The Golden Winter Salad : Roasted Cauliflower, Pumpkin, and Fresh Spinach
This winter salad strikes the perfect balance between warm and fresh. Golden-roasted cauliflower florets and tender pumpkin cubes come straight from the oven, lightly spiced with turmeric, then rest on a bed of crisp spinach leaves and roasted hazelnuts. Invite this Golden Winter Salad : roasted cauliflower, pumpkin, and fresh spinach, into your kitchen for more greens and seasonal vegetables.
To elevate every bite, roasted hazelnuts add a subtle crunch and nutty depth, while the gentle warmth of turmeric brings both color and comfort. The contrast of textures and flavors makes this salad deeply satisfying : cozy yet vibrant.
Why you’ll love this golden winter salad ?
- Five nourishing ingredients : Turmeric brings its powerful anti-inflammatory properties, while roasted hazelnuts add healthy fats and a satisfying crunch. Fresh green leaves help support the immune system, and cauliflower provides fiber and key nutrients that keep you feeling full, energized, and well balanced. Finally, pumpkin add a gentle sweetness along with beta-carotene to support skin.
- This salad works beautifully as a main bowl for lunch or dinner, or as a simple, flavorful side dish!
Easy ways to serve this salad bowl
Depending on my mood, I keep it very simple and just drizzle extra-virgin olive oil, season with salt and freshly ground pepper, and let the roasted vegetables shine.
Or, when I want something a little more indulgent, I quickly prepare my go-to tahini dressing. It’s incredibly good and made with just tahini, lemon juice, garlic, water, and a touch of coriander powder. Whisk everything together until smooth and creamy, and it’s ready in minutes.
Roasting cauliflower and pumpkin together
I cut the cauliflower into small florets so it cooks faster and stays lightly crunchy. The pumpkin is also cut into small pieces, allowing both vegetables to roast at the same time. With everything evenly sized, the roasting time is about 15-20 minutes, resulting in tender pumpkin and cauliflower that remains slightly crisp, helping preserve both texture and nutrients.
If you prefer your cauliflower “well done” and softer, roast it 5–10 minutes first, then add the pumpkin and finish cooking together.
More cauliflower options (because we love it)
As you already know, I love cooking with cauliflower. It’s an incredibly versatile vegetable that pairs beautifully with spices and different textures. In this warm roasted cauliflower salad, it truly shines alongside fragrant spices, golden roasted florets, and fresh green leaves—simple, comforting, and deeply satisfying.
But cauliflower doesn’t stop there. You can turn it into :
- cauliflower fried rice,
- a creamy sauce,
- steaks, or even,
- a cauliflower pizza crust.
Cauliflower is also at its best during the winter months, making it the perfect seasonal vegetable to enjoy right now. I always love choosing local, in-season cauliflower (better for flavor, nutrients, and the planet).
Top Tip
Hazelnuts add a rich, nutty flavor and a satisfying crunch to this winter salad, perfectly complementing the roasted cauliflower and pumpkin. They are also energy-dense and nutrient-rich, making them a valuable addition to a balanced, plant-based meal.
Naturally gluten-free, hazelnuts are packed with essential minerals such as manganese, potassium, calcium, copper, iron, magnesium, zinc, and selenium. They are also an excellent source of vitamin E, known for its antioxidant properties and role in supporting skin and immune health..
Healthy Golden Winter Salad : Roasted Cauliflower, Pumpkin and Fresh Spinach…
Refreshing, caramelized, crisp-tender and easy !
– Healthy greetings from Laetitia –
The Golden Winter Salad : Roasted Cauliflower, Pumpkin And Fresh Spinach
Ingredients
- 1 medium head cauliflower, cut into small florets
- ½ small pumpkin or 2 cups, cut into small cubes
- 2 tbsp coconut oil (melted) or extra virgin olive oil, for cauliflower
- 2 tbsp extra virgin olive oil, for pumpkin and salad
- 1-2 tsp turmeric
- 1-2 tsp cumin powder
- Fresh ground pepper and Himalayan salt to taste
- 10-15 hazelnuts, roasted and crushed
- 2-3 handful of young spinach leaves, rinsed
Instructions
SALAD
- Preheat the oven to 180°C (fan).
- Wash cauliflower and cut into small florets.
- In a medium to large bowl, mix 2 tbsp of melted coconut oil or olive oil with turmeric, cumin, salt, and freshly ground black pepper (to help activate the turmeric).
- Toss the cauliflower into the mixture and stir thoroughly until all florets are completely covered.
- Place them on a baking sheet and leave some space for the pumpkin. Set aside.
- Peel and cut the pumpkin into small cubes (about 2 cups) and place them next to the cauliflower on the baking tray. Drizzle with a little olive oil (1 tbsp), season with salt and freshly ground black pepper.
- Put them all into the oven and roast for 15 to 20 minutes (or until soft and lightly roasted). I usually mix one or twice while cooking and roasting.
- Meanwhile, wash and drain the spinach salad and place it in a large salad bowl.
- Crush the hazelnuts in a mortar. Roast them in a pan (3 to 4 minutes) and let them cool down.
- Take the vegetables out of the oven and let them cool down for few minutes (if you want to avoid the spinach to wilt).
DRESSING – ASSEMBLE
- Drizzle the spinach leaves with extra-virgin olive oil (about 1 tablespoon, adjustable to taste), then sprinkle with roasted hazelnuts.
- For a creamier option, prepare a delicious Tahini dressing (check under the roasted eggplant recipe).
- When ready to serve, gently combine the warm roasted vegetables with the spinach leaves in a salad bowl (or serve them separately), as very hot vegetables can cause the spinach to wilt. Enjoy this delicious watm-cold winter salad !
