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!
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
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 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. 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!
This roasted cauliflower 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.
What You’ll Need
- Sweet potatoes
- Shallots (you can substitute red onion or sweet onion, if you prefer)
- Pomegranate seeds/arils (learn how to cut a pomegranate)
- Olive oil
- Champagne vinegar
- Pomegranate molasses
- Dijon mustard
- Salt and pepper
Make It Your Own
- Vinegar substitutes: White wine vinegar or sherry vinegar can be subbed in for the champagne vinegar if you don’t happen to have that in your pantry.
- Substitutes for pomegranate molasses: The flavor of pomegranate molasses is pretty amazing but you may not want to purchase it or can’t find it at your market. Use honey, maple syrup, or balsamic glaze instead.
- Try different greens. Spinach, baby kale, or mixed greens are good choices.
- Mix it up. 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 bulgar, 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!
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
- 5 oz. baby arugula
- ¼ cup pomegranate seeds (arils)
- 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.
- 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.
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.