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Preheat the oven to 400 degrees F.
Spread the cauliflower florets and the cubed butternut squash on one large lightly-oiled baking sheet. Season with salt, pepper and sumac. Drizzle lightly with olive oil. Roast for 45 minutes, or until done and well caramelized (If needed, broil ever so briefly to get more char).
Meanwhile prepare the lemon-honey vinaigrette. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt and pepper.
In a salad bowl, mix the kale and spinach together with 2 tbsp of the lemon-honey vinaigrette. Transfer to a serving platter.
Pour the remaining vinaigrette over the roasted butternut squash and cauliflower; carefully toss to coat.
Now add the roasted butternut squash and cauliflower on top of the kale and spinach mixture. Garnish with the goat cheese, nuts and raisins. Enjoy!