Warm Kale, Sweet Potato & Cauliflower Salad with Lemon-Rosemary Dressing

Name: Warm Kale, Sweet Potato & Cauliflower Salad with Lemon-Rosemary Dressing
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: Sweet potatoes; Cauliflower; Avocado oil; Salt; Garlic powder; Paprika; Garlic cloves; Fresh rosemary; Lemon peel; Avocado oil; Olive oil; Salt; Black pepper; Honey; Dijon mustard; Lemon juice; Water; Kale; Cooked quinoa; Apple; Red onion; Dates; Toasted pecans; Salt

A hearty fall salad featuring roasted sweet potatoes, cauliflower, quinoa, apples, and dates—tossed in a fragrant rosemary-lemon-garlic vinaigrette. A vibrant gluten-free meal packed with flavor and texture.

🥗 Warm Kale, Sweet Potato & Cauliflower Salad with Lemon-Rosemary Dressing

There’s something magical about the combination of roasted fall vegetables, fresh apples, and a zesty, herby vinaigrette 🍋🌿. This warm kale, sweet potato, and cauliflower salad brings all those cozy autumn flavors together — it’s hearty, nutrient-rich, and bursting with texture.

Whether you’re prepping a weekday lunch or serving it as a side for dinner, this salad delivers both comfort and nourishment.

🧡 The Perfect Fall Balance

What makes this salad shine is its balance — sweet roasted sweet potatoes and dates, tangy lemon juice, earthy rosemary, and the satisfying crunch of toasted pecans. The infused oil dressing is truly the star: warming garlic and rosemary in avocado oil before whisking in olive oil and lemon transforms it into a liquid gold vinaigrette ✨.

The quinoa adds a touch of heartiness, making this dish substantial enough to stand on its own. It’s naturally gluten-free, vegetarian, and can easily be made vegan by swapping honey for maple syrup.

🥣 How It Comes Together

Roast the veggies — Sweet potatoes and cauliflower are tossed in avocado oil and spices, then roasted until caramelized and tender.
Infuse the dressing — Warm avocado oil over chopped garlic, rosemary, and lemon peel for an aromatic base, then whisk in olive oil, Dijon mustard, and honey.
Assemble — Toss kale, quinoa, chopped apples, dates, and pecans with the roasted vegetables and drizzle generously with the vinaigrette.

The result? A salad that’s warm, fragrant, and deeply satisfying — perfect for cozy evenings or healthy lunch prep.

🌿 Why You’ll Love It

🥔 Roasted to perfection — caramelized edges bring out natural sweetness
🌱 Nutrient-dense — packed with fiber, vitamins, and healthy fats
🍎 Textural contrast — soft quinoa meets crisp apples and crunchy pecans
🧄 Flavor-packed dressing — aromatic rosemary and lemon-infused oil
💪 Meal-prep friendly — keeps beautifully for a few days in the fridge

💡 Pro Tips

Massage your kale: Rub it gently with a drizzle of olive oil to make it softer and less bitter.
Leftover magic: The dressing doubles as a dip or drizzle for grain bowls and roasted veggies.
Swap it up: Try walnuts or almonds instead of pecans for variation.

🍴 Serving Ideas

Serve it warm for cozy comfort or room temperature for a refreshing meal. Pair it with:

A soft poached egg or grilled halloumi for extra protein
Crusty sourdough for a satisfying crunch
A chilled sparkling water with lemon to brighten the palate

🥕 Storage & Make-Ahead

This salad is meal-prep gold 🥇 — the roasted veggies and dressing can be made up to 2 days in advance. Store separately, then toss together before serving to keep everything fresh and crisp.

❓ FAQ

Can I make this salad ahead of time?
Yes! Roast the veggies and prepare the dressing up to 2 days in advance. Combine everything right before serving for the best texture.

Can I substitute quinoa with another grain?
Absolutely — farro, brown rice, or bulgur are all great options.

Is this recipe vegan?
Yes — just swap honey for maple syrup to make it 100% plant-based 🌿.

A simple, wholesome, and flavor-packed autumn salad that brings color and comfort to your table 🍂.
Try it once — and it might just become your new seasonal favorite.