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Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

This Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette is a delightful blend of flavors and textures, perfect for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 350 kcal

Equipment

  • Baking Sheet
  • salad bowl
  • Measuring Cup
  • jar or whisk for vinaigrette

Ingredients
  

Roasted Cauliflower and Chickpeas

  • 1 large head cauliflower, cut into florets
  • 1 can (14 oz) chickpeas, drained
  • ¼ cup extra virgin olive oil
  • 1 tablespoon chipotle chili powder
  • 2 teaspoons smoked paprika
  • 2 cloves garlic, minced or grated
  • ½ teaspoon crushed red pepper flakes
  • kosher salt and black pepper to taste
  • 6 cups mixed greens
  • 2 Persian cucumbers sliced
  • ¼ cup fresh herbs, such as parsley, basil, or dill, roughly chopped
  • 2 tablespoons fresh chopped chives
  • 4 ounces feta cheese, crumbled
  • 1-2 avocados, sliced

Creamy Honey Mustard Vinaigrette

  • ¼ cup extra virgin olive oil
  • 1 juice of lemon
  • 3 tablespoons honey
  • 2 tablespoons dijon mustard
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • kosher salt to taste

Instructions
 

Roasted Cauliflower

  • Preheat oven to 425 degrees F.
  • 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.
  • Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 50mgCalcium: 250mgIron: 3mg
Keyword Creamy Honey Mustard Vinaigrette, easy recipe, gluten-free salad, healthy salad, Roasted Cauliflower Salad, vegetarian recipe
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