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Roasted Cauliflower Salad with Arugula & Sweet Potato

5
/5
50 mins
2 Comments
Jump to Recipe
By: Rachel GurkPosted: 12/11/2020Updated: 01/09/2023

This post may contain affiliate links. Please read my disclosure policy.

Colorful salad with text overlay that reads "arugula salad with roasted cauliflower, rachelcooks.com"
Colorful salad with text overlay that reads "arugula salad with roasted cauliflower, rachelcooks.com"
Colorful salad with text overlay that reads "roasted cauliflower and sweet potato salad, rachelcooks.com"
Colorful salad with text overlay that reads "roasted cauliflower salad with pomegranate, rachelcooks.com"

Bursting with flavor, roasted cauliflower salad with sweet potato, arugula, and pomegranate is a feast for the eyes and taste buds. You’ll love this salad!

Recipe Overview

Why you’ll love it: This salad is so satisfying. Add a protein and turn it into an entrée.

How long it takes: just under an hour
Equipment you’ll need: large sheet pan, oven, large bowl
Servings: 8

Colorful salad with arugula, cauliflower, sweet potatoes, and pomegranates.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Salad
  • 3 Make It Your Own
  • 4 Storage Tips
  • 5 More Salad Recipes
  • 6 Get the Recipe: Roasted Cauliflower Salad with Arugula & Sweet Potato

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! Plus, crunchy sweet red pomegranate arils to top it all off! This salad is not only beautiful, but so, so tasty, and good for you, too. 

You get four great veggies in this salad, plus one fruit, all full of nutrients, minerals, and good for you antioxidants. Cauliflower is a cruciferous vegetable, rich in folate and Vitamin K. Sweet potatoes are full of Vitamin A, fiber, and lots of other good stuff. Shallots, belonging to the allium family, have numerous health benefits. Arugula is high in cancer fighting properties. Pomegranates are one of the healthiest fruits you can eat.

All that goodness and less than 250 calories per serving!

Man, 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. 

Fall salad with roasted cauliflower and pomegranate arils.

About This Salad

Roasted vegetables are simply the best. I’ve been in love with them for ages. Combine a few in a fantastic tasting salad and you’ve got yourself a winner.

This salad is easy to make, too. Simply roast cauliflower florets, diced sweet potatoes, and shallots all together until they’re tender and browned.

Meanwhile, 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.

Look for the printable recipe card near the end of the post for complete instructions, measurements, and nutrition information.

Close up of arugula salad with roasted cauliflower and sweet potatoes.

What’s in this winter salad?

  • Cauliflower
  • Sweet potatoes
  • Shallots
  • Arugula
  • Pomegranate seeds/arils (learn how to cut a pomegranate)
  • Olive oil
  • Champagne vinegar
  • Pomegranate molasses
  • Dijon mustard
  • Salt and pepper
Salad with roasted cauliflower, pomegranate arils, and sweet potatoes.

Make It Your Own

  • Substitute white wine vinegar or sherry vinegar for the champagne vinegar.
  • Can’t find pomegranate molasses? Use honey, maple syrup, or balsamic glaze.
  • Try spinach or baby kale instead of arugula.
  • Roasted radishes or air fryer beets can substituted for some or all of the cauliflower.
  • Red onions or sweet yellow onions are a good replacement for shallots.
  • Add cheese (goat cheese, feta, or blue cheese are good) or grains, like farro or quinoa, to make a main dish salad. Grilled chicken, sautéed shrimp, or air fryer salmon could be added too.
  • Nuts or seeds are a yummy addition, too.
  • Add a grain such as bulgar, quinoa, brown rice or farro to make an exciting grain bowl.
Arugula on a large white platter, topped with roasted cauliflower and roasted sweet potatoes.

Storage Tips

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!

More Salad Recipes

  • Kale Sweet Potato Salad with quinoa and creamy chili lime dressing
  • Farro Salad with Butternut Squash, Bacon and Cranberries
  • Vegan Quinoa Salad with Brussels Sprouts & Pepitas
  • Southwestern Farro Salad Recipe with Poblanos
  • Kale and Pear Salad with Yogurt Dressing — try it with Savory Granola (nut-free recipe)
  • Brussels Sprouts Salad Recipe with Crispy Chickpeas
  • Kale Quinoa Salad with walnuts, cranberries, and feta
  • Winter Salad with Kale and Beets by Spend With Pennies

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Colorful salad made with arugula, roasted cauliflower, sweet potatoes, shallots, and pomegranate seeds
Recipe

Get the Recipe: Roasted Cauliflower Salad with Arugula & Sweet Potato

5 from 2 votes
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
8 servings
Print Rate Recipe
Prevent your screen from going dark
Bursting with flavor, roasted cauliflower salad with sweet potato, arugula, and pomegranate is a feast for the eyes and taste buds. You'll love this salad!

Ingredients

Vegetables

  • 4 cups diced sweet potatoes (about 2)
  • 4 cups small cauliflower florets (about 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

Dressing

  • 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

Salad

  • 5 oz. baby arugula
  • ¼ cup pomegranate seeds (arils)

Instructions

  • Preheat oven to 425°F.
  • On a large, rimmed baking sheet, mix together sweet potatoes, cauliflower, shallots, and 3 tablespoons olive oil. Roast, stirring once at 20 minutes, until golden, 25 minutes; cool slightly.
  • Whisk together 4 tablespoons olive oil, vinegar, Dijon, salt and pepper in a large bowl. Add arugula, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.

Notes

  • Substitute white wine vinegar or sherry vinegar for the champagne vinegar, if desired.
  • Can’t find pomegranate molasses? Use honey, maple syrup, or balsamic glaze.
  • Try spinach or baby kale instead of arugula.
  • Red onions or sweet yellow onions are a good replacement for shallots.
  • Add cheese (goat cheese, feta, or blue cheese are good) or grains, like farro or quinoa, to make a main dish salad. Grilled chicken, shrimp, or air fryer salmon are good choices, too.
  • Nuts or seeds are a yummy addition.
  • Add a grain such as bulgar, quinoa, brown rice or farro to make an exciting grain bowl.

Nutrition Information

Calories: 198kcal, Carbohydrates: 20g, Protein: 3g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Sodium: 283mg, Potassium: 477mg, Fiber: 4g, Sugar: 6g, Vitamin A: 9856IU, Vitamin C: 29mg, Calcium: 64mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. denise says

    December 12, 2020 at 1:48 am

    looks delicious

    Reply
    • Rachel Gurk says

      December 14, 2020 at 8:25 am

      Thanks Denise! It’s so good!

      Reply

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