Roasted cauliflower salad recipe

Salads have a bad reputation. Often, they’re just a bunch of flavourless leaves with a sprinkling of some other vegetables that leave you hungry soon afterwards. Other times, they are overloaded with sugary and salty items and topped with an unhealthy dressing.

Well, here’s a salad that is just the opposite. The Roasted Cauliflower Salad is rich in Superfoods, increases fibre in your diet, supplies antioxidants to fight inflammation and cancer and helps you to maintain a lean body. 

Give it a try!


Makes 3-4 servings.


4 cups arugula

1 handful lettuce

1 Cup Chopped parsley

½ red onion

1 cucumber

1 red bell pepper

1.5 C Chopped cauliflower

½ C Chopped Squash

1 lemon

3 tbsp. cider vinegar

1 tsp ground flaxseed

1 garlic clove

¼ Cup extra virgin olive oil (EVO)

1 tsp sea salt

2 tsp Italian Herbs

Preheat your oven to 370 degrees.

Salad dressing

Add lemon juice, olive oil, garlic, 1 tsp ground flaxseed, 1 handful parsley, pinch Italian herbs, pinch salt, cider vinegar and blend until smooth.

Roasted Veggies

You will need to get started with a chopping board, bowl, tray, and ingredients laid out ready to go. Use the bowl to add all chopped veggies to toss in 1 tbs EVO and Italian herb seasoning then bake them until roasted on top. Toss in pumpkin seeds towards the last 7 minutes of roasting to crisp.


Use another bowl to add veggies, arugula, lettuce, cucumber and parsley. Toss all ingredients with dressing and serve if desired with Grilled Salmon or Chicken and enjoy the combination of the roast with the cold leafy flavor burst.

This is just one of the many nutrient-dense, whole recipes that will be included in my Fat Burner and Nutrition Purification Programs.

Contact me today and let’s start NOW towards getting you one step closer towards your fittest and healthiest self. 

Annick G. Lewis 

Nutritionist (BSc) & Qualified Personal Trainer  

CEO & Founder Green Balance TT

Nutrition & Fitness Meet Fun


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