,
Thanks so much for your kind message:) I would say about a week in the fridge. This thickness comes from the olive oil solidifying, just remove from the fridge before using and it will melt. Thanks for trying the recipe! xTieghan
This is scrumptious! A friend shared the recipe with me and I’m so glad she did; my new summer staple!
Thank you so much Kristen! I am glad she shared as well! xTieghan
Im not a big salad fan but I LOVE this salad because of all of the yummy stuff on top
Haha thank you so much Meg! xTieghan
I think this is one of my favorite recipes of yours, and I’ve made MANY. I used parsley and dill from my garden as the herbs, and I used arugula for the greens. I happened to have a bit of smoked chicken breast leftover that needed to get eaten, so I chopped it up cold and added it in, although I know the salad would have been phenomenal without it. I’m already plotting when I can make this again. Excellent, excellent recipe!
Thank you so much! That is really great to hear! xTieghan
delicious:) really loved everything especially the homemade dressing…thanks!
Thank you Kathleen! xTieghan
This was fabulous. Great combination of flavors and textures, and works well with some of the produce that’s readily available to me right now. We are actually going to do it again tonight with the leftover dressing and put grilled shrimp on top! Yum yum!!
Thank you so much Meaghan! That is really great to hear! xTieghan
So good!! The chickpeas and the dressing were the stars for me. I’m a big sweetgreen salad fan and this felt like a salad i would buy. Think I’m gonna pair it with salmon next round since it’s so good. Ordered your book bc every recipe is amazing & easy. Thank you for helping me find joy in learning how to cook!
Aw I am really glad you enjoyed this and I hope you continue to enjoy my site and books! Thank you so much Yasmin! xTieghan
Made this three times! So so yummy. One of my new favorite spring/summer recipes!
Thank you so much Gillian! xTieghan
There is something about this bowl/salad that is light yet it has a comfort-food-feel to it. My veggies took a lot longer to cook than recommended but the extra time was so worth it. I omitted the pepper flakes and found that there was enough heat. Absolutely delicious. This is going to be in my regular rotation.
Amazing! I am really glad this turned out so well for you, Lori! Thank you! xTieghan
So good, I used grilled halloumi as didn’t have feta and was delicious this one is a keeper for sure
That is so great to hear! Thank you for trying this one, Sue! xTieghan
Thank you so much , it was amazing . Simple, healthy and balanced meal. My family enjoyed it a lot
Thank you so much Radmila! That is really great to hear! xTieghan
this is my absolute favorite salad. i have made it 4 times now! i love a good honey mustard dressing too!
Thank you so much Kira!! xTieghan
Well done.. this is now a family favourite. We are introducing meat free nights into our teens diet, and this recipe hits the spot, the dressing is now in the fridge for lunches.
Great blog .. lovely pics.. but most of all beautiful tasty food.. Many thanks k
Thank you so much Kylie! I am so glad you liked this salad! xTieghan
The roasted vegetables and creamy dressing make this a hearty yummy entree salad. So good with avocado on top!
Thank you so much Jeana! xTieghan
Hi! Is the tahini absolutely necessary? It’s like $9 and I just can’t splurge that much for one ingredient that I don’t know if I’ll use again.
Hi Chelsie! I would recommend using a cashew cream or almond butter. Either will be delicious. Alternately you can omit the tahini all together, but the vinaigrette will be less creamy. Please let me know if you have any questions! xTieghan