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
This beautiful, impressive-looking salad boasts the best of fall flavors, such as crisp apples, toasted pumpkin seeds, and spiced cauliflower. It makes for a wonderful light lunch or starter course. You can also add thin strips of grilled chicken for a heartier meal. If you cook the cauliflower in advance, and also make the dressing—which features olive oil, lime zest and juice, honey for a touch of sweetness, chopped shallots, and curry powder—ahead of time and store in the fridge, this salad comes together super fast. Be sure to keep all the other ingredients on hand for quick, weeknight meals.


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