Roasted Cauliflower Salad with Arugula, Walnuts and Gruyère

This roasted cauliflower salad is my go-to when I want a salad that actually eats like a meal: caramelized, well-browned cauliflower, peppery arugula, toasted walnuts, and nutty Gruyère tossed in a bright red wine vinaigrette. The key is simple technique: dry florets and a hot, uncrowded pan so the cauliflower roasts (not steams). Serve it warm or at room temp.

Roasting is my hands-down favorite way to prepare cauliflower, like in my marinated and roasted tandoori cauliflower or easy roasted cauliflower soup.

This salad has all of the textures: crunchy, creamy, crisp, and tender, making it a harmonious dish with just 15 minutes of prep time.

⭐️ Why You'll Love This Warm Roasted Cauliflower Salad

• Big flavor, minimal effort: caramelized roasted cauliflower, peppery arugula, nutty Gruyère, & toasted walnuts = gourmet vibes with simple steps.
• Texture heaven: warm, crisp-edged cauliflower meets crunchy nuts and tender greens (no sad, soggy salad energy).
• Bright, punchy dressing: the red wine vinaigrette cuts through the richness and keeps every bite zippy!
• Works as a side or a main: serve it with soup or pasta, or bulk it up with chickpeas, lentils, or tofu for a full meal.
• Meal-prep friendly: roast the cauliflower and mix the dressing ahead of time, then toss everything together right before serving.

🧀 Ingredient Notes (& Simple Swaps)

• Cauliflower: Cut into evenly sized florets so they roast instead of steam.
• Extra-virgin olive oil: Helps the cauliflower brown and carries the flavor of the vinaigrette. Use enough to lightly coat the cauliflower - dry spots won't brown as much.
• Red wine vinegar: Gives this salad its bright, bistro-style tang. Swap: Sherry vinegar (slightly sweeter), champagne vinegar (milder), or balsamic vinegar (richer/sweeter, so use a bit less).
• Arugula: Peppery greens balance the roasted cauliflower and punchy dressing. Swaps: Baby kale, mixed greens, or spinach would all work.
• Gruyère: Nutty, savory cheese. Swaps: Aged cheddar or Parmesan.
• Walnuts: Add crunch and a toasty, buttery bite. Toasting takes this from good to "why is this so addictive?" Any toasted nuts will work as a substitute!

📝 Variations & Add-Ins

• Dairy-free: use your favorite vegan Parmesan-style cheese.
• Make it a meal: add chickpeas, lentils, or crispy tofu.
• Mediterranean twist: add chopped olives & a pinch of oregano.
• Grain bowl: serve over farro or quinoa, and drizzle extra vinaigrette.

🔪 How To Make Roasted Cauliflower Salad

*See recipe card below for a printable version.

Heat the oven to 425°F.  In a large bowl, toss the cauliflower with 2 tablespoons olive oil, 1 teaspoon salt and ¼ teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast until browned, 25 to 30 minutes. Let cool for 10 minutes.

In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.

In a salad bowl, toss the arugula, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.

👩🏼‍🍳 Make Ahead, Storage, & Meal Prep

• Storage: Place in an airtight container in the refrigerator for up to 3 days.
• Make ahead: The cauliflower can be roasted one day ahead of time. Just slip the roasted florets back into a preheated 350 degree F. oven for 15 minutes right before serving. Assemble and dress the salad.
• Meal prep: Roast the cauliflower and mix the vinaigrette ahead, then store each separately in airtight containers in the fridge up to 4 days. Keep the arugula separate so it stays crisp. When you're ready to eat, let the cauliflower come to room temperature (or re-warm it briefly), then toss it with dressing first, add arugula, and finish with Gruyère and walnuts.

👩🏼‍🍳 Expert Tips for Perfect Roasted Cauliflower

• Dry the florets well after rinsing so they roast and caramelize in the oven.
• Cut evenly into 1" florets so they cook at the same rate.
• Don't crowd the pan; use two pans if needed.
• Roast hot (425ºF) for caramelized edges.

💬 How To Serve Roasted Cauliflower Salad

• This salad is best served warm or room temp - like my French lentil salad recipe - but it can also be served cold.
• Garnish with quick pickled red onions for extra crunch and tanginess.
• Pair it with soup, your favorite sandwich, or a hearty bowl of pasta.

💬 Frequently Asked Questions

🍽 More Salad Recipes

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Roasted Cauliflower Salad Recipe

Author: MaryAnne

This roasted cauliflower salad is my go-to when I want a salad that actually eats like a meal: caramelized, well-browned cauliflower, peppery arugula, toasted walnuts, and nutty Gruyère tossed in a bright red wine vinaigrette. The key is simple technique: dry florets and a hot, uncrowded pan so the cauliflower roasts (not steams). Serve it warm or at room temp; it's ideal for meal prep or a holiday side dish.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Salad

Cuisine American

Servings 6 servings

Calories 265 kcal

Ingredients

  

1x2x3x

• ▢ 1 head cauliflower (about 2 pounds), cut into 1-inch florets
• ▢ ¼ cup extra-virgin olive oil
• ▢ 1-½ teaspoons salt
• ▢ ¾ teaspoon black pepper
• ▢ 1 Tablespoon red wine vinegar
• ▢ 5 ounces arugula
• ▢ 1 cup Gruyère cheese, grated
• ▢ ½ cup toasted walnuts, roughly chopped

Instructions

 

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• Heat the oven to 425°F.  In a large bowl, toss the cauliflower florets with 2 tablespoons olive oil, 1 teaspoon salt and ¼ teaspoon pepper.  Spread the cauliflower on a baking sheet in a single layer (use 2 baking sheets if needed; don't crowd cauliflower). Roast until browned/caramelized, 25-30 minutes.  Let cool for 10 minutes.
• In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
• In a salad bowl, toss the arugula, cheese, nuts and warm cauliflower.  Pour the vinaigrette over the salad and toss until well combined.

Video

Notes

• Storage: Place in an airtight container in the refrigerator for up to 3 days.
• Make ahead: The cauliflower can be roasted one day ahead of time. Just slip the roasted florets back into a preheated 350 degree F. oven for 15 minutes right before serving. Assemble and dress the salad.

Nutrition

Calories: 265kcalCarbohydrates: 7gProtein: 11gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 24mgSodium: 387mgPotassium: 439mgFiber: 3gSugar: 3gVitamin A: 772IUVitamin C: 50mgCalcium: 292mgIron: 1mg

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