This full-flavored roasted cauliflower salad contains peppery arugula, crunchy walnuts, creamy Gruyère cheese, and a red wine vinaigrette. Crunchy, creamy, crisp, and tender, this easy vegetarian salad is light enough to serve as a side salad and hearty enough to serve as a main course, and prep time is just 15 minutes.
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you easy and delicious recipes every week!
Roasted cauliflower is one of those life-savers when you need a quick, healthy, and hearty meal. It's delicious turned into roasted tandoori cauliflower or creamy roasted cauliflower soup, but can also be added to a variety of salads and grain bowls.
This roasted cauliflower salad is creamy, crunchy, tangy, and so incredibly satisfying when you need to get dinner on the table fast. It's a fantastic option for meal-prep, but can also be a beautiful addition to your holiday table.
Jump to:
⭐️ Why This Recipe is the Best
- Taste: Peppery arugula, toasted walnuts, nutty Gruyère, and a tangy and bright red wine vinaigrette make it a harmonious dish.
- Texture: Crunchy, creamy, crisp, and tender
- Healthy: This (naturally gluten-free) vegetarian salad is packed with cauliflower, arugula, and walnuts, making it high in both fiber, protein, and many nutrients.
- Easy: Prep time is just 15 minutes
- Great for weekly meal-prep
- Beautiful addition to your holiday table
🧀 Ingredient Notes
- Cauliflower - Rinse or soak your cauliflower florets and pat dry before roasting.
- Red wine vinegar - Adds deep flavor and zippiness to our salad.
- Arugula - Peppery greens that balance our the richness of nuts and cheese.
- Gruyère cheese - A drier, nutty cheese similar to Parmesan.
📝 Variations & Substitutions
- Cheese. Substitute another nutty cheese, like Manchego or Parmesan.
- Make vegan: Use your favorite plant-based cheese or omit it completely.
- Vinegar. White wine vinegar or apple cider vinegar can be used for a similarly tangy flavor.
- Make it heartier. Add crispy sauteed sweet potatoes or crispy bbq chickpeas for a more substantial meal.
- Greens. Fresh spinach or kale can replace the arugula.
- Nuts. Use your favorite nut in place of walnuts.
🔪 Recipe Instructions
Heat the oven to 400°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 golden, 30 to 40 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.
👩🏼🍳 Expert Tips
- 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.
- How to serve: This salad is best served warm but it can also be served chilled.
- Garnish with quick pickled red onions for extra crunch and tanginess.
- For a holiday table: Pair it with any holiday side dish, like vegetarian mushroom stuffing or red skin mashed potatoes. And for a show-stopping holiday dessert, try my caramel nut tart!
💬 Frequently Asked Questions
Make sure your cauliflower is not overcrowded on the baking sheet when roasting. In addition, using ample olive oil (or your preferred fat) and roasting at a higher heat will prevent mushy cauliflower.
The best practice is to give your cauliflower florets a good rinse or soak after chopping. Be sure to pat dry with a paper towel or dish towel before roasting to avoid excess moisture.
Roasted cauliflower is easy to reheat. Just slip the roasted florets back into a preheated 350 degree F. oven for 15-20 minutes (until nice and crisp) right before serving.
🍽 Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.
Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!
Roasted Cauliflower Salad with Arugula, Walnuts and Gruyère
Ingredients
- 1 head cauliflower, cut into bite-size 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
- Heat the oven to 400°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 golden, 30 to 40 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.
- How to serve: This salad is best served warm but it can also be served chilled.
- Garnish with quick pickled red onions for extra crunch and tanginess.
Biana says
Looks so fresh and delicious! I like roasted cauliflower, and this is a great new way to serve it.
Gastronotherapy says
Thanks, Biana! Yes - it's a very easy and flavorful salad!
Serena says
I'm excited that cauliflower is finally getting the love it deserves! This looks so delicious and great use of the roasted cauliflower.
Gastronotherapy says
I agree! Roasting cauliflower is so easy and versatile! And tasty!
Jill says
This salad was perfection. Thanks for the recipe!
Gastronotherapy says
You are welcome, Jill!
Claudia Lamascolo says
I can't wait to try this delicious-looking salad one of my all-time favorite veggies
Gastronotherapy says
Yay! 🙂
Beth says
This is such a lovely and easy salad to make! Definitely one of our favorites to go with dinner! Can’t wait to make this again soon!
Gastronotherapy says
So glad you enjoyed it, Beth!