Festive Roasted Cauliflower Salad with Radicchio, Goat Cheese, Pepitas & Cranberries

This colorful roasted cauliflower salad is made with a delightful combination of flavors and textures, featuring roasted orange cauliflower, sweet, dried cranberries, slightly bitter radicchio, crunchy salted pepitas, and creamy goat cheese. It’s all tossed together in a light and tangy Champagne vinaigrette and is the perfect balance of savory, sweet, tangy, and salty elements.

Different Types of Cauliflower – which do you love best?

Cauliflower comes in a variety of colors, and you can make this dish with any of them you like best. I am partial to the beautiful orange, or what they call “cheddar” cauliflower. The color comes from a genetic mutation (not genetically modified) that allows the plant to store extra beta-carotene. Orange cauliflower has 25 percent more vitamin A than the more common white variety. If you look at purple cauliflower, that color comes from the antioxidant anthocyanin, found in red cabbage, radicchio, and red wine. Purple cauliflower is also an excellent source of Vitamin C. So, overall, colorful cauliflower is not only beautiful, but healthier, too!

Roasting Cauliflower Enhances the Flavor

We usually roast our cauliflower before using it in recipes, because it really brings out the flavor and sweetness, plus it looks more charismatic. Tossed in a little bit of olive oil and your favorite seasonings, it’s a great veggie dish all by itself, but it’s also fantastic mashed and used in place of potatoes, or tossed in a salad like this recipe. We especially love this salad with Champagne or Prosecco vinaigrette, but if you don’t have either in your pantry, white wine vinegar works well too. For a little variety, replace the pepitas with roasted pistachios or toasted pecans.

I like to roast the cauliflower a day or two ahead of time to make it quicker and easier to assemble the salad when you’re ready to eat. We prefer a slightly tangy salad dressing, so we like to go light on the olive oil, but if you prefer it a little less tangy, then simply add more olive oil, a tablespoon at a time, until you reach the desired taste. 

Roasted Cauliflower Salad

To our roasted cauliflower, we love to add dried cranberries, pistachios or pepitas, shredded radicchio, goat or feta cheese and a tangy champagne vinaigrette. We really love the bright colors in this combination of ingredients. But, because cauliflower is so versatile, you can feel free to add ingredients of your own choosing! If you prefer pecans, they’d be wonderful in this salad, as would a gouda cheese.

We have several roasted cauliflower recipes on our website, and you might want to peruse them to see if there’s something you want to make soon! We especially love these recipes:

Buffalo Cauliflower

Diavola Cauliflower

Parmesan Roasted Cauliflower

Mashed Cauliflower with Boursin Cheese

Roasted Cauliflower Salad with Goat Cheese, Cranberries & Pepitas

Roasted cauliflower florets with dried cranberries, goat cheese and roasted salted pepitas all tossed in a tangy Champagne vinaigrette.
Servings 6 Servings
Prep Time 20 minutes
Cook Time 25 minutes


  • 1 Large baking sheet


Salad Ingredients

  • 1 head orange cauliflower
  • 2 tbsp. olive oil
  • 1 tsp. lemon pepper
  • 1/2 cup roasted & salted pepitas (can use pistachios or pecans)
  • 1/2 cup dried cranberries
  • 2 oz. goat cheese, crumbled
  • 1 cup shredded or thinly slice radicchio
  • 1 head romaine lettuce
  • salt & pepper to taste

Champagne Vinaigrette

  • 1/4 cup Champagne vinegar (or Prosecco vinegar)
  • 1/2 tsp. fresh lemon juice
  • 1/2 cup extra-virgin olive oil (+/- depending upon your tastes)
  • 1/8 tsp. white pepper
  • 1/4 tsp. salt
  • 1 small shallot finely diced, and sautéed if you prefer it cooked



  • Preheat oven to 425℉. Spray a baking sheet with cooking spray. Set aside.
  • Clean and cut the head of cauliflower into florets. Toss with olive oil and season with lemon pepper, or salt and pepper.
    Treks IMG 8502
  • Lay the florets out onto the prepared baking sheet. Roast for about 20-25 minutes, or until the cauliflower is just beginning to brown and is knife tender, but still al dente. Remove from oven and cool. This step can be done a day or two ahead of time.
    Treks IMG 2346
  • Meanwhile, make dressing (recipe below) and clean and tear Romaine into bite-sized pieces. Set aside.
  • When ready to serve, toss roasted cauliflower with cranberries, pepitas and goat cheese. Toss in vinaigrette and serve over a bed of romaine.
    Treks IMG 2376

Champagne Vinaigrette

  • Finely dice shallots. If you like them raw, then add them with the rest of the ingredients to a container with a tight fitting lid. If you prefer to saute or even caramelize them, then cook them in a little bit of olive oil, until desired doneness and then add them to the remaining ingredients. Shake well.


This salad is versatile, and can easily be used as a side dish without the romaine lettuce. We like to roast the cauliflower a day or two ahead of time to make it easier to assemble the salad when you’re ready to eat.
We prefer a slightly tangy salad dressing, so we like to go light on the olive oil, but if you prefer it a little less tangy, then simply add more olive oil, a tablespoon at a time, until you reach the desired taste. 
We also like   our shallots cooked, so we like to saute them in a frying pan, or even cook them in the microwave to mellow out the sharp flavor. Then we add them to the dressing. 
This salad is also great with pistachios or toasted pecans in place of the pepitas and you can also substitute feta for the goat cheese, if you prefer that sharper taste.
Course: Salad, Side Dish, vegetarian
Keyword: cauliflower salad, cranberries, creamy goat cheese cheesecake, hearty salads, pepitas, roasted caulif, salad recipes

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