Roasted Cauliflower and Apple Salad

Name: Roasted Cauliflower and Apple Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 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

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.

40 minEasyServes 4220 cal/serving

AmericanSaladOvenWhole30VeganVegetarianPaleoHigh FiberGluten-FreeDairy-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1 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

1

Preheat oven to 425°F (220°C). Toss 1 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.
2

Roast for 20-25 minutes, flipping once halfway, until florets are golden and slightly caramelized. Let cool 5 minutes.
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.
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.
5

In a large bowl, combine 4 cups baby arugula, roasted cauliflower, and 2 cored, thinly sliced crisp apple (such as Honeycrisp or Fuji).
6

Drizzle with dressing and toss gently. Top with toasted pumpkin seeds and 3 tbsp unsweetened dried cranberries. Serve immediately.

Questions

How long does Roasted Cauliflower and Apple Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Roasted Cauliflower and Apple Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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