Recipe: Arugula, Walnut, Cauliflower salad.

In the summer anything that is quick and light gets made for dinner. I have to be honest a salad like this can come together with just about any ingredient you have in your refrigerator or last trip to the farmer’s market. Cauliflower is coming up roses at the moment and I have been roasting one head at least every other night.

Besides being a versatile vegetable (Have you tried making cauliflower rice yet?) it’s also packed full of good for you nutrients. It’s high in Vitamin C, B-vitamins, and choline (another B vitamin which is good for brain health) among others. We’ve touched on arugula in the past as a bitter green it’s great to get digestive juices flowing as well as help tone the liver. Walnuts are an excellent source of the plant-based omega-3 fat (ALA) which is anti-inflammatory in nature.

You’ll need:

For the salad:

  • 1 small/medium head cauliflower
  • 1 TBS coconut oil or ghee
  • 1 bunch of arugula
  • 50-100 g walnuts
  • 2-3 garlic cloves minced

For the dressing:

  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice (plus the zest of 1/2 lemon)
  • 1 garlic clove or 1 shallot, finely chopped
  • 2 tablespoons Dijon mustard
  • 1/2 tsp honey (more to taste if needed)
  • 3 tablespoons chopped fresh sage
  • salt and pepper to taste
  • Optional additions: crumbled goat or feta cheese
  • Protein options: roasted chicken, prosciutto sliced in thin strips.


  • knives and chopping board
  • oven safe dish
  • mixing bowl
  • small bowl or small food processor
  • whisk
  • serving thongs
  • dish towel


You can roast the cauliflower in advance and store it in the refrigerator for a cold salad or roast it just previous and include it warm.

  • Wash and dry your arugula (depending on the size of the leaves you may need to make them bite size) 
  • Pre-heat the oven to 350f/180c and while it’s warming up, cut the cauliflower into bite-sized pieces (this will also cut down on the roasting time.)
  • Cut garlic cloves into small chunks and mix with cauliflower and cooking oil of choice
  • Roast cauliflower in an oven safe dish or iron skillet in the oven for 25-40 minutes until browned. 
  • Remove from oven and allow to cool slightly
  • Crush walnuts slightly in a towel or leave whole if preferred.
  • Meanwhile, place arugula into a serving bowl and toss with walnuts. 
  • Once cauliflower has cooled add to salad and toss with dressing to combine

To make the dressing:

  • whisk all ingredients together adding salt and pepper at the end to taste
  • alternatively, you can add all the ingredients into a small food processor and pulse until well mixed.

Serve immediately – serves 2-3. 

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