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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Roast the cauliflower florets and pumpkin for 30 minutes in an oven preheated to 180°C until tender and lightly browned.
Let the vegetables cool and cut the pumpkin into cubes.
Assemble the salad by layering rucola first, then the roasted vegetables, chopped dates, carrot slices, and pomegranate seeds.
Make the dressing by mixing balsamic vinegar with oil and sweetener of choice until well combined.
Add the dressing to the salad with some salt and pepper, mix well and enjoy.
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You can substitute rucola with spinach for a milder flavor.
For a nutty crunch, add toasted walnuts or almonds to the salad.
Can I use a different type of squash instead of pumpkin?
Yes, you can use butternut squash or acorn squash as alternatives.
How can I make this salad vegan?
Ensure your sweetener is vegan, such as using maple syrup instead of honey.
Can I prepare the roasted vegetables in advance?
Yes, you can roast the vegetables a day ahead and store them in the fridge.
What can I use instead of pomegranate seeds?
Dried cranberries or fresh raspberries can be used as substitutes.
How long will the salad keep?
The salad is best enjoyed fresh but can be stored in the fridge for up to 2 days.
