Roasted Cauliflower and Carrot Salad

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 160kcal


  • 1 small head cauliflower
  • 5 medium carrots
  • 1 large turnip
  • 1 medium onion
  • 6 tbsp Bertolli  olive oil
  • 1 tbsp Italian seasoning blend
  • 3 tbsp  unseasoned rice vinegar
  • 1 1/2 tbsp  maple syrup
  • 1/4 tsp mustard powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 6 cups baby leaf lettuce
  • 1/2 cup pomegranate seeds (arils) 


  • Preheat oven to 425° F. Cut cauliflower into florets. Peel carrots, cut in half vertically, then cut into 2-inch pieces. Peel turnip and dice into bite-size pieces. Dice onion into bite-size pieces.
  • In a large bowl toss cauliflower, carrots, turnips and onions with 3 tablespoons of the olive oil and Italian seasoning blend. Place onto a baking sheet and roast for 20 minutes. Remove baking sheet from oven and stir vegetables. Continue baking for 15 minutes or until vegetables are tender.
  • While vegetables are roasting, make the salad dressing. In a small bowl combine remaining 3 tablespoons of olive oil, rice vinegar, maple syrup, mustard, salt, black pepper and garlic powder.
  • To assemble the salad combine the lettuce and roasted vegetables, then toss with the dressing. Top with pomegranate seeds and serve immediately


Calories: 160kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Cholesterol: 0mg | Sodium: 134mg | Potassium: 378mg | Fiber: 3g | Calcium: 48mg | Phosphorus: 53mg

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