Recipe Overview
Why you’ll love it: Bursting with flavor, roasted cauliflower salad with sweet potato, arugula, and pomegranate is a feast for the eyes and taste buds. This roasted cauliflower salad is so satisfying and can easily be served as an entrée.
How long it takes: just under an hour
Equipment you’ll need: large sheet pan, oven, large bowl
Servings: 8
Tender roasted cauliflower, little bites of caramelized sweet potatoes, and oniony shallots, combined with peppery arugula leaves and dressed in a smashing vinaigrette — what a powerful salad! Crunchy sweet red pomegranate arils add a nice burst of flavor and texture. This salad is beautiful and so, so tasty!
Wow, get me a fork, I want this roasted vegetable salad right now. I wish I could dive into the photo and eat it, it’s that good. I know what I’ll be making for dinner tonight. Maple glazed salmon would go perfectly with it. Hmmm, or maybe breaded pork chops.
Colorful Roasted Cauliflower Salad
Full of flavor. One of the reasons this salad is so flavorful? The vegetables are roasted. Roasted vegetables are simply the best. All the goodness gets concentrated and caramelized because of the high heat. Combine a few in a fantastic tasting salad and you’ve got yourself a winner. One of my absolute favorite salads (besides this one) is this warm kale salad with roasted root vegetables: golden beets, turnips, carrots, and parsnips. So good!
Healthy eating. You get four great veggies in this salad: cauliflower, sweet potatoes, shallots, and arugula. They’re all packed with nutrients, minerals, and good-for-you antioxidants. Pomegranates are one of the healthiest fruits you can eat. All that goodness and less than 250 calories per serving!
Easy to make. Simply roast cauliflower florets, diced sweet potatoes, and shallots all together on one sheet pan until they’re tender and browned. Whisk together the easy vinaigrette in a big bowl. Add the roasted vegetables and arugula, and stir gently until combined.Garnish with the pomegranate seeds and grab a fork.
Ingredient Notes
- Cauliflower: You’ll need a small head or part of a large head of cauliflower. Look for a nice white one, free of brown or soft spots. Trim off the outer leaves and cut the cauliflower into bite-sized florets.
- Sweet potatoes: The sweet potatoes should be scrubbed if you don’t peel them, or peeled. Cut them into small evenly-sized cubes.
- Shallots: I love the flavor of shallots but you can easily substitute red onion or sweet onion, if you prefer.
- Baby Arugula: The peppery bite of arugula seems to work really well in this salad. If you prefer, baby kale or spinach can be subbed in.
- Pomegranate seeds/arils: You can buy the fresh arils already removed from the pomegranate or you can do it yourself (learn how to cut a pomegranate). They are crunchy and tart and really add a lot of fun to this salad.
- Olive oil: The base of the vinaigrette is olive oil. I like to use extra virgin olive oil because it’s so flavorful.
- Champagne vinegar: If you don’t happen to have champagne vinegar, white wine vinegar will work perfectly fine.
- Pomegranate molasses: I love the flavor of this sweet molasses and of course, it goes really well with the pomegranate seeds, but maple syrup, balsamic glaze, or honey will do the job just fine.
- Dijon mustard: Mustard helps emulsify the dressing. Oil and vinegar tend to separate so a bit of mustard works well to bind them together. I use a smooth Dijon (not grainy) so it isn’t visible in the salad.
Recipe Variations
- Try different roasted vegetables. Roasted radishes, roasted turnips, air fryer Brussels sprouts, or air fryer beets can be substituted for some or all of the cauliflower.
- Make it a main course salad. Add cheese (goat cheese, feta, or blue cheese are good). Grilled chicken, sautéed shrimp, or air fryer salmon could be added. Nuts or seeds add protein, too. Toast them first for added flavor and crispness.
- Add a grain such as bulgur, quinoa, brown rice, or farro to make an exciting grain bowl.
This salad is best eaten right away. Serve it warm or at room temp. If you have leftover salad, cover tightly and store in the fridge for up to a day. The arugula will soften but the salad will taste fine. It makes a great lunch!
If you want to make the salad ahead of time, roast the vegetables, cool, and refrigerate. Make the vinaigrette in a small jar and refrigerate. Once you’re ready to serve the salad, simply combine the ingredients. If you want a warm salad, briefly warm the roasted vegetables in the microwave before combining.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #47. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
More Salad Recipes
Roasted Cauliflower Salad with Arugula & Sweet Potato
Ingredients
For the roasted vegetables
- 4 cups diced sweet potatoes (2 large sweet potatoes)
- 4 cups small cauliflower florets (1 small head)
- 2 small shallots, quartered lengthwise (about 1 cup)
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the vinaigrette
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons champagne vinegar (see note)
- 1 tablespoon pomegranate molasses (see note)
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the salad
- 5 oz. baby arugula
- ¼ cup pomegranate seeds (arils)
Instructions
- Preheat oven to 425°F.
- In a large mixing bowl, lightly toss together sweet potatoes, cauliflower, shallots, and 3 tablespoons olive oil, salt and pepper, until vegetables are coated with oil.4 cups diced sweet potatoes, 4 cups small cauliflower florets, 2 small shallots, quartered lengthwise, 3 tablespoons extra-virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Arrange in an even layer on a large rimmed sheet pan. Bake for 20 minutes, stir, and bake for another 20 to 25 minutes, until lightly browned and tender. Cool slightly.
- Meanwhile, make vinaigrette. Whisk together 4 tablespoons olive oil, vinegar, Dijon, salt and pepper in a large mixing bowl.4 tablespoons extra-virgin olive oil, 3 tablespoons champagne vinegar, 1 tablespoon pomegranate molasses, 1 teaspoon Dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- When you're ready to serve the salad, add the arugula, pomegranate seeds, and roasted vegetables to the bowl; toss to coat in the vinaigrette.. Serve immediately.5 oz. baby arugula, ¼ cup pomegranate seeds
Notes
- Recipe substitutions: White wine vinegar or sherry vinegar are good stand-ins for the champagne vinegar. Honey, maple syrup, or balsamic glaze can be used instead of pomegranate molasses. Try spinach or baby kale if you don’t care for arugula. Red onions or sweet yellow onions are good replacements for shallots.
- Make it a main dish salad: Add cheese (goat cheese, feta, or blue cheese are good) or grains, like farro, bulgar, brown rice, or quinoa, to make a main dish salad. Grilled chicken, shrimp, or air fryer salmon are good choices; nuts or seeds add protein, too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
looks delicious
Thanks Denise! It’s so good!