Photo of Roasted Cauliflower & Apple Salad with Pepitas & Curry-Lime Vinaigrette by WW

Roasted Cauliflower & Apple Salad with Pepitas & Curry-Lime Vinaigrette

3 - 5
PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
Make this a complete meal by adding thin strips of grilled chicken.


Uncooked cauliflower

8 cup(s), bite-size florets

Cooking spray

5 spray(s)

Ground cumin

1 tsp(s)

Ground coriander

1 tsp(s)

Curry powder

1 tsp(s)

Kosher salt

1 tsp(s)

Fresh baby spinach

4 cup(s), (left whole or roughly chopped)

Fresh apple(s)

2 medium, Honeycrisp variety, thinly sliced

Shredded carrot(s)

2 cup(s)

Olive oil

4 tsp(s)

Fresh lime juice

2 tsp(s)

Lime zest

1 tsp(s)


2 tsp(s), warm


1 tsp(s)

Uncooked shallot(s)

1 small, minced

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Curry powder

¼ tsp(s)

Roasted pumpkin seed kernels

3 tbsp(s)


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Place cauliflower florets in a large bowl; coat with nonstick spray. Sprinkle with cumin, coriander, curry powder, and salt; toss to coat. Spread evenly across prepared pan; roast, stirring once, until well browned, 35-40 minutes.
  2. While cauliflower roasts, toss together spinach, apples, and carrots in a large serving bowl.
  3. Whisk together dressing ingredients (from oil through curry powder); drizzle over spinach mixture.
  4. Top salad with crisp roasted cauliflower and pumpkin seeds; serve immediately.


Serving size: 2 cups