Giada Roasted Cauliflower and Baby Kale Salad

From The Cookbook: Eat Better Feel Better

When I’m in the mood for something light yet hearty, this Giada Roasted Cauliflower and Baby Kale Salad is one of my top picks. It’s the perfect combination of roasted cauliflower, sweet grapes, and crunchy walnuts—all tossed in a zesty za’atar dressing.

When I made this salad, I paired it with Giada Chicken Marsala Meatballs, and it was such a hit! The savory meatballs balanced the freshness of the salad perfectly. Another great pairing is Giada Chicken Scarpariello, which brings that extra touch of flavor to complete the meal.

Why This Recipe Works

This Giada De Laurentiis Roasted Cauliflower and Baby Kale Salad is my go-to when I want something quick, healthy, and full of flavor. The roasted cauliflower adds a nice heartiness, while the sweet grapes and crunchy walnuts make each bite interesting.

The first time I made it, I was surprised at how easily it came together, yet it felt like something special. The Dijon mustard and za’atar in the dressing really elevate the dish without much effort.

Whether you’re making it for a simple weeknight meal or as a side for a gathering, it’s always a hit. Plus, it’s flexible—you can easily swap ingredients based on what you have on hand!

Giada Roasted Cauliflower and Baby Kale Salad

Recipe Ingredients

Cauliflower: You’ll need one head of cauliflower, cut into bite-sized florets. Roasting the cauliflower gives it a slightly nutty flavor that pairs perfectly with the other salad ingredients.
Baby Kale: Use about 5 ounces of baby kale, which provides a tender, mild green base for the salad. If you prefer, you can swap it out for spinach or arugula.
Red Grapes: Halve a cup of seedless red grapes to add a sweet, juicy contrast to the savory ingredients. Green grapes work as well if you like a more tart flavor.
Toasted Walnuts: Chopped and toasted walnuts add a lovely crunch and nutty richness to the salad. If you’re nut-free, toasted sunflower seeds or pepitas are a great alternative.
Feta Cheese: Crumbled feta offers a salty, creamy bite. You can leave it out if you’re doing a dairy-free or reboot-friendly version of the salad.
Dijon Mustard: This is the base for the dressing, adding a tangy, sharp flavor that helps balance the sweetness of the grapes.
Za’atar: A Middle Eastern spice blend that gives the dressing an earthy, herby flavor. If you can’t find za’atar, try using a mix of dried thyme, sesame seeds, and sumac.
Cider Vinegar: Adds brightness and acidity to the dressing, tying all the flavors together nicely.

Note: The rest of the ingredients can be found in the recipe card below.

Step-by-Step Directions

Step One – Preheat your oven to 450°F. On a large baking sheet, toss the cauliflower florets with olive oil and ¾ teaspoon of kosher salt. Spread the cauliflower in an even layer and roast for about 25 minutes, turning halfway, until golden and tender.

Step Two – While the cauliflower roasts, prepare the dressing. In a large bowl, whisk together Dijon mustard, cider vinegar, extra-virgin olive oil, ¼ teaspoon kosher salt, and za’atar until well combined.

Step Three – Once the cauliflower is roasted and slightly cooled, add it directly to the bowl with the dressing. Toss everything together until the cauliflower is evenly coated with the dressing.

Step Four – Add the baby kale to the bowl with the dressed cauliflower. Gently toss the kale so it gets coated and slightly wilts from the warmth of the cauliflower.

Step Five – Toss in the halved red grapes and toasted walnuts. Mix gently to ensure everything is evenly distributed throughout the salad.

Step Six – Top the salad with crumbled feta cheese if using, and give the salad one final light toss. Serve immediately while the salad is still warm.

How to serve

I often enjoy it as a light lunch when I’m craving something fresh but hearty.
If you want to make it more of a full dinner, pair it with some grilled chicken or roasted salmon. I once served it alongside Giada Big Batch Roasted Veggies, and it was such a hit! The extra veggies made for a really filling, nutritious meal.
For a more casual gathering, I’ve served this salad with some warm crusty bread and Giada Green Fried Rice on the side. It’s perfect when you’re looking for something simple, but still flavorful and impressive for guests.

Recipe FAQs and Variations

Can I use spinach instead of baby kale?

Yes! If you can’t find baby kale or prefer a milder green, baby spinach or arugula works well. Both will add a different texture but still taste great.

How should I store leftovers?

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if you plan to store it for longer to prevent the greens from wilting.

Can I use another type of nut?

Absolutely. If you’re out of walnuts or prefer another option, try using toasted almonds, pecans, or even pine nuts for a different flavor.

What can I use if I don’t have za’atar?

If you can’t find za’atar, you can make a simple substitute by mixing dried thyme, sesame seeds, and sumac. This will give you a similar flavor profile.

Check out More Giada Salad Recipes:

Giada Roasted Cauliflower and Baby Kale Salad

Recipe by Giada De LaurentiisCourse: Salads, DinnerCuisine: MediterraneanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

For the Salad:
1 head of cauliflower, cut into 1-inch florets
2 tablespoons olive oil
1 teaspoon kosher salt, divided
1 (5-ounce) container baby kale
1 cup seedless red grapes, halved
¾ cup chopped toasted walnuts
½ cup crumbled feta cheese (optional)
For the Dressing:
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
2 teaspoons za’atar

Directions

Preheat your oven to 450°F. Line a rimmed baking sheet with parchment paper or foil. Spread the cauliflower florets evenly on the sheet, drizzle with olive oil, and sprinkle with ¾ teaspoon kosher salt.
Roast for about 25 minutes, turning halfway through, until tender and golden brown. Let cool slightly on the pan.
While the cauliflower roasts, prepare the dressing. In a large mixing bowl, whisk together Dijon mustard, cider vinegar, extra-virgin olive oil, ¼ teaspoon kosher salt, and za’atar until smooth.
Once the roasted cauliflower has cooled slightly, add it to the bowl with the dressing. Toss gently to ensure every piece of cauliflower is coated evenly with the dressing.
Add the baby kale to the bowl. The warmth of the cauliflower will gently wilt the kale. Toss the salad gently to combine the greens and cauliflower.
Next, add the halved red grapes and toasted walnuts to the bowl. Toss everything together carefully to evenly distribute the ingredients without bruising the grapes.
If you’re using feta cheese, sprinkle the crumbled feta over the salad and give it one last gentle toss to combine everything.
Serve the salad immediately while it’s still slightly warm for the best flavor and texture. Enjoy as a light meal or a delicious side!

Nutrition Facts

4 servings per container

Amount Per ServingCalories350
% Daily Value *
Total Fat 26g 40%
- Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 630mg 27%
Total Carbohydrate 21g 8%
- Dietary Fiber 5g 20%
- Sugars 9g
Protein 9g 18%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.