Roasted Cauliflower Salad with Arugula & Sweet Potato
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!
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.
About this roasted cauliflower 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.
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
How to make this colorful salad 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.
- 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.
- 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.
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!
Fall and winter salads are so good!
- 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
Roasted Cauliflower Salad with Arugula & Sweet Potato
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
- 1 tablespoon pomegranate molasses
- 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.
- 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.
- 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.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 234Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 268mgCarbohydrates: 29gFiber: 6gSugar: 11gProtein: 4g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
2 Comments on “Roasted Cauliflower Salad with Arugula & Sweet Potato”
looks delicious
Thanks Denise! It’s so good!