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Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette. Cauliflower and chickpeas, roasted with olive oil, smoky chipotle, paprika, and garlic until lightly charred, crisp, and delicious. All tossed together with a simple honey mustard vinaigrette, springtime salad greens, cucumbers, fresh herbs, feta cheese, and avocado for a salad that’s plentiful, healthy, and filling. Enjoy this salad for dinner and save the leftovers for lunch the next day. The perfect salad for all the summer days ahead.
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With the longer days, warmer weather, and springtime produce now in stores, I am really embracing the “hearty” salads right now. And when it comes to salads, I really like them big, plentiful, and robust. No wimpy bowls of lettuce, you know?
Enter this roasted cauliflower salad. With a mix of roasted and fresh ingredients, it’s the perfect salad for summer. It’s also great for meal prep, and most importantly, it’s satisfying and delicious
Just like you guys, my life is go, go, go. And as I’ve said before, I am always in need of quick and easy recipes. Over the last year I’ve slowly learned one very simple trick that’s a true game-changer when it comes to getting healthy recipes on the table every day of the week…
Use your oven and let it do all the work for you!
Honestly, if there’s one tip I have to give, it’s to invest in an amazing oven and USE IT! My KitchenAid 6-Burner Dual Fuel Freestanding Range, Commercial Style (with a gas cooktop and electric oven) are put to use pretty much every single day. Whether I’m baking my favorite cake, roasting vegetables, oven frying chicken, or making a cheesy pizza, my dual fuel KitchenAid range is almost always in use. It’s honestly one of the most reliable kitchen appliances I’ve ever owned.
For this spring cauliflower salad, I roasted both the cauliflower and the chickpeas together on ONE sheet pan. I can trust my electric oven to evenly roast the cauliflower, and crisp up the chickpeas, so I crank the oven up to a super high temperature.
You’ll also need plenty of spring greens, cucumbers, your favorite herbs, avocado, and some good feta cheese. I wanted to keep the salad base simple, since the cauliflower and chickpeas are pretty filling and bulk the salad up with healthy fiber and protein.
For the vinaigrette, I went with something a little different. I made a creamy honey mustard vinaigrette using tahini, honey, mustard, and apple cider vinegar. This makes for an extra creamy, sweet, and tangy vinaigrette.
I love tossing ingredients onto a sheet pan and creating a meal out of it. Using just one sheet pan for an entire meal eliminates extra dishes, freeing up time for you to relax before dinner.
For me, this probably means baking up a batch of my favorite cookies, or mixing up a new cocktail. But you can pick your own guilty pleasure. Have some YOU time while your trusty oven cooks dinner for you. See, how could you not love appliances that take care of all the hard work for you?
Something that people don’t know a lot about, but is one of my favorite tools in the kitchen is the 6-Burner Dual Fuel Freestanding Range’s conversion system. The built-in conversion system takes all the guesswork out of convection cooking, always ensuring exceptional results. The convection settings provide even baking results on all racks, even browning and faster roasting times for meats, which decreases the cooking times needed to get delicious results similar to outdoor grilling. So cool, right?
I really love that this range is dual fuel. It’s truly the best of both worlds. Precise control and flexibility with a gas cooking surface, combined with the reliability of an electric oven. This was one of the main reasons I decided to go with this range, and I could not be happier.
So use your oven…starting with this healthy spring salad!
If you make this roasted cauliflower salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:
Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette.
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 can (14 ounce) chickpeas, drained
- 1/4 cup extra virgin olive oil
- 1 tablespoon chipotle chili powder
- 2 teaspoons smoked paprika
- 2 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 6 cups mixed greens
- 2 Persian cucumbers, sliced
- 1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped
- 2 tablespoons fresh chopped chives
- 4 ounces feta cheese, crumbled
- 1-2 avocados, sliced
Creamy Honey Mustard Vinaigrette
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 3 tablespoons honey
- 2 tablespoons dijon mustard
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- kosher salt
Instructions
- 1. Preheat oven to 425 degrees F.2. 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.3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.4. 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.5. 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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Have recommended this salad to multiple friends. Everyone makes it and brings to parties and then ends up passing the recipe along to more people. This salad was actually recommended to me by a friend and is the first recipe I ever made by Halfbaked Harvest. Thank god for that recommendation!
Hey Anna,
I so appreciate you giving the recipe a try, I am thrilled it was enjoyed! xTieghan
So tasty! Next time I’ll double the dressing so I have some extra on hand for other salads
Hey Candice,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
This salad is a go to for my family. SO SO SO delicious!
Hey Amanda,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
So good! We love it. Very tasty. Happy family again. Thanks to you! ?❤️
Hey Sarah,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
I absolutely adore this it’s so tasty, and everyone I have made it for has ask for the recipe, I think it has a lot of it is to do with the dressing, I now use the tahini dressing on quite a few more of my salads. ?
Hey Jennifer,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan
So tasty!
Thanks so much Tonia! xTieghan
First, I am so happy that companies are sponsoring such a hardworking, talented, kind young woman that is sharing her talents with the world. Secondly, this recipe is so fricken good, I love the roasted cauliflower & chickpeas, what a great touch! We added chicken to ours and tone down the spices because it’s a little to “sexy” (in Thailand sexy means spicy’) for me. Again thank you for all the wonderful recipes.
Hey Alyssa,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
This salad is freaking phenomenal!! It is restaurant quality, absolutely delicious. My only modification was to use garlic powder (1/2 tsp) instead of fresh garlic, because I was afraid it would burn. I can’t wait for leftovers tomorrow!
Hey Jennifer,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
I haven’t even put this whole thing together yet, but I’m already ready for 5 stars. Cauliflower and chickpeas are roasted and so smoky spicy delish. I roasted mine a lot longer, because I love them all crispy. I cooled them down, and wrapped up separately so I can pop back in oven when I’m ready to make the salad tomorrow. I also just finished making the vinaigrette, and THAT is super delish. It actually tastes a lot like a bottled honey mustard, which is a good thing because it’s very smooth in flavor, but thinned out like a vinaigrette. I’m glad I made these ahead of time, so now I can just throw together the salad much quicker for lunches. Thank you, hope you’re doing well!
Hey Lauren,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
This salad is AMAZING! ? I love the dressing as well. I’ve been roasting cauliflower and chick peas like this and putting it on everything now haha. Thanks for all the delicious and creative recipes.
Hey Sarah,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan
Hi Tieghan – This salad looks scrumptious, can’t wait to try it! Wondering if you have a preferred brand of tahini that you use? Wishing you & your family a healthy, hopeful & happy new year! 🙂
Hey Mercie,
I like to order my tahini from Thrive Market. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
AMAZING. My husband and I loved this recipe! We served it alongside warm naan. Definitely writing it down for later!
I forgot to get tahini at the store for the dressing and subbed it with peanut butter. While I’m eager to try it again as intended, it was a suitable substitute.
Hey Kathryn,
I am thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Holy cow…..This was a WINNER! Spicy, savory, sweet, tart – hits all the buttons!!! I especially loved the addition of fresh herbs. Luckily, in Florida, we can grow them year round, so I went out a clipped some basil, parsley and chives and tosssed them into the salad.
The herbs provided a nice fresh bite which complemented the spices on the veggies, and added nicely to the lemon/tahini dressing.
Good one!!!!
Hey Janis,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Amazing salad ! Wow! Big hit! The dressing was incredible!
I’m very glad I came across your recipe for the holidays!
Cheryl Fraser
Halifax Nova Scotia
Hey Cheryl,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Looks awesome!
Thank you Renee! xTieghan