Roasted Cauliflower Salad with Lemon-Garlic Vinaigrette

• This salad can be served warm or at room temperature, and complements nearly any meal and occasion.
• The veggies in this salad provide a wealth of antioxidants, fiber, vitamins and minerals.
• This easy side is on the table in just 30 minutes.

This Roasted Cauliflower Salad with Lemon-Garlic Vinaigrette is perfect any time of the year. Inflammation-reducing cauliflower is roasted until tender, complementing the crunchy, antioxidant-rich sweet bell pepper. Spring mix greens add bulk and fiber, while a lemony-garlic vinaigrette clings to every crevice of the veggies. A sprinkling of briny feta adds the finishing touch. Add your favorite protein to this salad to round out the nutrients and create a complete meal. Keep reading for our expert tips, including smart ingredient substitutions. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Cutting the cauliflower florets into similar sizes will help them roast evenly.
• You can substitute the spring mix salad greens with arugula or Bibb lettuce.
• Goat cheese would work well as an alternative to feta.
• Feel free to roast any vegetables; butternut squash or sweet potatoes would be delicious. Keep in mind that roasting times may vary slightly depending on the vegetables you choose.

Nutrition Notes

• Cauliflower is a cruciferous vegetable that’s been linked with lower inflammation and reduced cancer and heart disease risk. This is partly thanks to its fiber and powerful antioxidants. Cauliflower also provides choline, a micronutrient that is necessary for a healthy nervous system. 
• Red bell pepper is loaded with immune-boosting vitamins C and A. The antioxidants in red bell peppers may help reduce inflammation and support eye and brain health. 
• Spring mix salad greens provide vitamins A, C, K and folate for a healthy immune system, strong bones and healthy blood clotting. Greens also contain antioxidants to help reduce inflammation and lower your risk of chronic disease.
• Feta is one of the saltier cheeses, so if you’re watching your sodium intake and this concerns you, consider reducing the amount of feta in this salad or using a lower-sodium cheese, such as goat cheese, Swiss or fresh mozzarella. Whichever type you choose, you’ll be adding some protein, calcium and probiotics to your salad.

Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Josh Hoggle.