I like to call this salad sunshine in a bowl. Or on a platter. However you serve this carrot cauliflower quinoa salad, it’s everything you could want: bright, refreshing, flavorful, bold, cozy, and nutritious! Tons of veggies, fresh herbs, crunch, and flavor, too.
This hearty grain bowl is perfect for winter-into-spring when you want something in between cozy and refreshing. The carrots and cauliflower are roasted to tender perfection in a blend of spices, then tossed with herbs, veggies, a hint of sweetness from dates, crunch from pistachios, and of course, the sunshine dressing.
This recipe makes the best lunch or veggie-packed dish for your Easter table! Serve it up next to all of those sweet treats for the perfect balance. Everyone will love it!
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Everything you’ll need to make this cauliflower quinoa salad
This beautiful, vegan cauliflower quinoa salad recipe is packed with flavorful roasted veggies, fluffy quinoa and delicious salad mix-ins. Here’s what you’ll need to make it:
- For the veggies: we’re roasting up carrots and cauliflower with cumin, turmeric, garlic powder, a little cayenne pepper if you like heat (I recommend!), salt & pepper.
- For the quinoa: you’ll just need some dry quinoa and water to cook it up. Feel free to use white quinoa or tri-color.
- For the mix-ins: toss this salad together with fresh green onion, cilantro, parsley, chopped Medjool dates, roasted & salted pistachios, and some fresh peas.
- For the sunshine dressing: grab the recipe for this gorgeous sunshine dressing here! It’s made with tahini, lemon juice, a little maple syrup, fresh ginger, turmeric, garlic powder, salt & pepper.
Choose your favorite mix-ins
This cauliflower quinoa salad is great for customizing! Here are some delicious ways to mix it up:
More delicious grains to try
If you’re out of quinoa (or aren’t a fan), try swapping it for:
Add a boost of protein
Looking to add some more protein to this roasted carrot quinoa salad? Here are some great options:
Looking for more greens?
Feel free to add 3-4 cups of fresh spinach or arugula for an extra boost of greens! These tender greens tend to break down more easily as they sit in dressing, so I’d only recommend adding them to this salad if it will be finished day-of, OR adding a handful to your own bowl before you eat.
Roasted cauliflower quinoa salad in 5 steps
- Roast your veggies. You’ll start by roasting the carrots and cauliflower on a baking sheet lined with parchment paper in all of those cozy spices.
- Cook your quinoa. While the veggies are roasting, cook your quinoa in a pot. Get my tips HERE for making the best fluffy quinoa!
- Combine the toppings. Once the quinoa is done, add it to a serving bowl with all of those yummy mix-ins, veggies and herbs.
- Make the dressing. Mix together the sunshine dressing in a medium bowl.
- Toss & serve. Pour the sunshine dressing over the salad, toss, and serve as a main meal or a side dish!
Storing tips
Keep this vegan cauliflower quinoa salad in an airtight container in the fridge for about 3-4 days. This salad can easily be made the day before, too, and will be delicious served the next day!
Tools you’ll need
Get more of my favorite kitchen tools here!
More salad recipes to try
Get all of our delicious salad recipes here!
I hope you love this roasted carrot cauliflower quinoa salad! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
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125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Roasted Carrot Cauliflower Quinoa Salad
Beautiful roasted carrot cauliflower quinoa salad tossed with fresh herbs, sweet Medjool dates, and salty pistachios. This vegan cauliflower quinoa salad is lightly dressed with a bright sunshine dressing for the perfect plant-based lunch or side dish!
Ingredients
- For the veggies:
- 4 medium carrots (or 3 large), cut in half lengthwise and then cut into 2 inch segments/chunks
- 2 cups small to medium cauliflower florets
- 1 tablespoon avocado oil or olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper, if you like a little heat
- Freshly ground salt and pepper
- For the quinoa:
- ¾ cup quinoa
- 1 ⅔ cups water
- For the salad mix-ins:
- ⅓ cup diced green onion
- ⅓ cup cilantro
- ⅓ cup flat leaf parsley
- ⅓ cup chopped pitted Medjool dates (or sub dried cherries)
- ⅓ cup shelled roasted and salted pistachios (or sub roasted almonds)
- ¾ cup thawed frozen peas, optional
- For the dressing:
- Sunshine Dressing Recipe
Instructions
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Roast the vegetables: Preheat the oven to 400 degrees F. Line a large pan with parchment paper and add carrots and cauliflower; drizzle with olive oil and sprinkle with cumin, turmeric, garlic powder, cayenne and salt and pepper. Toss well to combine and coat the veggies with the oil and spices. Roast for 25-30 minutes or until carrots and cauliflower are tender and golden; flip veggies halfway through to ensure even roasting.
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Cook the quinoa: While the veggies are roasting, you can cook your quinoa: add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace the lid and allow quinoa to steam for 5-10 more minutes.
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Assemble the salad: Once quinoa is done cooking, add to a large bowl, then add in the roasted carrots and cauliflower, green onion, cilantro, parsley, chopped dates, pistachios and peas.
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Make the sunshine dressing: in a medium bowl, mix together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder and salt and pepper. Add 2-3 tablespoons of warm water to thin out the dressing so that it’s nice and pourable. Taste and add more salt and pepper if necessary.
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Pour dressing over the salad and mix well to combine. Serves 4 as a main meal, 6 as a side.
Recipe Notes
This salad can easily be made the day before, too, and will be delicious served the next day!
See the full post for easy ways to customize this salad.
Nutrition
Serving: 1serving (based on 4)Calories: 391calCarbohydrates: 55gProtein: 12.2gFat: 16.2gSaturated Fat: 1.9gFiber: 10gSugar: 18.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on February 16th, 2021, republished on April 13th, 2022, and republished on March 10th, 2026.
