Roasted Cauliflower Kale Quinoa Salad Recipe
This roasted cauliflower kale quinoa salad is a hearty, nourishing meal packed with wholesome ingredients and fresh flavor. Roasted cauliflower, protein-rich chickpeas, fluffy quinoa, creamy avocado, and crisp kale are tossed with a simple lemon tahini dressing for a satisfying lunch or light dinner.
Ingredients
For the Salad
- 1 medium cauliflower cut into florets
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon paprika
- 2 cups chopped kale
- 1 cup cooked quinoa
- 1 cup chickpeas drained and rinsed
- 1 avocado diced
- ¼ red onion finely chopped
- ¼ cup pomegranate seeds
Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 garlic clove minced
- Water as needed
- Salt to taste
Instructions
- Roast the cauliflower at 400°F until golden and tender. Leftovers from my roasted cauliflower recipe (at the beginning of the post) work perfectly in this salad.
- Massage the chopped kale with a small drizzle of olive oil and a pinch of salt until softened.
- Whisk together tahini, lemon juice, olive oil, garlic, salt, and a little water until smooth.
- Add kale, roasted cauliflower, chickpeas, cooked quinoa, avocado, and red onion to a large bowl.
- Pour the dressing over the salad and toss gently until combined.
- Top with pomegranate seeds before serving.