Roasted Cauliflower Pumpkin Salad

Name: Roasted Cauliflower Pumpkin Salad
Prep time: 10 min
Cook time: 20 min
Yield: Serves 4-6
Cuisine: Australian

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roubashahin.com.au

Salads

Warm, nutty, and full of texture — this roasted salad is the one you'll keep coming back to.

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

Serves 4-6

About this recipe

There is something about roasted vegetables that I just cannot get enough of. The edges go golden, the natural sweetness deepens, and everything that was a bit ordinary on the bench becomes something really worth eating. This roasted cauliflower pumpkin salad is exactly that kind of dish — it’s humble, it’s warm, and every single bite has something going on.

What I love about this salad is how the two vegetables complement each other so well. The cauliflower roasts up with beautiful caramelised edges while the pumpkin turns soft and sweet at the centre. Tossed together with baby spinach, fresh dill, and crunchy roasted almonds, the whole thing comes together in a way that feels really considered — even though it genuinely isn’t that much work. What’s more, the wholegrain mustard dressing ties everything together with a gentle tang that cuts right through the richness of the roasted vegetables.

If you’ve made my Roasted Pumpkin Couscous Salad, you’ll feel right at home here — this one is a little lighter, grain-free, and very easy to pull together on a weeknight. I also love serving it alongside dishes from my One Tray Roasted Vegetables for a full spread when friends come over. That said, this roasted cauliflower pumpkin salad holds its own beautifully as a standalone lunch or a generous side.

Ingredients

Main Ingredients

500 grams cauliflower, cut into florets
500 grams butternut pumpkin, cut into chunks
2 tablespoons olive oil
Salt and pepper, to taste
2 large handfuls of baby spinach (approximately 80 grams)
½ Small bunch of fresh dill, roughly chopped (1-2 tablespoons)
80 grams roasted almonds

Dressing

1 tablespoon wholegrain mustard
2 tablespoons white wine vinegar
2 tablespoons olive oil
Salt and pepper, to taste

Notes from Rouba

Cut the cauliflower and pumpkin into similar-sized pieces so they roast evenly and finish at the same time.
Don’t crowd the tray — if it’s too packed, the vegetables will steam instead of roast and you’ll lose those golden edges.
The dill is fresh here, and it makes a real difference. Roughly chopped is perfect — you don’t want it too fine.
Add the spinach while the vegetables are still warm so the leaves just soften slightly rather than fully wilting.
The mustard dressing comes together in seconds. Whisk it up while the vegetables are in the oven.
Roasted almonds add a lovely crunch — use slivered or whole, whatever you have.
If mustard isn’t your thing, a simple fresh dressing of olive oil, lemon juice, and a little crushed garlic works beautifully over this salad too.

Method

Step 1. Roast the vegetables

Preheat the oven to 200°C (fan-forced) (220°C conventional) (390°F).

Place the cauliflower florets and pumpkin chunks on a large lined baking tray. Drizzle with olive oil, season with salt and pepper, and toss well to coat. Spread everything out in a single layer and roast for 20 minutes, or until golden at the edges and cooked through.

Step 2. Make the dressing

While the vegetables roast, whisk together the wholegrain mustard, vinegar, olive oil, salt, and pepper in a small bowl until well combined. Set aside.

Step 3. Assemble and serve

Remove the tray from the oven and allow to cool for just a couple of minutes. Transfer the roasted vegetables to a large serving bowl or plate. Add the baby spinach and toss gently so the leaves wilt slightly from the warmth of the vegetables. Scatter over the fresh dill and roasted almonds, drizzle with the dressing.

A FEW THINGS YOU'LL WANT TO KNOW

Can I use frozen cauliflower?
Fresh works best here because frozen cauliflower holds a lot of moisture and tends to steam in the oven rather than roast. Fresh florets will give you those lovely golden edges that make this salad so good.

What type of pumpkin should I use?
Kent or butternut both work beautifully. Kent tends to be a little drier and roasts with a firmer texture, while butternut goes slightly softer and sweeter — either is perfect.

Can I make this ahead?
You can roast the vegetables a few hours ahead and store them at room temperature. In the recipe I suggest adding the spinach while the vegetables are still a little warm so the leaves soften slightly — but if you're prepping ahead, hold off on the spinach, dill, almonds, and dressing and add everything just before serving so the greens stay fresh and the almonds stay crunchy.

What vinegar works best in the dressing?
White wine vinegar is what I use — it's light and lets the wholegrain mustard do its thing without overpowering it. Apple cider vinegar works too, just know it has a slightly stronger flavour, so taste as you go.

Can I use a different dressing altogether?
Yes! If mustard isn't your thing, a simple dressing of fresh lemon juice, olive oil, and a little crushed garlic is lovely over this salad. It's lighter and a little more familiar — but honestly, I'd encourage you to try it with the mustard first because the combination really works.

Can I add protein to make it more filling?
Absolutely. A tin of drained chickpeas tossed through with the vegetables before roasting, or some grilled chicken on the side, turns this into a really hearty meal.