Roasted Cauliflower and Apple Salad
Golden roasted cauliflower florets tossed with crisp apple, toasted pumpkin seeds, arugula, and a bright apple cider vinaigrette. A Whole30-compliant salad with satisfying crunch and sweet-savory contrast.
Ingredients
- 1 head head of cauliflower, cut into small florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 crisp apple (such as Honeycrisp or Fuji), cored, thinly sliced
- 4 cups baby arugula
- 1/4 cup raw pumpkin seeds (pepitas)
- 3 tbsp unsweetened dried cranberries
- 2 tbsp apple cider vinegar
- 2 tsp compliant Dijon mustard (no added sugar)
- 3 tbsp extra-virgin olive oil (for dressing)
- 1 shallot, minced
Instructions
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1
Preheat oven to 425°F (220°C). Toss 1 head cut into small florets head of cauliflower with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper on a large baking sheet in a single layer.
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2
Roast for 20-25 minutes, flipping once halfway, until florets are golden and slightly caramelized. Let cool 5 minutes.
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3
Meanwhile, toast 1/4 cup raw pumpkin seeds (pepitas) in a dry skillet over medium heat for 3-4 minutes, stirring often, until golden. Set aside.
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4
Make the dressing: whisk together 2 tbsp apple cider vinegar, 2 tsp compliant Dijon mustard (no added sugar), 1 minced shallot, and 3 tbsp extra-virgin olive oil (for dressing) in a small bowl. Season with a pinch of salt and pepper.
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5
In a large bowl, combine 4 cups baby arugula, roasted cauliflower, and 2 cored, thinly sliced crisp apple (such as Honeycrisp or Fuji).
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6
Drizzle with dressing and toss gently. Top with toasted pumpkin seeds and 3 tbsp unsweetened dried cranberries. Serve immediately.