Roasted Butternut Squash and Cauliflower Salad with Lemon-Honey Vinaigrette is a little fall fest in itself! It just might make it to your Thanksgiving table!
Butternut squash, or any kind of winter squash, tastes great simply roasted with a little butter and brown sugar or your favorite spice. One of the season’s staple ingredients, and the kind of comfort I look forward to every year.
And cauliflower?
The story with cauliflower goes something like this: most grew up eating it raw, on its own or with a little dressing or dip of sorts. Some perhaps went a step further to a basic steamed cauliflower–easy and filling, neutral enough to share the table with other dishes.
But let’s be honest, is plain steamed cauliflower a dish you might crave?
The story changes once you try cauliflower roasted. When roasted, the tender florets’ earthy and subtle sweetness comes through. Suddenly cauliflower is transformed from blah to addictive.
The beauty of this roasted butternut squash and cauliflower salad is that it combines the simple comforts of roasted fall ingredients with fresh, crisp greens in the form of kale and baby spinach–all dressed in a delightfully bright lemon-honey vinaigrette.
A couple of small notes: In this recipe, you want to roast the butternut squash and cauliflower long; at least 45 minutes. They should be quite tender, caramelized and nicely blistered! Also, there are many recipes where the “garnish” is simply there for decor and you can easily omit it. Not this time. Please do not skip the garnish of goat cheese, nuts and raisins. They add richness, texture and flavor you do not want to miss out on.
If I were the planning type, I’d file this roasted butternut squash and cauliflower salad under “Thanksgiving side dishes.”
Here is the step-by-step for today’s roasted butternut squash and cauliflower salad:
Preheat the oven to 400 degrees F.
Spread the cauliflower florets and the cubed butternut squash on one large lightly-oiled baking sheet. Season with salt, pepper and sumac. Drizzle lightly with olive oil. Roast for 45 minutes, or until done and well caramelized (If needed, broil ever so briefly to get more char).
Meanwhile prepare the lemon-honey vinaigrette. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt and pepper.
In a salad bowl, mix the kale and spinach together with 2 tbsp of the lemon-honey vinaigrette. Transfer to a serving platter.
Pour the remaining vinaigrette over the warm roasted butternut squash and cauliflower; carefully toss to coat.
Now add the roasted butternut squash and cauliflower on top of the kale and spinach mixture. Garnish with the goat cheese, nuts and raisins. Enjoy!
Roasted Butternut Squash and Cauliflower Salad with Lemon-Honey Vinaigrette
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: serves 4-6 1x
Description
Roasted Butternut Squash and Cauliflower Salad with Lemon-Honey Vinaigrette is a colorful and flavorful meal. Try it tonight!
Ingredients
- 1/2 large butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 whole head cauliflower, cut into small florets of equal size
- Olive oil
- Salt and pepper
- 1 1/2 tsp sumac
- 4 oz chopped kale
- 4 oz baby spinach
Lemon-Honey Vinaigrette
- 2 tbsp lemon juice
- 6 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 2 tbsp good quality honey
- Salt and Pepper
Garnish
- 3 oz goat cheese, crumbled
- 1–2 tbsp toasted pine nuts
- 1–2 tbsp slivered almonds
- 1–2 tbsp walnuts
- 1 tbsp black raisins
Instructions
- Preheat the oven to 400 degrees F.
- Spread the cauliflower florets and the cubed butternut squash on one large lightly-oiled baking sheet. Season with salt, pepper and sumac. Drizzle lightly with olive oil. Roast for 45 minutes, or until done and well caramelized (If needed, broil ever so briefly to get more char).
- Meanwhile prepare the lemon-honey vinaigrette. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt and pepper.
- In a salad bowl, mix the kale and spinach together with 2 tbsp of the lemon-honey vinaigrette. Transfer to a serving platter.
- Pour the remaining vinaigrette over the roasted butternut squash and cauliflower; carefully toss to coat.
- Now add the roasted butternut squash and cauliflower on top of the kale and spinach mixture. Garnish with the goat cheese, nuts and raisins. Enjoy!
Notes
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Category: Salad
- Method: Baked
- Cuisine: Mediterranean
Keywords: Butternut Squash, Squash, Cauliflower, Butternut Squash Salad, Cauliflower Salad, Lemon-Honey Vinaigrette, Vinaigrette
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made this last night with what I had on hand.
whole family loved it. substituted romaine for kale, feta for goat cheese, and aamchur for sumac.
omitted the pine nuts, walnuts, and raisins
★★★★★
Yum! Thanks for sharing your variations!!
Sub almonds for pine nuts or omit.
★★★★★
Sure that works.
Made it yesterday. Fabulous. We all enjoyed it so much. Lovely Dressing!
★★★★★
Awesome, Sally! Thank you for giving it a try.
Just made this for dinner. Used every ingredient except pine nuts. Absolutely delicious!
★★★★★
Awesome, Suzanne! So glad you enjoyed it
It’s an explosion of flavor on my mouth. I bought precut butternut squash at my local store so it was easy to toss into the oven with the cauliflower and I didn’t have goat cheese so I used feta. I loved the garnish and the dressing just elevated it. Beyond wonderful and thank you!
I made this tonight and didn’t have the kale, spinach or cheese and we still loved it!!! Great ? recipe!
★★★★★
Sandra, thanks so much for giving it a try! We love this one!
Really looking forward to making this after the heat subsides.
Thank you.
Awesome, Millete! Hope you enjoy it!
What a lovely recipe! The veggies get so sweet when roasted, and the simple sumac, salt, and pepper bring out their flavors without overpowering them. The vinaigrette is heavenly as well – very smooth and not too tart. I’m not sure how I’ll enjoy the raw kale, but that’s personal preference, and I think gently reheating will cause it to soften, which is how I like it.
Thanks for sharing!
★★★
Hi Candace! Thanks for your sweet feedback. When the kale is mixed in with a bit of the dressing and left briefly, it wilts nicely. But if you like it warm, feel free! Enjoy!
This sounds absolutely wonderful & it looks so tasty too!
Thanks so much, friend!
This looks gorgeous! Healthy, satisfying and perfect for fall!
★★★★★
Thank you, April! It really is. I am making it again soon!
Wow, you could plunk that whole platter in front of me with a fork, YUM!!
★★★★★
Tara, that means a lot coming from you, friend! Thanks so much for stopping in!
Roasted vegetables always put a smile on my face but add this really special vinaigrette and I’d be in heaven. I’m going to make this very soon!
★★★★★
Awesome, Maureen! I can’ wait to hear how you like this salad! XO
So so beautiful and that lemon honey vinaigrette is seriously calling my name!
Thank you so much, Joeclyn! So glad you stopped in, friend XO
Hi Suzy
I can’t remember the last time I saw such an amazing salad. This is my perfect mix of vegetables, nuts, cheese and dressing. It will be getting made this week without doubt.
David, so good to see you here again! Hope all is well. Can’t wait to hear how you like this salad, once you try it. Cheers!
Hi Suzy
Salad was delicious, I didn’t have sumac so used a combo of ras-el-hanout and zatar. Your salad dressing is similar to a dressing I use for potato salad. I use walnut oil and walnuts together with the lemon and honey, then throw some warm spuds in. Surprisingly a taste sensation.
Have a nice day.
Dave
Awesome, David! Love your creative take on the salad and the addition of Za’atar and Ras-el-Hanout! Well done!
Thank you Suzy, this will be on our family table for Thanksgiving. I know I will not wait for Thanksgiving, I am going to prepare this soon…
Stormie, so glad you liked this recipe! It will make my Thanksgiving table too! But you’re right, don’t wait to try it. My family had it for lunch last weekend, it was one of the quickest-devoured lunches in a while! Can’t wait to hear how you like it.
A true fall feast not just fest with this recipe. It is great that you roasted the cauliflower too.
ve the idea of serving this at Thanksgiving! Yum!
You have some of my favorite flavors going on in this dish! I love everything about it, from the healthiness to the colors to the flavors! Yum!
Debi, super glad you like this little dish! Thanks for stopping in, friend. XO
Perfect idea…I have Butternut Squash in the refrigerator cut up and ready to go. Hot food doesn’t sound very good, but this recipe is perfect.
Great, Vicki! I am glad you like this idea…a little different. There is the comfort of fall still, but combined with the crisp of kale and spinach. And the lemon-honey vinaigrette brings it all together nicely. You can serve this warm or at room temp.