Roasted Cauliflower Salad

A “power bowl” with a little bit of everything!

I am a meat-and-potatoes girl; I like real food. Sure, I like nosh too, but I’ll take a good meal over a piece of cake any day. When it comes to lunch, I love a good, hearty salad. I try to replicate the big, fancy pre-made $20 salads that you can buy. Making a salad at home is so much cheaper and better, because you can customize it with exactly what you want. 

I always make sure to have salad ingredients in my fridge so I know I can make myself a hearty salad if I’m in the mood. Even if I don’t have time to prep anything fancy, I always keep a container of my Everyday Creamy Salad Dressing, which lasts in the fridge for weeks, on hand, and there’s tomatoes, cucumbers and lettuce, plus canned chickpeas in the pantry. Sometimes I go all out and spend a few extra minutes roasting cauliflower on these real cookie sheets (so much better than disposables!). The cauliflower adds so much depth to the salad! 

A salad lunch is the biggest treat for me. I’ll sit on the couch and enjoy or eat it at my desk while I’m working. If my girls are around, I always double it, because they love to pick at my salads! My little one especially looks for the “little yellow ballies,” aka chickpeas.

This salad has a little bit of everything in it — I call it a power bowl. It’s got vegetables, healthy fats, protein… I genuinely feel that when I eat a well-rounded salad like this one, it carries me through the day and keeps me full for so long. 

As with any salad, you can add, skip or substitute any vegetables you want!

roasted cauliflower salad

Roasted Cauliflower Salad

This "power bowl" has a little bit of everything!
Print Recipe


Roasted Cauliflower

  • 1 24-oz. bag frozen cauliflower
  • 1 tsp oil
  • ½ tsp Union Spice Blends Mediterranean Seasoning*

Salad Ingredients

  • 1 bag baby spinach
  • 1 15-oz. can chickpeas, drained
  • 2 cups cooked quinoa
  • 2 Roma tomatoes, chopped
  • 2 Persian cucumbers, chopped
  • 1 yellow pepper, chopped
  • ¼ red onion, sliced thin
  • ½ cup plain Greek yogurt
  • 1 cup feta cheese, crumbled
  • Olive oil, for drizzling
  • Italian seasoning, to taste


  • For the cauliflower, preheat oven to 400°F. Place cauliflower on a parchment-lined baking sheet and toss with Mediterranean seasoning and oil. Roast for 40 minutes.
  • To assemble the salad, place all vegetables and quinoa in a bowl. Top with crumbled feta. Mix in yogurt; drizzle with olive oil and Italian seasoning and enjoy!


I arranged my salad fancy for the picture, but you can just dump everything in!
This salad is best served fresh, but components can be prepared a few days in advance.
If you don’t have the spice blend, you can buy it here or sub with ½ tsp paprika and ¼ tsp cumin.

Recipe by Faigy Murray | https://mykitchenmystudio.com/roasted-cauliflower-salad/

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