Roasted Cauliflower Salad with Arugula, Walnuts and Gruyère
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.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Salad
Cuisine: American
Diet: Vegetarian
Servings: 6 servings
Calories: 265kcal
- 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
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.
- 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.
Calories: 265kcal | Carbohydrates: 7g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 24mg | Sodium: 387mg | Potassium: 439mg | Fiber: 3g | Sugar: 3g | Vitamin A: 772IU | Vitamin C: 50mg | Calcium: 292mg | Iron: 1mg