Roasted Cauliflower Salad with Chickpeas and Brown Rice

I cherished the end of daylight saving time. The extra hour of sleep was spectacular, but now I would do anything for just one more hour of light in the evening. It seems every year we collectively forget what winter feels like, and we are shocked when the weather turns, the temperature dips, and it’s dark by 4:30pm.

We’ve been quite fortunate on the west coast as it’s been unseasonably warm. Don’t get too jealous—we set a new rain record with 28 days of rain in October (insert crying emoji here) and are still waiting on the final results from November. But instead of dwelling on the dark and wet days, I’m here to introduce you to the idea of a winter salad. Yes, you heard that right; salads aren’t just for summer anymore. Picture winter vegetables roasted until golden and sweet, tossed with a bright lemon vinaigrette, fresh herbs, and crumbled feta. To make it a more substantial meal I added some leftover brown rice, a can of chickpeas, and of course, something green because everything you eat should be colourful.

I chose vegetables that would stand up well in the fridge without getting soggy. No one wants a soggy salad. You can swap out the sweet potatoes for winter squash or carrots, and I’m thinking the next time I make this I’ll add roasted Brussels sprouts or broccoli instead of the kale.

Roasted Cauliflower Salad with Chickpeas and Brown Rice
Serves 10
A delicious winter salad
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
311 calories
35 g
7 g
17 g
7 g
3 g
166 g
205 g
2 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 311
Calories from Fat 149
% Daily Value *
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 7mg
Sodium 205mg
Total Carbohydrates 35g
Dietary Fiber 3g
Sugars 2g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1½ cups uncooked brown rice
  2. 1 head of cauliflower, chopped into small florets
  3. 1 large sweet potato, peeled and diced
  4. 2 tablespoons vegetable oil
  5. 1 bunch of kale, stems removed and leaves chopped into bite-sized pieces
  6. 1 can chickpeas, drained and rinsed well
  7. ¼ cup chopped fresh parsley
  8. ¼ cup chopped fresh dill
  9. ½ cup of crumbled feta cheese
  10. salt and pepper
  1. juice of 2 medium lemons
  2. 1 clove garlic, minced
  3. ½ cup olive oil
  4. salt and pepper to taste
  1. Cook brown rice. I use a 1:2 ratio of rice to water and cook in a rice cooker. If in doubt, google “how to cook rice” ☺
  2. Preheat oven to 425F and line 2 baking sheets with parchment paper, set aside.
  3. Chop cauliflower and sweet potato into bite-sized pieces and toss with 2 tablespoons oil and a good pinch of salt and pepper. Spread vegetables evenly on the 2 baking sheets and roast for 25–30 minutes, stirring occasionally until vegetables are soft and golden brown. Set aside to cool.
  4. While the vegetables and rice are cooking, make the dressing by mixing the lemon juice, minced garlic, and the olive oil in a small bowl or jar. Add salt and pepper to taste. The dressing should be bright and lemony.
  5. Once all the ingredients are cooked and slightly cooled, assemble the salad by mixing together the brown rice, dressing, chopped kale, drained chickpeas, chopped parsley and dill into a large bowl. Stir to combine. Next, add the roasted cauliflower, sweet potato, and crumbled feta. Taste and add more salt/pepper if necessary.
  6. Cover and refrigerate the salad for a few hours to let the flavors marry.
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