Pasta Salad with Chicken and Roasted Cauliflower


  • 1 tablespoon olive oil
  • ½ cauliflower, cut into bite sized florets
  • 2 cloves garlic, crushed
  • ½ cooked chicken, meat removed
  • 200g wholemeal or high fibre short cut pasta (we used high fibre spirals)
  • 100g green beans, cut into 3cm lengths (1 cup)
  • 2 handfuls (60g) baby rocket leaves, washed and dried
  • 1 x 200g punnet cherry tomatoes, quartered
  • 1/2 cup roasted almonds
  • 1 handful of fresh sage leaves, stalks trimmed and chopped
  • 1/3 cup pomegranate arils (seeds) to garnish


  • 1 teaspoon pomegranate molasses
  • 2 tablespoons extra virgin olive oil
  • Juice of half a lemon


  1. Preheat oven to 2000C. Mix olive oil and crushed garlic. Brush onto cauliflower pieces and roast for 15 minutes. Remove and set aside.
  2. Cook pasta according to packet instructions (boil for 10-12 minutes). Drain and set aside.
  3. Quarter cherry tomatoes and chop sage. Prepare pomegranate.
  4. Cook green beans in the microwave for 1 minute on high and set aside (or steam using a pan on the stove).
  5. Tear the chicken into bite-sized strips and place them in a large bowl. Add the rocket, beans, pasta, tomatoes, sage and almonds.
  6. Mix dressing ingredients in a small jar and pour over salad. Toss to coat with dressing.
  7. Serve with pomegranate arils as garnish.

Why not try switching pomegranate arils for dried cranberries or even purple seedless grapes?