Description
A vibrant and nutritious Roasted Cauliflower Green Goddess Salad featuring golden roasted cauliflower florets tossed with fresh greens, creamy avocado, and a zesty herb-packed Green Goddess dressing. This salad combines roasted and fresh textures with a punch of flavor, perfect for a light lunch or a hearty side dish.
Ingredients
Scale
Salad Ingredients
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh spinach leaves
- 1 cup mixed greens (such as arugula and baby kale)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 ripe avocado, cubed
- 1/4 cup pumpkin seeds, toasted
Green Goddess Dressing
- 1/2 cup Greek yogurt
- 1/2 cup fresh herbs (such as parsley, basil, and cilantro)
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 anchovy fillets (optional)
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
- Prepare the cauliflower: In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated, ensuring each piece is seasoned.
- Roast the cauliflower: Spread the cauliflower in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the florets are golden brown and tender.
- Make the Green Goddess dressing: While the cauliflower roasts, combine Greek yogurt, fresh herbs, lemon juice, minced garlic, and anchovy fillets (if using) in a blender or food processor. Blend until smooth.
- Emulsify the dressing: With the blender running, slowly stream in the olive oil to create a creamy, emulsified dressing. Season with salt and pepper to taste. Set aside.
- Assemble the salad base: In a large salad bowl, combine the spinach leaves, mixed greens, cherry tomatoes, red onion, and cubed avocado.
- Add roasted cauliflower: Add the roasted cauliflower florets to the salad bowl, integrating the warm roasted flavors with the fresh vegetables.
- Dress the salad: Drizzle the Green Goddess dressing over the salad ingredients, ensuring even coating.
- Toss and serve: Gently toss the salad to combine all ingredients and dressings well. Sprinkle the toasted pumpkin seeds on top for crunch and serve immediately.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based yogurt and omit anchovies.
- To add protein, consider adding grilled chicken or chickpeas.
- You can prepare the dressing a day ahead to enhance flavor.
- If pumpkin seeds aren’t available, toasted sunflower seeds or chopped nuts work well as a crunchy topping.
- Serve the salad promptly after assembling to maintain the crisp textures.
