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    Gastronotherapy » Recipes » Gluten Free

    Roasted Cauliflower Salad with Arugula, Walnuts and Gruyère

    Published: Sep 3, 2021 · Modified: Nov 26, 2022 by MaryAnne · 10 Comments

    Jump to Recipe Print Recipe

    A healthy and full-flavored roasted cauliflower salad, with peppery arugula, crunchy walnuts, creamy Gruyère cheese, and a red wine vinaigrette. Crunchy, creamy, crisp, and tender, this easy vegetarian salad is high in fiber, protein, and many nutrients.
    Light enough to serve as a side salad and hearty enough to serve as a main course, and prep time is just 15 minutes.

    roasted cauliflower salad in a large white bowl with toasted walnuts on the table.

    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
    • 🧀 Ingredient Notes
    • 📝 Variations & Substitutions
    • 🔪 How To Make It
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🍽 Related Recipes
    • Roasted Cauliflower Salad with Arugula, Walnuts and Gruyère

    ⭐️ 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.
    cauliflower salad with walnuts on a white plate with fork and walnuts scattered around.

    📝 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.

    🔪 How To Make It

    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.

    baking sheet with roasted cauliflower.

    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!
    Large arugula salad with cauliflower, walnuts, and cheese with a serving spoon.

    💬 Frequently Asked Questions

    Why is my roasted cauliflower mushy?

    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.

    Should cauliflower be washed before roasting?

    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.

    Is roasted cauliflower good reheated?

    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

    • Roasted Squash Salad with Roasted Shallot Dressing
    • Shaved Fennel Salad
    • Creamy Roasted Cauliflower Soup
    • Roasted Tandoori Cauliflower

    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, and Facebook.

    Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!

    roasted cauliflower salad in a large white bowl

    Roasted Cauliflower Salad with Arugula, Walnuts and Gruyère

    Author: MaryAnne
    A healthy and full-flavored roasted cauliflower salad, with 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.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Salad
    Cuisine American
    Servings 6 servings
    Calories 265 kcal

    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.

    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.

    Nutrition

    Calories: 265kcalCarbohydrates: 7gProtein: 11gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 24mgSodium: 387mgPotassium: 439mgFiber: 3gSugar: 3gVitamin A: 772IUVitamin C: 50mgCalcium: 292mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    • Cold Imitation Crab Dip

    Reader Interactions

    Comments

    1. Biana

      June 12, 2021 at 8:21 am

      5 stars
      Looks so fresh and delicious! I like roasted cauliflower, and this is a great new way to serve it.

      Reply
      • Gastronotherapy

        June 13, 2021 at 7:35 am

        Thanks, Biana! Yes - it's a very easy and flavorful salad!

        Reply
    2. Serena

      June 12, 2021 at 9:14 am

      5 stars
      I'm excited that cauliflower is finally getting the love it deserves! This looks so delicious and great use of the roasted cauliflower.

      Reply
      • Gastronotherapy

        June 13, 2021 at 7:36 am

        I agree! Roasting cauliflower is so easy and versatile! And tasty!

        Reply
    3. Jill

      June 12, 2021 at 10:04 am

      5 stars
      This salad was perfection. Thanks for the recipe!

      Reply
      • Gastronotherapy

        June 13, 2021 at 7:36 am

        You are welcome, Jill!

        Reply
    4. Claudia Lamascolo

      June 12, 2021 at 11:46 am

      5 stars
      I can't wait to try this delicious-looking salad one of my all-time favorite veggies

      Reply
      • Gastronotherapy

        June 13, 2021 at 7:37 am

        Yay! 🙂

        Reply
    5. Beth

      June 12, 2021 at 2:37 pm

      5 stars
      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!

      Reply
      • Gastronotherapy

        June 13, 2021 at 7:38 am

        So glad you enjoyed it, Beth!

        Reply

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    MaryAnne from Gastronotherapy

    Hi, I'm MaryAnne! Gastronotherapy is where I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind.

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