Solstice Keto Salad

The summer sun was blazing through my kitchen window last June when I first threw this salad together on a whim. I had a CSA box overflowing with vegetables and absolutely no energy to turn on the stove for anything elaborate. That accidental combination of warm roasted cauliflower and crisp fresh greens became my go-to lunch for weeks. Sometimes the best discoveries happen when you're just trying to use up what's in the fridge.

My sister came over for lunch that first week and literally asked me to pack her a container to take home. She's not even on keto but kept texting me about how energized she felt all afternoon. Now whenever she visits, this is the first thing she requests.

Ingredients

• Mixed baby greens: The combination of spinach arugula and kale gives you different textures and bitter notes that balance the sweet roasted vegetables
• Cherry tomatoes: They burst in your mouth and add a bright pop of acidity against the rich avocado
• Zucchini and yellow bell pepper: These stay crunchy even after the dressing sits on them so your salad never gets soggy
• Red onion: Thinly sliced it mellows out in the dressing and adds just enough bite
• Cauliflower and broccoli florets: Roasting transforms these into golden nutty bites that feel substantial without being heavy
• Olive oil: Use good quality extra virgin here since the flavor really shines in the dressing
• Avocado: Perfectly ripe adds creaminess that makes you forget you're eating a low carb meal
• Roasted pumpkin seeds: Toast them yourself right before serving for the most intense nutty flavor
• Feta cheese: Optional but that salty tang really ties all the flavors together
• Lemon juice: Fresh squeezed makes a huge difference bottled just tastes flat
• Dijon mustard: This emulsifies the dressing so it clings to every leaf and vegetable

Instructions

Roast the vegetables:

Preheat your oven to 400°F and toss cauliflower and broccoli florets with olive oil salt and pepper until coated. Spread them on a baking sheet and roast for 10 minutes until theyre golden with crispy edges.

Prep the fresh vegetables:

While the oven does its work halve the cherry tomatoes slice the zucchini bell pepper and red onion. Throw all the fresh greens and vegetables into a large salad bowl.

Make the dressing:

Whisk together the extra virgin olive oil lemon juice Dijon mustard garlic powder and plenty of salt and pepper until it emulsifies into a creamy consistency.

Assemble the salad:

Add the warm roasted vegetables to the bowl with the fresh greens and drizzle the dressing over everything. Toss gently until each leaf is lightly coated.

Add the toppings:

Arrange avocado slices on top and scatter toasted pumpkin seeds and crumbled feta over the salad. Serve right away while those roasted vegetables are still slightly warm.

Save

This salad has become my contribution to every summer potluck and people always ask for the recipe. There's something about those warm roasted vegetables mixed with crisp cool greens that feels like a complete meal not just a side dish.

Make It Your Own

I've found this salad is incredibly forgiving and adapts to whatever you have on hand. Sometimes I swap in roasted Brussels sprouts in fall or add fresh herbs like basil and dill in summer.

Protein Additions

Grilled chicken or shrimp turn this into a heartier dinner but the salad holds its own even without them. I've even added crispy bacon when I needed something extra indulgent.

Storage Secrets

The dressing keeps for a week in the fridge and the roasted vegetables reheat beautifully at 350°F for 5 minutes. Just store everything separately and assemble right before serving.

• Keep avocado from browning by tossing it with a little lemon juice before adding
• Toast extra pumpkin seeds and store in an airtight container for quick garnish all week
• If meal prepping pack the dressing in a small separate container

Save

This salad proved to me that keto food can be just as vibrant and satisfying as anything else. Hope it brings you as many sunny kitchen moments as it has brought me.

Recipe FAQs

→ Can I make this salad vegan?

Yes, omit the feta cheese or replace it with a plant-based alternative to keep it vegan-friendly.

→ What is the best way to roast the vegetables?

Toss cauliflower and broccoli florets with olive oil, salt, and pepper, then roast at 400°F (200°C) for 10 minutes until golden and slightly crisp.

→ Are there good substitute toppings for pumpkin seeds?

Walnuts or sunflower seeds can be used instead of pumpkin seeds for a different crunchy texture and flavor.

→ How can I add protein to this dish?

Consider adding grilled chicken, shrimp, or tofu to increase the protein content while complementing the salad's flavors.

→ What dressings pair well with this salad?

The olive oil, lemon juice, Dijon mustard, and garlic powder dressing used here adds zest and brightness, enhancing the freshness of the vegetables.