Delicious Green Goddess Salad to Brighten Your Day

This Roasted Cauliflower Green Goddess Salad is a nutrient-packed vegan delight, perfect for meal prep.

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Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Vegetables

1 head Cauliflower Use fresh florets for optimal flavor.
2 tablespoons Extra Virgin Olive Oil Can be swapped with avocado oil.
2 tablespoons Blackened Seasoning Feel free to use homemade or store-bought.
1 tablespoon Maple Syrup Agave syrup can be used as a substitute.
1 teaspoon Smoked Paprika Ordinary paprika can be used for a milder flavor.
1 cup Sweet Corn Fresh corn is best, but frozen works.
1 bunch Broccolini Substitute with regular broccoli or asparagus if needed.

For the Greens

4 cups Kale Massage for better tenderness; spinach or romaine can be used instead.
1 each Jalapeños Remove seeds for less spice, or replace with bell peppers.
1 each Cucumber Substitute with zucchini or radishes for a twist.

For the Creamy Topping

1 each Avocado Ripe avocados yield the best texture.
1 cup Green Goddess Dressing Homemade, dairy-free essential.

Equipment

Oven
Baking sheets
Mixing Bowl

Method

Preparation Steps

Preheat your oven to 400°F (205°C) and line two baking sheets with parchment paper.
In a bowl, toss cauliflower florets with olive oil, blackened seasoning, smoked paprika, and maple syrup.
Combine sweet corn and broccolini with olive oil on the second baking sheet and sprinkle with salt and pepper.
Roast both baking sheets in the oven for 20-25 minutes until charred and tender.
Allow vegetables to cool for a few minutes after roasting.
While cooling, prepare the green goddess dressing by blending avocados and herbs until smooth.
In a large bowl, massage chopped kale with olive oil or lemon juice for 2-3 minutes.
Layer the salad with massaged kale, roasted cauliflower, broccolini, sweet corn, jalapeños, and cucumber.
Drizzle the green goddess dressing over the salad and toss gently.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 600mgFiber: 9gSugar: 4gVitamin A: 2000IUVitamin C: 70mgCalcium: 80mgIron: 2mg

Notes

You can store leftovers separately to maintain freshness. Prepare roasted veggies up to 2 days in advance.

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