Description
This Roasted Cauliflower Green Goddess Salad is a wholesome, vibrant dish that combines the crispy richness of roasted cauliflower with the creamy and herbaceous green goddess dressing. With a mix of fresh greens and veggies, this salad is packed with flavor, texture, and nutrition. It’s perfect as a light meal, side dish, or for meal prep!
Ingredients
Scale
For the Salad:
- 1 medium head cauliflower, cut into florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 cups mixed greens (spinach, arugula, or your choice)
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon pumpkin seeds (optional)
- 1 tablespoon fresh parsley or cilantro, chopped (optional)
For the Green Goddess Dressing:
- 1/2 cup plain Greek yogurt (or vegan yogurt for dairy-free)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh parsley
- 2 tablespoons fresh chives
- 1 tablespoon fresh tarragon (optional)
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1–2 tablespoons water (to thin the dressing, if needed)
Instructions
- Roast the Cauliflower:
Preheat your oven to 400°F (200°C). Place the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly and spread out the florets in a single layer. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy. - Make the Green Goddess Dressing:
In a blender or food processor, combine the Greek yogurt, olive oil, lemon juice, apple cider vinegar, parsley, chives, tarragon (if using), garlic, Dijon mustard, salt, and pepper. Blend until smooth and creamy. Add 1-2 tablespoons of water if needed to reach a pourable consistency. - Prepare the Salad:
While the cauliflower is roasting, prepare the salad base. In a large bowl, combine the mixed greens, red onion, cucumber, and cherry tomatoes. - Assemble the Salad:
Once the cauliflower is roasted and slightly cooled, add it to the salad bowl with the greens and veggies. Drizzle with the green goddess dressing and toss gently to combine. - Garnish and Serve:
Garnish with pumpkin seeds and chopped parsley or cilantro if desired. Serve immediately as a main dish or side, or refrigerate for up to 2 days (dress the salad just before serving to prevent sogginess).
Notes
- For extra protein, you can add grilled chicken, tofu, or chickpeas.
- If you prefer a dairy-free option, swap the Greek yogurt for a plant-based yogurt and ensure the mustard is also dairy-free.
- This salad is best enjoyed fresh, but the roasted cauliflower can be stored in the fridge for 3-4 days for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad, Dessert, Side Dish
- Method: Roasting
- Cuisine: editerranean-inspired
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups salad)
- Calories: 300
- Sugar: 6g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g7
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg