Go Back
Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette | halfbakedharvest.com #healthyrecipes #salad #cauliflower
Print Recipe
4.25 from 620 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Calories: 390kcal

Ingredients

Creamy Honey Mustard Vinaigrette

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

Calories: 390kcal