Roasted Cauliflower Salad with Spinach and Chickpeas

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I love this roasted cauliflower salad because it is healthy and full of flavor. I make cauliflower the star by roasting it until tender and lightly crisp, then tossing it with a warm dressing, chickpeas for protein, spinach for fresh greens, and Kalamata olives for a tangy bite. It works well for lunch or a light dinner and is easy for me to prepare, with everything ready to serve in about 50 minutes from start to finish.

roasted cauliflower salad with spinach and chickpeas and kalamata olives, served on a white plate

Roasting vegetables is one of my favorite ways to prepare fresh veggies. It brings out so much flavor and gives them a caramelization that is just irresistible. That’s why, instead of using raw cauliflower in this recipe, I had to use roasted cauliflower. This recipe is a great alternative to my Greek salad or roasted pumpkin salad for a warm satisfying side or main.

This cauliflower salad is vegetarian vegan and gluten free, yet I find it filling enough to stand on its own. I often make a big batch to enjoy throughout the week, which makes it a great option for meal prep.

As a health coach I am always looking for meals that are nutritious filling and realistic for everyday life, and this roasted cauliflower salad checks all of those boxes. I make it on nights when I want something healthy that still works as a full meal. It is packed with fiber and plant protein, which makes it easy for me to serve confidently to my family.

This recipe works because each ingredient is chosen for both flavor and nutrition. The cauliflower roasts until tender and caramelized, which gives the salad real depth and flavor. The chickpeas add plant-based protein, making it filling enough for dinner. Spinach adds freshness, and the olives bring balance without overpowering the dish. The warm dressing pulls everything together, and since it’s a one-pot meal, cleanup stays easy.

It is perfect for meal prep because it holds up well in the fridge. I have packed it for lunches, served it for weekday lunch, holiday dinners, and even shared it with friends who asked for the recipe after one bite. It is a flavorful and practical salad, which is exactly what I look for in a recipe. I hope you give it a try! 🙂

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🥘 Ingredients

This easy cauliflower salad with spinach requires basic pantry ingredients! These are what I need:

Fresh Cauliflower: I use 1 large head, cut into florets.

Baby Spinach: One of my favorite salad greens, packed with nutrients and needs no prep!

Chickpeas: I usually use a 15-ounce can of chickpeas to save time.

Olives: I like Kalamata olives for their bright tangy flavor.

Dressing Ingredients: I make the dressing with olive oil, vinegar, salt, black pepper, crushed red pepper, parsley, mustard seeds, and Dijon mustard.

🔪 How To Make

Here are the easy steps on how I make this roasted cauliflower salad!

Step 1: I preheat the oven to 400 degrees and line a cookie sheet or sheet pan with parchment or foil. Then I toss the cauliflower pieces with one tablespoon of olive oil, salt, and pepper.

Step 2: I spread the vegetables on the prepared sheet and roast them in the oven for about 35 minutes, or until they are golden brown, tossing them once halfway through the cooking time.

Step 3: While the cauliflower is roasting, I heat the vinegar and mustard seeds in a small saucepan over low heat for about five minutes. Then I stir in the Dijon mustard, parsley, crushed red pepper, and olive oil, and keep the dressing warm until ready to use.

Step 4: I place the chickpeas, spinach, and olives in a large bowl. Then I add the hot roasted cauliflower and warm dressing, tossing everything together to wilt the spinach slightly and coat all the ingredients lightly with the dressing.

Step 5: I taste and adjust the seasonings with a little extra salt and pepper if needed. I like to serve the salad warm or at room temperature.

plateful of roasted cauliflower salad with spinach and chickpeas and kalamata olives

My #1 Secret Tipfor this recipe is to prep all the ingredients ahead of time. When it is time to serve I simply toss everything together, which saves time and makes getting the salad on the table much easier for my family.

Other Tips To Keep In Mind:

Homemade Dressing: I always make my dressing from scratch. While store-bought dressing can save a little time, homemade dressing is much more flavorful, and I can control all the seasonings to suit my taste.
Roasting Tips: I like to roast the cauliflower and chickpeas in a single layer on the sheet pan. Giving them space helps them get crispy and golden instead of steaming, which makes the salad even more flavorful and satisfying.
Cool slightly: I let the roasted cauliflower cool a bit before adding it to the salad. This helps the spinach stay fresh.
Add olives last: I add the olives at the end so they keep their texture and tangy flavor.

📖 Variations

I like to switch up this roasted cauliflower salad in a few different ways to keep it interesting. Here are some variations I often try.

Roast the chickpeas: I roast the chickpeas on the same sheet pan as the cauliflower to save time. They come out lightly crisp and add great texture to the salad.

Add more veggies: I like adding roasted red peppers or roasted squash to this salad. Both add extra color and pair well with the roasted cauliflower.

Add cheese: I like adding feta or goat cheese to the salad for a creamy salty contrast. It pairs really well with the roasted cauliflower and warm dressing.

🍽 Serving Suggestions

I like serving this roasted cauliflower salad with a bowl of warm curried cauliflower soup or a delicious chickpea tomato stew to make a complete meal, especially on a chilly night when something comforting is just what I need.

Serving as a healthy side dish when I make my tofu pasta is what I love the most because it adds a fresh and satisfying balance. I also love pairing it with proteins on holiday season like my vegan turkey roast or my chicken nuggets for a more substantial dinner.

🧊 Storage Directions

Storing: I store the salad in an airtight container in the fridge. It usually keeps well for up to 3 days.

Freezing: I wouldn’t freeze the fully assembled salad because the texture of the cauliflower, chickpeas, and especially the spinach will change and become soggy or mushy once thawed.

Reheating: When I want leftovers warm, I gently reheat the roasted cauliflower and chickpeas on a baking sheet in the oven or briefly in the microwave or a skillet on the stove. Once they’re warm again, I add them to fresh spinach and then drizzle the dressing on top right before eating so the greens stay tender and not overly wilted.

❓Recipe FAQs

How come my spinach wilted too much or got soggy?

Adding the spinach while the cauliflower is still very hot makes it wilt more than I like. I usually let the cauliflower cool slightly before tossing everything together so the greens stay fresh but are still lightly warmed.

What if my cauliflower isn’t caramelizing or browning?

If the cauliflower just steams instead of roasting, it’s usually because the florets are too crowded on the pan. I make sure to spread them out in a single layer with space between the pieces so they roast properly and get that nice golden color.

Why did my chickpeas turn out soggy instead of crispy?

I’ve noticed that chickpeas can stay soft if they aren’t dried well after rinsing. I always make sure to dry them thoroughly and give them a little space on the sheet pan so they have a chance to crisp up along with the cauliflower.

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