Recipe: Roasted Cauliflower & Squash Warm Winter Salad

Roasted Cauliflower & Squash Warm Winter Salad (aka your new FAVOURITE holiday side dish!)

This is the PERFECT winter dish! It’s bursting with flavour, heartiness, and nutrition. It’s so wonderful as a side for your big holiday dinner or you could make it a main on it’s own by adding a protein of choice. I highly recommend some roasted chickpeas and/ or a grilled chicken breast on top.

I love this salad because it lets you get in SO many wonderful veg – without needing to eat a whole bunch of cold, fresh lettuce (which is often NOT best for our digestion in the cold winter months). This dish somehow leaves you feeling incredibly satiated and warmed – while also feeling like you just had the most fresh and light dish. It’s really the best of both worlds.

It contains pomegrante for an extra flair. If you know me, you know I put pomegrante on pretty much ANY THING in the fall/ winter months. Not only does it make your dish look so pretty it adds a pop of freshness and sweetness that we all crave.

Ingredients:

For the Salad:

  • 1 small head cauliflower (or half a large one)
  • 1/4 tsp. cumin
  • 1/8 tsp. turmeric
  • 1 kabocha squash
  • 5-6 leaves kale, de-stemmed and chopped (could sub for arugula if you prefer)
  • Pomegranate (approx. 1/3 cup)
  • Sesame seeds (for garnish)
  • Sea salt and pepper to taste
  • Olive oil for cooking

For the Dressing:

  • 2 Tbsp. tahini
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. olive oil
  • 2 Tbsp. water (plus more to thin if needed)
  • 1.5 tsp. tamari
  • 1.5 tsp. maple syrup
  • A pinch of sea salt
  • Juice of 1/2 a lemon (approx. 1 Tbsp. lemon juice)

Instructions:

  • Preheat oven to 400 F
  • Cut your squash in half length wise. Place face down on a baking sheet and add a 2-3 tbsp. of water to sprinkled throughout (this just adds some additional moisture while cooking)
  • Place in oven and bake for approx. 40 minutes total or until all parts are fork tender. At the 20 minute mark, remove from oven and poke a few holes in the flesh with a fork (this will help the heat better penetrate through)
  • Once the squash is finished, allow to cool for 10 or so minutes before handling (as it will be very hot). Once you can touch it (or use oven mits) scoop out the seeds from the inside and discard
  • Cut into bite sized squares (you can keep the skin on!).
  • Cut your cauliflower into bite sized florets
  • In the meantime, as your squash is baking, on a separate tray add your cauliflower to a tray. Drizzle with a generous amount of olive oil, a few generous pinches of sea salt (approx. 1/4 tsp.), cumin, and turmeric
  • Place in the oven where the squash is baking and bake for 25-30+ minutes. You want the cauliflower to become golden browned before removing!
  • As both the cauli and squash are baking, prep your kale. De-stem, finely chop, and place in a bowl.
  • Give your kale a light massage with some olive oil (and a small squeeze of lemon if you desire). If you’re using arugula you can skip this step.
  • Make your dressing. Combine all ingredients into a jar. Stir super well and then place the lid on the jar and give a good shake. Taste test and adjust to your liking
  • De-seed your pomegranate
  • Once the squash and cauli are finished baking – it’s time to assemble! Add them to the bowl with the kale (they can be warm or room temp. – definitely don’t need to be piping hot). Sprinkle with an additional pinch or 2 of salt.
  • Then drizzle dressing over top giving a really good mix ensuring its coating all the veg
  • Garnish with pomegranate and sesame seeds and ENJOY!
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