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overhead shot of kale cauliflower salad on white plate with fork

Kale Cauliflower Salad

With butternut squash, crispy chickpeas and cauliflower rice, this cauliflower salad is the perfect make-ahead lunch.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 604kcal
Author Ryan Beck



  • 4 tablespoon olive oil, divided
  • 1 ½ lbs butternut squash, peeled and diced into ½" cubes
  • 1 (14 oz can) chickpeas, drained and washed
  • 4 cups fresh or frozen cauliflower rice
  • 2 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon cumin
  • 5 cups kale, chopped and stems removed
  • ¼ cup pepitas, roasted
  • ½ cup feta cheese
  • 2 avocado, pitted, peeled and diced into ½" cubes

Cilantro Lime Vinaigrette

  • ½ cup fresh cilantro
  • cup olive oil
  • 2 tablespoon white vinegar
  • 1 tablespoon honey
  • 1 lime, juiced
  • 1 garlic clove, minced
  • ¼ teaspoon kosher salt
  • 2 tablespoon water (if needed to thin out)



  • Preheat oven to 425°F.  Line baking sheet with parchment paper and add butternut squash. Toss with 2 tablespoon olive oil, 1 teaspoon salt and ½ teaspoon black pepper. On another parchment-lined baking sheet, toss chickpeas with 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Bake for 35-40 minutes or until butternut squash is tender and chickpeas are crispy, flipping halfway through.
  • Once done, take another baking sheet lined with parchment paper and toss cauliflower rice with remaining tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper and the cumin. Bake for about 7-10 minutes or until tinder.
  • Toss the kale, butternut squash, chickpeas, cauliflower rice, feta cheese and pepitas in large bowl until mixed. Add vinaigrette and avocado right before serving.

Cilantro Lime Vinaigrette

  • Place all ingredients in a blender and pulse until smooth and emulsified. Add water if you need to thin out.


  • Be consistent with your diced butternut squash. You want them to cook in the same amount of time. If you decide to dice the vegetables at 1 inch instead of ½ inch, just keep in mind they'll take longer to cook.
  • Roast the vegetables and chickpeas long enough so the veggies are cooked and caramelized and the chickpeas are crispy.
  • if using as a make-ahead lunch, keep the cilantro lime vinaigrette separate and toss right before eating.
  • Serve the salad at room temperature. This is a salad that is best served at room temperature or even warm. If making ahead, just pull out of the fridge one hour before serving.


Serving: 1g | Calories: 604kcal | Carbohydrates: 94g | Protein: 28g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 798mg | Potassium: 1440mg | Fiber: 26g | Sugar: 22g