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

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

ground coriander

1 tsp

curry powder

1 tsp

kosher salt

1 tsp

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

unsweetened lime juice

2 tsp

lime zest

1 tsp


2 tsp, warm


1 tsp

uncooked shallot(s)

1 small, minced

kosher salt

¼ tsp

black pepper

¼ tsp

curry powder

¼ tsp

roasted pumpkin seed kernels

3 Tbsp, toasted


  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.
  5. Serving size: 2 cups

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