Description

This vibrant Roasted Cauliflower Kale Salad features perfectly roasted cauliflower and butternut squash combined with fresh kale, arugula, and a tangy lemon tahini dressing. Topped with creamy goat cheese, crunchy pumpkin seeds, and ripe avocado cubes, this salad offers a delicious balance of textures and flavors that make for a wholesome and satisfying meal.

Ingredients

Scale

Vegetables and Greens

4-6 cups kale (finely chopped)
2 cups arugula
¼ cup cilantro (finely chopped)
½ head cauliflower (cut into ½ to 1-inch cubes)
1 lb butternut squash (peeled and cubed into ½ to 1-inch pieces)
1 large avocado (cut into cubes)

Spices and Seasonings

½ tsp curry powder
¼ tsp coriander
⅛ tsp paprika
½ tsp salt
Freshly ground black pepper (to taste)

Oils and Fats

2 tbsp extra virgin olive oil (for roasting cauliflower)
1 tbsp extra virgin olive oil (for roasting butternut squash)
2 tbsp olive oil (for dressing)

Dressing Ingredients

3 tbsp tahini
2 tbsp pure maple syrup
½ lemon (juice and zest)
1 tbsp apple cider vinegar (or rice vinegar)
1 clove garlic (crushed)
¼ tsp ginger (minced)
2-3 tbsp water (to thin out dressing)

Additional Toppings

2 oz goat cheese (crumbled)
¼ cup pumpkin seeds (roasted and salted)

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Instructions

Prepare Cauliflower and Butternut Squash: Preheat your oven and slice cauliflower and butternut squash into ½ to 1-inch cubes. Toss the cauliflower with 2 tablespoons of olive oil and curry spices (½ tsp curry powder, ¼ tsp coriander, ⅛ tsp paprika) in a large bowl until evenly coated. Spread the cauliflower on a baking sheet. In a separate bowl, toss the butternut squash with 1 tablespoon olive oil, ½ tsp salt, and black pepper to taste. Spread the squash on another baking sheet. Roast both vegetables in the oven for about 30 minutes or until tender and caramelized, allowing butternut squash to cook a little longer if needed.
Make the Dressing: Combine tahini, olive oil, pure maple syrup, lemon juice and zest, apple cider vinegar, crushed garlic, minced ginger, and 2 to 3 tablespoons of water in a high-speed blender or mini food processor. Blend for 20-30 seconds until the dressing is smooth and emulsified. Adjust water to reach your desired consistency.
Assemble the Salad: In a large bowl, add finely chopped kale, arugula, and cilantro. Pour the lemon tahini dressing over the greens and toss well to ensure all leaves are evenly coated. Layer the roasted cauliflower, roasted butternut squash, crumbled goat cheese, pumpkin seeds, and cubed avocado over the dressed greens. Serve immediately to enjoy the fresh textures and flavors at their best.

Notes

Roasted pumpkin seeds add great crunch, but you can substitute with toasted nuts like almonds or walnuts for variation.
For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
Adjust curry powder levels based on your spice preference; adding a pinch of cayenne can add heat.
This salad is best served fresh but can be stored in the refrigerator for up to one day; add avocado just before serving to prevent browning.
If you prefer a smoother dressing, blend longer or strain to remove pulp.