Glowing Goddess Recipe
A bright, feel-good mix of crisp romaine, spring mix, and cabbage tossed in our creamy green goddess dressing, then topped with roasted cauliflower, chopped apples, cucumbers, pickled red onions, goat cheese, pepitas, and cherry tomatoes for a fresh, balanced crunch
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Ingredients
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Salad greens & mix-ins
Green goddess dressing
Pickled red onion quick-brine (if making fresh)
Roasting & finishing
Method
Pickled red onion quick-brine (optional)
Make quick pickled onions
Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon salt. Bring just to a simmer to dissolve sugar and salt, then pour hot brine over the onions. Let sit at least 15 minutes at room temperature (longer for more tang). Chill while preparing the rest of the salad. Use 1/2 cup pickled onions for the salad and reserve any extra for other uses.
Roasted cauliflower
Roast florets
Preheat oven to 425°F (220°C). Toss 3 cups cauliflower florets with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon smoked paprika (if using) in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast 20–25 minutes, flipping once halfway, until edges are golden and tender. Remove from oven and let cool slightly.
Green goddess dressing
Blend dressing
In a blender or food processor combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1/2 cup packed fresh parsley, 1/4 cup packed fresh cilantro, 2 tablespoons chopped fresh chives, 2 tablespoons lemon juice, 1 teaspoon red wine vinegar, 1 minced garlic clove, 1/2 teaspoon anchovy paste (optional), 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Process until smooth. If the dressing is too thick, add up to 2 tablespoons water, 1 tablespoon at a time, until desired pouring consistency is reached. Taste and adjust salt, lemon or herbs as needed. Refrigerate until ready to toss.
Assemble salad
Tear and combine greens
In a large mixing bowl, tear the romaine into bite-size pieces and add 2 cups spring mix and 1 cup thinly sliced green cabbage. Toss gently to combine.
Add dressing
Add about 3/4 cup of the prepared green goddess dressing to the greens (reserve any extra to serve on the side). Toss gently but thoroughly to coat all leaves. Add more dressing if desired.
Add toppings
Top the dressed greens with the roasted cauliflower (all roasted florets or about 3/4 of them if you want to reserve some), 1 cup chopped apple, 1 cup sliced cucumber, 1 cup halved cherry tomatoes, 1/2 cup pickled red onions, 1/4 cup crumbled goat cheese, and 2 tablespoons toasted pepitas. Toss very gently once more to distribute, or arrange toppings attractively on the salad if serving plated portions.
Final seasoning
Finish with a light drizzle of extra virgin olive oil if desired and a small pinch of flaky sea salt and freshly ground black pepper to taste. Serve immediately so the greens remain crisp and the roasted cauliflower retains some warmth.