Description
A vibrant, nutritious salad featuring roasted cauliflower and crisp greens tossed in creamy, herb-packed Green Goddess dressing—perfect as a light main or side dish.
Ingredients
Units
Scale
- 1 medium head cauliflower, cut into florets
- 2 tbsp olive oil
- Salt and pepper, to taste
- 4 cups mixed salad greens (lettuce, spinach, arugula)
- 1 avocado, diced
- 1/4 cup sliced almonds, toasted
- 1/4 cup cherry tomatoes, halved
- Fresh herbs for garnish (chives or parsley)
- Green Goddess Dressing: 1/2 cup Greek yogurt or mayonnaise, 1/4 cup sour cream, 2 tbsp olive oil, 2 tbsp lemon juice, 1 garlic clove, 2 tbsp fresh parsley, 1 tbsp fresh chives, 1 tbsp fresh tarragon (or a mix), salt and pepper to taste
Instructions
- Preheat oven to 425 °F (220 °C). Toss cauliflower florets with 2 Tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 min until golden and tender, stirring halfway. Cool slightly.
- While cauliflower roasts, prepare dressing: combine Greek yogurt (or mayo), sour cream, olive oil, lemon juice, garlic, parsley, chives, tarragon, salt, and pepper. Blend or whisk until smooth.
- In a large bowl, combine mixed greens, diced avocado, cherry tomatoes, and toasted almonds.
- Add slightly cooled roasted cauliflower.
- Drizzle with Green Goddess dressing and toss gently to combine.
- Garnish with extra fresh herbs and serve immediately.
Notes
- Make dressing ahead—store in fridge up to 3 days.
- Substitute Greek yogurt with mayonnaise for richer flavor.
- Add protein like grilled chicken, shrimp, or chickpeas for a heartier salad.
- Replace almonds with pumpkin seeds or walnuts for variation.
- For extra flavor, sprinkle crumbled feta or goat cheese on top.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 5 mg