Roasted Carrot and Cauliflower Salad


Serving Size:
1-1/2 cups

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 1 small head cauliflower
  • 5 medium carrots
  • 1 large turnip
  • 1 medium onion
  • 6 tablespoons olive oil
  • 1 tablespoon Italian seasoning blend
  • 3 tablespoons unseasoned rice vinegar
  • 1-1/2 tablespoons maple syrup
  • 1/4 teaspoon yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups baby leaf lettuce
  • 1/2 cup pomegranate seeds (arils) 


  1. Preheat oven to 425° F. Cut cauliflower into florets. Peel carrots, cut in half vertically, then cut into 2-inch pieces. Peel turnip and dice into bite-size pieces. Dice onion into bite-size pieces.
  2. In a large bowl toss cauliflower, carrots, turnips and onions with 3 tablespoons of the olive oil and Italian seasoning blend. Place onto a baking sheet and roast for 20 minutes. Remove baking sheet from oven and stir vegetables. Continue baking for 15 minutes or until vegetables are tender.
  3. While vegetables are roasting, make the salad dressing. In a small bowl combine remaining 3 tablespoons of olive oil, rice vinegar, maple syrup, mustard, salt and black pepper.
  4. To assemble the salad combine the lettuce and roasted vegetables, then toss with the dressing. Top with pomegranate seeds and serve immediately. 

Helpful hints

  • Do not assemble the salad until ready to serve.
  • Buy cauliflower florets and baby carrots for faster preparation.

Nutrients per serving

Calories 160

Protein 2 g

Carbohydrates 13 g

Fat 11 g

Cholesterol 0 mg

Sodium 134 mg

Potassium 378 mg

Phosphorus 53 mg

Calcium 48 mg

Fiber 3.1 g

Renal and renal diabetic food choices

  • 2 vegetable, medium potassium
  • 2 fat

Carbohydrate choices


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