Roasted Cauliflower Grape Salad Recipe

Recipe By Slurrp

This Roasted Cauliflower Grape Salad is a refreshing and healthy dish that combines the earthy flavors of roasted cauliflower with the sweetness of grapes. The cauliflower is roasted to perfection, giving it a slightly caramelized and nutty flavor. The grapes add a burst of freshness and juiciness to the salad. Tossed with a tangy and creamy dressing, this salad is perfect as a side dish or a light lunch.

4.9
24 Rating -
Rate
Vegdiet
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
Roasted Cauliflower Grape Salad
plan
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ingredients serve

Ingredients for Roasted Cauliflower Grape Salad Recipe

  • 1/2 Head Of Cauliflower, Cut Into Florets
  • 1 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/2 cup Grapes, Halved
  • 0.13 cup Chopped Parsley
  • 0.13 cup Toasted Almonds
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Olive Oil
  • 1/2 tablespoon Honey
  • 1/2 teaspoon Dijon Mustard

Directions: Roasted Cauliflower Grape Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • STEP 2.Toss the cauliflower florets with olive oil, salt, and pepper, and spread them out on the baking sheet.
  • STEP 3.Roast the cauliflower for 20-25 minutes, until golden brown and tender.
  • STEP 4.In a large bowl, combine the roasted cauliflower, grapes, chopped parsley, and toasted almonds.
  • STEP 5.In a separate small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper to make the dressing.
  • STEP 6.Pour the dressing over the cauliflower and grape mixture, and toss to coat evenly.
  • STEP 7.Serve the salad chilled or at room temperature.

Cooking Tips

  • Make sure to cut the cauliflower into evenly sized florets for even roasting.
  • You can use any variety of grapes for this salad, such as red, green, or black.
  • Toasting the almonds adds extra flavor and crunch to the salad. Simply heat them in a dry skillet over medium heat until golden brown.
  • For added freshness, you can add some chopped mint leaves to the salad.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • If the salad becomes slightly wilted, you can refresh it by tossing it with a little extra dressing before serving.
  • Serve the salad as a side dish with grilled chicken or fish, or enjoy it as a light lunch on its own.
Nutrition
value
660
calories per serving
57 g Fat12 g Protein23 g Carbs5 g FiberOther

Current Totals

  • Fat
    57g
  • Protein
    12g
  • Carbs
    23g
  • Fiber
    5g

MacroNutrients

  • Carbs
    23g
  • Protein
    12g
  • Fiber
    5g

Fats

  • Fat
    57g

Vitamins & Minerals

  • Calcium
    300mg
  • Iron
    4mg
  • Vitamin A
    817mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    37mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    100mg
  • Manganese
    2mg
  • Phosphorus
    340mg
  • Selenium
    7mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp