Healthy Recipes Ingredient Vegetable Cauliflower Roasted Cauliflower Salad with Lemon-Shallot Vinaigrette 5.0 (3) 3 Reviews Cauliflower and sweet butternut squash roast together until caramelized and tender, then get tossed with peppery arugula, tangy goat cheese and crunchy pecans in this salad. Using pre-chopped butternut squash is a great prep time-saver, but if you’d rather start from a whole squash, go for it! Serve it warm or at room temperature for a satisfying side. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant at EatingWell. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels.As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on October 30, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Abby Armstrong. Active Time: 15 mins Total Time: 25 mins Servings: 6 Nutrition Profile: Anti-Inflammatory Mediterranean Diet Sesame-Free Healthy Immunity Soy-Free Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Roasting cauliflower and butternut squash brings out their natural sweetness and nutty flavor.This salad is packed with fiber, vitamin C and antioxidants from cauliflower, squash and arugula.Pre-chopped squash saves time on busy nights. This salad is done, start to finish, in under 30 minutes. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings 2 small heads cauliflower, cut into 1-inch florets (about 6 cups) 2 cups chopped butternut squash (about ¾-inch pieces) 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 tablespoons finely chopped shallot 2 tablespoons lemon juice 1 tablespoon champagne vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 2 cups loosely packed arugula ¼ cup crumbled goat cheese 2 tablespoons finely chopped pecans Directions Preheat oven to 450°F. Toss cauliflower florets, 2 cups squash, 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper on a large rimmed baking sheet until evenly coated. Roast until the vegetables are tender and browned in some spots, about 15 minutes. Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Abby Armstrong. Meanwhile, combine 2 tablespoons shallot, 2 tablespoons lemon juice, 1 tablespoon vinegar, 1 teaspoon honey, 1 teaspoon mustard and the remaining 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl; whisk well. Place 2 cups arugula and the roasted vegetables in a large serving bowl; toss to combine. Top with ¼ cup goat cheese and 2 tablespoons chopped pecans. Drizzle with the vinaigrette. EatingWell.com, October 2025 Save Rate Print Nutrition Facts (per serving) 140 Calories 11g Fat 10g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size ¾ cup Calories 140 % Daily Value * Total Carbohydrate 10g 4% Dietary Fiber 2g 8% Total Sugars 3g Added Sugars 1g 2% Protein 3g 7% Total Fat 11g 14% Saturated Fat 3g 13% Cholesterol 4mg 1% Vitamin A 284µg Vitamin C 29mg 32% Vitamin D 0µg Vitamin E 2mg 12% Folate 43µg Vitamin K 18µg Sodium 258mg 11% Calcium 59mg 5% Iron 1mg 5% Magnesium 30mg 7% Potassium 328mg 7% Zinc 0mg 4% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.