Roasted Cauliflower Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower and butternut squash tossed with spring greens, almonds, raisins, and a bright lemon-Dijon dressing. This fall salad is hearty enough to serve alone or alongside an entrée.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cubed butternut squash
- 1 whole head cauliflower (cut into small florets of equal size)
- Extra virgin olive oil
- Salt and pepper
- 5 ounces spring mix
- 1/4 cup toasted nuts of your choice such as sliced almonds (pine nuts, and walnuts)
- 2 tablespoons raisins (optional)
- 2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons good quality honey
- Kosher salt and Pepper
- 1 teaspoon sumac
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 354mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 442mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 354MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.