Published:
Dec 1st 2021
by 
Last updated: Jul 6th 2025
This hearty and colorful Roasted Cauliflower Salad is more than just a side—it’s a satisfying, wholesome meal in a bowl. Featuring crispy roasted cauliflower and zucchini, creamy feta, black beans, and fresh veggies tossed in a zesty pesto-lime dressing, it’s packed with flavor, nutrients, and texture. Perfect for lunch, brunch, or as a make-ahead meal.
Pro Tip Toss salad only when ready to eat to keep greens from wilting.
- Ready in 40 minutes and full of fresh, vibrant ingredients
- Naturally gluten-free, vegetarian, diabetic-friendly, keto, and low-fat
- Can easily be made vegan by skipping the feta or using a plant-based version
- Ideal for meal prep, potlucks, or light dinners
- Cut veggies evenly for consistent roasting and texture
- Roast at high heat (400°F) to get caramelized edges without overcooking
- Toss with dressing just before serving to keep the greens crisp
- Serve warm or cold—great either way
- Add grilled tofu, chickpeas, or quinoa for added protein
- Pair with pita bread or avocado toast for a full meal
- Vegan: Omit feta or use a dairy-free alternative
- Low-Carb: Omit or reduce beans
- Extra Protein: Add grilled chicken, salmon, or tofu
- Herb Twist: Swap pesto for chimichurri or a lemon-tahini dressing
- Short-Term: Store in the fridge for up to 2 days (undressed for best texture)
- Meal Prep Tip: Keep roasted veggies, dressing, and greens separate and combine before serving
For the Dressing:
- Pesto – Brings a bold, herbaceous flavor
- Lime Juice – Adds brightness and acidity
- Dijon Mustard – Provides tang and richness
- Red Pepper Flakes – Adds a subtle kick
For the Roasted Veggies:
- Cauliflower & Zucchini – The base of this hearty salad
- Olive Oil – Helps veggies crisp and carry flavor
- Salt & Black Pepper – Classic seasoning
For the Salad:
- Mixed Salad Greens – Provide freshness and bulk
- Tomatoes, Red Onion, Green Pepper – Add crunch and color
- Feta Cheese – Creamy, salty contrast
- Black Beans – Add protein and fiber
Can I make this salad ahead of time?
Yes, but store components separately and assemble just before serving.
Is this salad filling enough for a full meal?
Absolutely! It includes protein, fiber, and healthy fats—especially with beans and feta.
Can I use frozen cauliflower?
Fresh works best for roasting, but frozen can be used if thawed and patted dry.
How to Make Roasted Cauliflower Salad
Step 1: Make the Dressing
In a small bowl, whisk together pesto, lime juice, Dijon mustard, and red pepper flakes. Set aside to allow flavors to blend.
Step 2: Roast the Vegetables
Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. Cut cauliflower and zucchini into bite-sized pieces, toss with olive oil, salt, and pepper. Spread evenly on the baking sheet.
Bake for 10 minutes, flip, and roast another 10 minutes until golden and tender. Let cool slightly.
Step 3: Assemble the Salad
In a large bowl, combine chopped salad greens, diced tomatoes, red onion, green pepper, black beans, and feta. Add roasted cauliflower and zucchini.
Drizzle with dressing and toss to coat. Serve immediately, warm or chilled.
Time & Serves
Ingredients
3 tablespoons of Pesto
3 tablespoons Lime Juice
½ teaspoon Dijon Mustard
1 teaspoon Red Pepper Flakes
1 head Cauliflower
1 medium Zucchini
3 tablespoons Extra Virgin Olive Oil
Salt & Black Pepper to taste
2 cups Mixed Salad Greens - chopped
2 large Tomatoes - diced
1 Red Onion - julienne cut
1 Green Sweet Pepper - julienne cut
1 cup Feta Cheese - cubed
1x15 oz can Black Beans - strained & rinsed
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