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Home » Recipes

Cauliflower & Pomegranate Salad with a Yogurt Dressing

I've got a super tasty recipe that will switch things up for you in the salad department. I really need to keep our salads interesting to ensure I enjoy them enough to eat, so I'm excited about this new combo—cauliflower and pomegranate! I served it with homemade chicken nuggets, some of which ended up just getting mixed into the salad...yum. This one was great leftover (in a lunch box or straight out of the fridge) so double the recipe if you want extras on hand!

Cauliflower and Pomegranate Salad on 100 Days of Real Food

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Pomegranate Arils (a.k.a. Seeds)

You can buy pomegranates already seeded for you, but don't be afraid to try to open one yourself—it's not hard! I like to cut a slit and then open mine up in a bowl of water to avoid the red juices splattering everywhere. They can stain so it's an easy way to be extra careful.

It's hard to describe how fresh and tasty the little arils are as they pop in your mouth. They're of course great on salads, as shown in this recipe, but also tasty in a bowl of yogurt, or even just eaten plain by themselves. Pomegranate season is in the winter so enjoy them while you can. What's your favorite way to eat pomegranates?

Extracting pomegranate seeds in a bowl of water

Cauliflower and Pomegranate Salad on 100 Days of Real Food

Cauliflower & Pomegranate Salad with a Yogurt Dressing

Inspired by Food & Wine Magazine
3 Reviews / 4.7 Average
Prep Time: 7 minutes mins
Cook Time: 25 minutes mins
Total Time: 32 minutes mins
Course: Salads
Cuisine: American
Method: Freezer Friendly, Too Easy
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 6 people
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Ingredients
  

For the Salad

  • 1 head cauliflower (trimmed and sliced into ½" florets)
  • 1 tablespoon olive oil
  • salt and pepper
  • lettuce mix (of choice)
  • 1 cup pomegranate seeds

For the Dressing

  • 1 cup plain yogurt
  • 1 tablespoon lemon juice (last time used 1)
  • 1 garlic clove (minced)

Instructions
 

  • Preheat oven to 425 degrees F. Trim cauliflower and cut florets into ½" pieces. Toss on a baking sheet with the olive oil, salt, and pepper, and roast until tender when pierced with a fork and golden brown, 20 to 25 minutes.
  • Meanwhile, whisk together the yogurt, lemon, and garlic.
  • Arrange a layer of lettuce on a large platter and then sprinkle the pomegranate seeds and cooked cauliflower on top. Finish with dollops of dressing and salt and pepper.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Cauliflower & Pomegranate Salad with a Yogurt Dressing
Amount Per Serving
Calories 93 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 49mg2%
Potassium 414mg12%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 8g9%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 50.3mg61%
Calcium 73mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Sal A. says

    January 28, 2019 at 1:13 pm

    5 stars
    Yummy! I love pomegranate but I never tried it with cauliflower. So I decided to make the salad today and it was delicious. Thanks for this great recipe, Lisa.

    Reply
  2. Alex says

    January 10, 2019 at 9:05 am

    5 stars
    This looks really good - have you tried it with Greek yogurt instead?

    Reply
    • 100 Days Admin says

      January 10, 2019 at 11:28 am

      The Greek yogurt might be okay, it'll just be a little thicker. - Nicole

      Reply
  3. Anita says

    January 10, 2019 at 7:19 am

    4 stars
    Looks delicious and quite easy to prepare, I must give it a try.

    Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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