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Warm Fall Vegetable Salad with Dirty Cauliflower

Rondi Robison
A hearty, seasonal salad featuring warm vegetables, spiced “dirty” cauliflower, and a crunchy protein boost from toasted pumpkin seeds (or your choice of beans, nuts, or grilled protein). Perfect for highlighting fresh fall farmers market produce!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Salad
Cuisine Multi-Cuisine
Servings 4
Calories 739 kcal

Ingredients
  

Dirty Cauliflower:

  • 1 head cauliflower, cut into florets
  • 2 tbsp olive, avocado, or coconut oil
  • 1 tsp Italian seasoning
  • ½ tsp chili powder
  • ¼ tsp paprika
  • ⅛ tsp cayenne, optional
  • ¼ tsp black pepper
  • Pinch of salt to taste

Seared Vegetables

  • 1 zucchini, spiralized into noodles
  • 1 sweet potato, peeled & cubed
  • 2 beets, peeled & cubed
  • 1 butternut squash peeled & cubed
  • 1 cup broccoli florets
  • 1 cup brussels sprouts, trimmed & halved
  • 1 tbsp olive, or avocado, coconut oil, etc
  • Salt & pepper, to taste

Grilled Fruit (Optional)

  • 2 ripe peaches, pitted & cut into wedges
  • ½ pomegranate, seeds for garnish

Dressing (Optional but highly recommended)

  • ¾ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tsp lemon juice
  • 1 tsp honey, or maple syrup for vegan
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • ¼ tsp dried oregano
  • 2 garlic cloves, or ½ tsp garlic powder
  • ½ tsp salt, ¼ tsp pepper (to taste)
  • ¼ tsp red pepper flakes, optional

Instructions
 

Make the Dirty Cauliflower:

  • Preheat oven to 400°F (200°C).
  • Toss cauliflower with oil and all spices.
  • Roast 20–25 minutes, flipping halfway, until golden and slightly crispy.
  • Tip: You can also pan-sear in a skillet until tender and browned.

Sear the Vegetables:

  • Heat oil in a large skillet over medium heat.
  • Add sweet potato, beets, and butternut squash. Cook 10–12 minutes, stirring occasionally, until tender and golden.
  • Add broccoli and Brussels sprouts. Cook another 5–7 minutes until browned.
  • Add zucchini noodles last. Sauté just 2–3 minutes, to warm but keep them crisp. Set aside.

Optional: Grill the Fruit

  • Grill peach wedges on medium-high heat, 2–3 minutes per side, until lightly charred.
  • Sprinkle salad with fresh pomegranate seeds before serving.

Prepare Protein (Choose Your Style):

  • Garbanzo beans: Sauté with oil, garlic, cumin, salt, and pepper until golden(about 10 minutes). Or roast with smoked paprika and garlic powder for crunch.
  • Pumpkin seeds/walnuts: Toast dry in a skillet or oven until fragrant. Season with salt; add maple syrup or smoked paprika for extra flavor.
  • Grilled chicken: Marinate with oil, salt, pepper, and Italian seasoning. Grill 6–7 min per side, then slice thin.

Assemble the Salad:

  • In a large bowl, combine seared vegetables and roasted cauliflower.
  • Add grilled peaches and pomegranate seeds, if using.
  • Toss gently with dressing.
  • Scatter with toasted pumpkin seeds, beans, or your chosen protein.
  • Garnish with fresh herbs (parsley, basil, or thyme).

Nutrition

Calories: 739kcalCarbohydrates: 67gProtein: 10gFat: 53gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 37gSodium: 441mgPotassium: 1923mgFiber: 15gSugar: 27gVitamin A: 28832IUVitamin C: 168mgCalcium: 207mgIron: 5mg
Keyword Seasonal
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