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

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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.

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Questions

How long does Roasted Cauliflower and Apple Salad take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 2 (25 minutes): "Roast for 20-25 minutes, flipping once halfway, until florets are golden and slightly caramelized."

What oven temperature does Roasted Cauliflower and Apple Salad need?

For Roasted Cauliflower and Apple Salad, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 25 minutes, in step 2.

Is toasting the nuts or seeds for Roasted Cauliflower and Apple Salad necessary?

Step 3 reads: "Meanwhile, toast 1/4 cup raw pumpkin seeds (pepitas) in a dry skillet over medium heat for 3-4 minutes, stirring often, until golden." It is quick and it shows. Step 3 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

Is there a substitute for Dijon mustard in Roasted Cauliflower and Apple Salad?

The entry for Roasted Cauliflower and Apple Salad calls for 2 tsp compliant Dijon mustard (no added sugar). In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

How do I store and reheat Roasted Cauliflower and Apple Salad?

Once dressed, the arugula will wilt within hours, so keep the dressing apart and toss Roasted Cauliflower and Apple Salad just before serving. Undressed and refrigerated, the components hold about two days. Store the pumpkin seeds at room temperature so it stays crisp. It does not freeze.

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