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Roasted Cauliflower and Pumpkin Salad

Serve this salad at Halloween, Thanksgiving, Christmas or any time you need a filling autumn dish to feed a crowd. This could easily be the centerpiece to a Vegetarian feast. Cranberries and an apple cider vinaigrette are the finishing touch to roasted fall vegetables and hearty chickpeas.

Serves 4
Ready in 65 mins
Prep time 20 mins
Cooking time 45 mins
249 calories per serving


> 2 cups fresh pumpkin, peeled and cut into 1-inch cubes
> 2 cups cauliflower, cut into 1-inch pieces
> 2 tbsp olive oil, divided
> 2 tbsp apple cider vinegar
> 1/2 cup apple cider
> 4 cups spinach
> 2 cups canned chickpeas
> 1/2 cup dried cranberries
> 1/4 tsp black pepper


Preheat oven to 375°F. Toss the pumpkin and cauliflower pieces in 1 tablespoon of olive oil and arrange in one layer on a baking sheet. Roast the pumpkin and cauliflower for 45 minutes. Whisk together vinegar and apple cider until well mixed. Gradually add the remaining 1 tablespoon olive oil, whisking continuously until oil has been completely mixed in.
Place 1 cup of spinach on each plate and top with roasted vegetables, chickpeas and dried cranberries. Spoon dressing over each serving and sprinkle with pepper.

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