This Roasted Cauliflower Salad with Quinoa and Kale is one of my husband’s favorite salad recipes! It’s such a great mixture of textures and flavors and packs a nutritional punch! Despite the fact that it’s a vegan salad, the kale and quinoa provide enough protein to make this a filling option for lunch or a light dinner.
WATCH MY ROASTED CAULIFLOWER SALAD DEMO BELOW!You may also enjoy the two other salad recipes featured in this video such as my Southwestern Chicken Salad and my Roasted Beet Salad with Goat Cheese and Hazelnuts.
How To Make Roasted Cauliflower?
There are two great ways to roast cauliflower. The traditional way is in the oven at 450F for 15 minutes. But I find an even easier way is in my air fryer! You can check out my Air Fryer Cauliflower Recipe to see how.
Before roasting the cauliflower, toss it will olive oil and then season it with Garam Masala spice which will give it a wonderful warming flavor that pairs beautifully with roasted vegetables.
I always keep a jar of Garam Masala on hand because you can make so many great things with it! Such as my Roasted Root Vegetable Pot Pie or my Healthy Chicken Salad Recipe. So if you don’t currently own a jar of it, rest assured there are other things you can make with it!
STEP#1: Prep the Kale
I use a base of kale for this recipe for some added protein. You can use any variety of kale you like. However, kale can be a bit tough, so it’s best to “massage” it first with olive oil and lemon juice before adding the other ingredients.
STEP#2: Add the Cooked Quinoa
At the start of the week, I cook up a cup or two of quinoa to add to various salad combinations. It makes putting a salad together so easy and is a quick substitute for other proteins like chicken or shrimp, that take more time to prepare.
Place a scoop of Quinoa on top of the kale. I usually add 1/2 cup or so.
STEP#3: Add the Cooked Cauliflower
Then you can add the cooked cauliflower. I like to batch cook the cauliflower for the week so that way it is chilled when I go to use it, but even slightly warm would still be good too!
STEP: #4: Add Some Additional Textures
I think a great tasting salad is all about the textures! For this salad, I like to add a little freshness in the form of pomegranate seeds. If you don’t have pomegranate seeds on hand you could also use sliced red grapes or blueberries.
And then for a little chewy texture, I love to use green raisins, they are similar to golden raisins which you could also use, the green ones are just a bit chewier and bigger. You typically find them in the bulk bins of health food stores or Whole Foods. Their sweetness is a great match against the garam masala spice.
MORE GREAT SALAD RECIPES!
- Shrimp Salad with Avocado and Mango
- Easy Chicken Ceasar Salad
- Creamy Dill and Cucumber Salad
- Healthy Chicken Salad Recipe
If You Enjoyed this Roasted Cauliflower Salad Recipe
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- 3 cups (450 g) cauliflower florets
- 1 tbsp (15 ml) olive oil
- ½ tsp (2.5 ml) garam masala spice
- 2 tbsp (30 ml) golden raisins or green raisins
- 2 tbsp (30 ml) pine nuts
- 2 tbsp (30 ml)pomegranate seeds
- 1 cup (240 ml) kale
- 1 cup (240 ml) quinoa
- 1 tsp (5 ml) fresh lemon juice
- 1 tsp (5 ml) olive oil
Preheat oven to 450F (230C)
Toss cauliflower with olive and garam masala. Transfer to a baking sheet and roast for 15 mins. Turning occasionally until golden brown. Last 5 mins, add pine nuts to toast with the cauliflower.
Allow to cool and set aside.
Add kale to salad container, drizzle with lemon juice and olive oil. Top with cooked quinoa.
Add cauliflower, raisins and pomegranate seeds.
You can also roast the cauliflower in an air fryer at 400F for 10 minutes!
Nutrition Information:Yield: 3 Serving Size: 3
Amount Per Serving: Calories: 327Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 57mgCarbohydrates: 38gFiber: 3gSugar: 26gProtein: 5g