Warm roasted cauliflower, hearty kale, and a maple sesame dressing come together in this seasonal salad that’s perfect for fall and winter meals.
Cauliflower Kale Salad with Maple Sesame Dressing
This cauliflower kale salad is the kind of salad I crave in the winter. Just because its cold doesn’t mean salads aren’t in order. On the contrary, now is actually a great time to enjoy salads filled with heartier greens and roasted vegetables. The nutty sweetness of the sesame roasted cauliflower plays so nicely off the slightly bitter greens. Together, they create a salad to carry you through the cooler months.
The salad dressing comes together with toasted sesame oil, a touch of maple syrup, and a splash of vinegar to keep everything bright.
Why You’ll Love This Roasted Cauliflower Kale Salad
- Hearty and seasonal: Warm roasted cauliflower paired with sturdy kale makes this salad especially good in the colder months
- Versatile: Serve it as a side salad or turn it into a main with a few simple additions
- Make-ahead friendly: Can be prepped in advance and assembled just before serving
Ingredients (with Notes)
For the Salad
- Cauliflower
Cut into bite-size florets so they roast evenly and develop golden, caramelized edges. - Kale
Lacinato (dinosaur) kale works especially well, but curly kale is fine too. Remove the stems and slice thinly for the best texture. - Fennel (optional)
Adds a subtle sweetness and light anise flavor that pairs beautifully with roasted cauliflower and sesame. - Dates or dried fruit
Dates add richness and chew; dried cranberries or cherries are good substitutes. - Sesame seeds
Toasted for extra nuttiness and crunch. - Olive oil & toasted sesame oil
Using both keeps the sesame flavor bold but balanced. - Salt & freshly ground black pepper
Season generously, especially before roasting.
Maple Sesame Dressing
- Toasted sesame oil
The backbone of the dressing nutty, and toasty. - Apple cider vinegar
Brightens and balances the richness of the sesame oil. - Maple syrup
Adds gentle sweetness. - Coconut aminos or tamari
Provides depth and saltiness. - Extra-virgin olive oil
Rounds out the dressing.
Note: Any extra dressing will keep well in the refrigerator for several days.
How to Make Roasted Cauliflower Kale Salad
1. Roast the Cauliflower
Preheat the oven to a high temperature. Toss the cauliflower (and fennel, if using) with olive oil, sesame oil, salt, and pepper. Spread in a single layer and sprinkle with sesame seeds. Roast until tender and deeply golden around the edges.
2. Make the Maple Sesame Dressing
Whisk together the sesame oil, apple cider vinegar, maple syrup, coconut aminos, and olive oil until smooth and emulsified.
3. Prepare the Kale
Place the sliced kale in a large bowl and drizzle with a small amount of dressing. Massage gently until the leaves soften and turn a deeper green.
4. Assemble the Salad
Top the kale with warm roasted cauliflower, fennel, dates, and extra sesame seeds. Toss gently and adjust seasoning as needed. Serve warm or at room temperature.
Variations & Add-Ins
This cauliflower and kale salad adapts easily to what you have on hand:
- Protein: Add roasted chickpeas, white beans, or lentils
- Cheese: Toss with crumbled feta, goat cheese, or shaved Manchego
- Crunch: Top with toasted almonds, walnuts, or pumpkin seeds
Serving Suggestions
Serve this roasted cauliflower kale salad alongside:
- Your favorite main
- A bowl of soup for a cozy meal
- The added protein of your choice for lunch
Final Thoughts
Whether you serve it as a side or turn it into lunch, this cauliflower kale salad is easy to return to again and again.
More Kale Salads:
Roasted Cauliflower Kale Salad
Tender sesame roasted cauliflower and fennel come together with hearty kale in this healthy and satisfying cauliflower kale salad.
Ingredients
For the dressing:
- ½ Tablespoon/7g toasted sesame oil
- ½ Tablespoon/7g apple cider vinegar
- 1 teaspoon/5ml maple syrup
- 2 teaspoons/10ml coconut aminos
- ¼ teaspoon fine sea salt
- ½ Tablespoon/7g extra-virgin olive oil
For the salad:
- 1 small head cauliflower, cut into florets
- 2 small fennel bulbs, quartered lengthwise and cut into ¼-in.-thick wedges
- 1 Tablespoon/ 15ml toasted sesame oil
- 1 Tablespoon/15ml extra-virgin olive oil
- ¼ teaspoon fine sea salt
- ⅛th teaspoon freshly ground black pepper
- 2 Tablespoons/ 14g white sesame seeds
- 1 teaspoon fennel seeds (optional)
- ½ a bunch of lacinato kale, thinly sliced
- ½ a bunch of chard (or more kale), thinly sliced
- 4-5 deglet noor dates, thinly sliced
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl whisk together all dressing ingredients and set aside.
- Place cauliflower and fennel into a large bowl and gently toss with sesame oil, olive oil, sea salt and black pepper until well coated. Spread in a single layer in on baking sheet and sprinkle with sesame seeds and fennel seeds.
- Roast for 20-25 minutes or until cauliflower and fennel is tender and caramelized underneath and on the edges. Remove from oven and let cool on a wire rack while you prepare the salad.
- Quickly massage greens with a spoonful of the reserved dressing until silky and tender. Drizzle with half the remaining dressing and toss to combine.
- Top with warm roasted cauliflower and fennel, chopped dates and remaining dressing. Serve warm or at room temperature.
Notes
Storage:
Roasted vegetables and dressing can be made ahead of time.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 193Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 435mgCarbohydrates: 19gFiber: 6gSugar: 11gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Laura says
I love roasted vegetables on a salad and this flavor combination sounds AMAZING!
Hope says
This looks delicious and so beautifully presented! What a lovely combination!
Tessa Simpson says
my oh my does this look ever dreamy!! Roasted veggies are always the best, and the this combo.....yum!