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Roasted Cauliflower Salad in a large white bowl topped with sliced avocado and honey mustard dressing.
5 from 1 vote

Roasted Cauliflower Salad with Honey Mustard Vinaigrette

A delicious salad loaded with fresh mixed greens, cucumbers, avocado, and topped with roasted cauliflower and chickpeas that have been tossed in a smoky paprika seasoning blend. Tie everything together with a sweet and slightly nutty honey mustard vinaigrette and you have the most amazing salad ever! So many flavors that really come through in this recipe, you're gonna love it!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 2 main salad servings, or 4 side salad servings


  • 1 cauliflower head - cut into florets
  • 14 oz can of chickpeas - drained and rinsed and patted dry
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 3/4 teaspoon garlic powder - or you can use 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • black pepper - to taste
  • 6 cups mixed greens
  • 1 cucumber - chopped
  • 2 tablespoon fresh parsley - chopped
  • 1 tablespoon fresh dill - chopped
  • 2 oz goat cheese - crumbled, can also use feta cheese or bleu cheese
  • 1 avocado - sliced or chopped

Honey Mustard Vinaigrette

  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 3 tablespoons honey
  • 2 tablespoons dijon mustard
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon kosher salt


  • Preheat oven to 425°F. 
  • On a rimmed baking sheet place the cauliflower and chickpeas. Drizzle the olive oil overtop and toss to coat. Sprinkle on the paprika, garlic, pepper flakes, salt and pepper. Toss to coat again. Roast in the oven for 20 minutes. Remove from oven and set aside for 5-10 minutes to cool before adding it to the salad. 
  • While those are roasting add the mixed greens, cucumber, parsley, dill to a large bowl. 
  • Add the roasted cauliflower and chickpeas to the salad. Drizzle vinaigrette overtop and then add the goat cheese crumbs and avocado and toss to coat. Top the salad off with any more vinaigrette, to taste. Serve!

Honey Mustard Vinaigrette

  • In a glass jar whisk together all of the ingredients until fully combined. 


Tahini: If you don't have tahini, you can omit it completely, but I love the nutty flavor it adds to the dressing. 
Storing: This salad doesn't store well once the dressing has been added to it. If you anticipate leftovers I suggest you portion the greens onto individual plates and add the dressing then.
Servings: Makes enough for 2 persons to enjoy as a main course, or 4 servings if doing it for a side salad. 
Nutritional information is an estimate. 


Calories: 1244kcal (62%), Carbohydrates: 117g (39%), Protein: 37g (74%), Fat: 77g (118%), Saturated Fat: 14g (70%), Cholesterol: 13mg (4%), Sodium: 1305mg (54%), Potassium: 2555mg (73%), Fiber: 31g (124%), Sugar: 45g (50%), Vitamin A: 3397IU (68%), Vitamin C: 193mg (234%), Calcium: 295mg (30%), Iron: 11mg (61%)