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roasted cauliflower salad in a large white bowl

Roasted Cauliflower Salad with Arugula, Walnuts and Gruyère

A healthy and tasty salad with peppery arugula, roasted cauliflower, crunchy walnuts, and creamy gruyère!
5 from 5 votes
Prep Time 15 mins
Cook Time 35 mins
Course Salad
Cuisine American
Servings 6 servings


  • 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 oz. arugula
  • 1 cup Gruyère 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.
Keyword arugula, cauliflower, gruyere, walnuts