Why You’ll Love This Roasted Cauliflower and Turkey Salad
- It’s a true texture paradise. You get the tender, almost meaty florets of roasted cauliflower, the juicy shreds of turkey, the satisfying crunch from toasted nuts or seeds, and the fresh pop from something like pomegranate arils or crisp apple. Every single forkful is a new experience.
- It’s incredibly versatile and forgiving. Don’t have turkey? Use shredded chicken. Not a fan of walnuts? Try almonds or pecans. This recipe is more of a template for a fantastic main-course salad, inviting you to play around with what you have in the fridge.
- It makes leftovers something to look forward to. Unlike leafy green salads that wilt into a sad mess, this one actually improves as it sits. The flavours have time to mingle and get to know each other, meaning your lunch the next day might be even better than dinner.
- It feels nourishing and deeply satisfying. This isn’t a light, insubstantial side salad. It’s a proper meal that will keep you full and happy for hours, packed with protein and veggie goodness without feeling heavy or greasy.
Ingredients & Tools
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tbsp olive oil, plus more for drizzling
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- 3 cups cooked turkey, shredded or cubed
- 5 oz (about 5 cups) baby spinach or mixed greens
- ½ cup toasted walnuts or pecans, roughly chopped
- ⅓ cup dried cranberries or pomegranate arils
- ¼ cup finely chopped red onion
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup or honey
- 1 tsp Dijon mustard
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh parsley, chopped
Tools: Large baking sheet, parchment paper, large mixing bowl, small bowl or jar for dressing, whisk.
The quality of your ingredients really shines here, especially the olive oil and the spices. Using smoked paprika instead of regular gives the cauliflower a wonderful, subtle smokiness that pairs beautifully with the turkey. And toasting the nuts yourself—it only takes a few minutes in a dry pan—makes a world of difference in flavour.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcrowd the cauliflower! This is the golden rule of roasting any vegetable. If the florets are piled on top of each other, they’ll steam instead of roast. We want those beautiful, caramelized, crispy edges. Use a large enough baking sheet, or even two if needed.
- Your turkey is the star, so treat it well. If you’re using leftover turkey, that’s perfect. If you’re cooking it fresh, consider roasting a turkey breast with some simple herbs. You could also use a store-bought rotisserie chicken in a pinch—it works wonderfully.
- Get your mise en place ready. It’s a fancy term for having all your ingredients prepped and ready to go. Chop the onion, toast the nuts, make the dressing. This makes the final assembly feel like a breeze rather than a chore.
- Taste your dressing before you commit. Everyone’s palate is different. You might like a little more tang (add vinegar) or a little more sweetness (add maple syrup). Adjust the dressing to your taste—it’s the glue that holds the whole salad together.
How to Make Roasted Cauliflower and Turkey Salad
Step 1: First, let’s get that cauliflower roasting. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the cauliflower florets with the 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure every little floret is nicely coated in that spiced oil—this is where all the flavour starts.
Step 2: Spread the cauliflower out in a single layer on your prepared baking sheet. This is crucial for getting that perfect roast, not steam. Pop it into the preheated oven and roast for 20-25 minutes, giving the pan a shake halfway through. You’ll know it’s done when the edges are crispy and browned and the stems are tender when pierced with a fork.
Step 3: While the cauliflower is working its magic in the oven, let’s whip up the dressing. In a small bowl or a jar with a lid, combine the apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Whisk (or shake) to combine. Then, slowly stream in the 3 tablespoons of extra virgin olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Stir in the fresh parsley. Give it a taste and adjust the seasoning if needed.
Step 4: Now for the fun part: assembly. In your large mixing bowl, place the baby spinach or greens. If you’re serving immediately, you can add everything to the bowl. If you’re making this ahead, hold off on adding the greens until you’re ready to serve. Add the roasted cauliflower (let it cool for just a minute or two), the shredded turkey, toasted walnuts, dried cranberries, and red onion.
Step 5: Drizzle about two-thirds of the dressing over the salad. Using a pair of tongs or two large spoons, gently toss everything together. You want to coat all the components without bruising the greens too much. The warmth from the cauliflower will slightly wilt the spinach, which is a lovely texture. Add more dressing if you like, but I often find a lighter hand is better to start.
Step 6: Finally, do one last taste test for seasoning. Does it need another pinch of salt? A crack of black pepper? Adjust as you see fit. Then, transfer the salad to a serving platter or divide among plates. You can garnish with an extra sprinkle of nuts and herbs for a beautiful, finished look.
Serving Suggestions
Complementary Dishes
- A warm, crusty loaf of bread — There’s nothing better than a slice of sourdough or a warm dinner roll to sop up any extra dressing left on your plate. It turns the salad into a truly comforting feast.
- A simple, creamy soup — If you’re serving this on a cooler evening, a cup of creamy tomato or butternut squash soup alongside the salad creates a perfectly balanced meal that feels both light and substantial.
Drinks
- A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright acidity in these wines cuts through the richness of the turkey and complements the earthy, roasted notes of the cauliflower beautifully.
- A sparkling water with lemon and thyme — For a non-alcoholic option, the bubbles and herbal notes are incredibly refreshing and cleanse the palate between bites.
Something Sweet
- A simple ginger cookie or biscotti — The warm spice of ginger pairs wonderfully with the flavours in the salad, and the crunchy texture is a lovely way to end the meal without anything too heavy.
- A small bowl of fresh berries with a dollop of yogurt — This is light, fresh, and just sweet enough to feel like a proper dessert without undoing the healthy, nourishing vibe of the main course.
Top Mistakes to Avoid
- Mistake: Adding the dressing to the greens too early. If you’re not serving the salad immediately, keep the dressing separate. Otherwise, the spinach will wilt into a sad, soggy state by the time you eat. I’ve learned this the hard way after one too many limp lunch salads.
- Mistake: Underseasoning the cauliflower. The cauliflower is a major flavour component, so don’t be shy with the salt and spices before it goes into the oven. This is your primary chance to season it from the inside out.
- Mistake: Chopping the cauliflower too small. You want hearty, bite-sized florets that can hold their own against the other ingredients. If they’re too small, they might burn or turn to mush during roasting.
- Mistake: Using cold turkey straight from the fridge. Let the turkey come to room temperature for about 15 minutes before adding it to the salad. This prevents it from cooling down the entire dish too much when you mix it with the warm cauliflower.
Expert Tips
- Tip: Massage your kale (if using). If you decide to use kale instead of spinach, here’s a pro move: add a tiny bit of the dressing to the kale leaves and literally massage it with your hands for a minute. This breaks down the tough fibres and makes it incredibly tender and delicious.
- Tip: Add a creamy element. For an extra layer of luxury, crumble over some goat cheese, feta, or a few thin shavings of Parmesan cheese right at the end. The saltiness and creaminess take this salad to a whole new level.
- Tip: Make it a grain bowl. To make it even heartier, serve the salad components over a bed of cooked quinoa, farro, or brown rice. It’s a fantastic way to stretch the meal and add more whole grains.
- Tip: Roast the red onion. If you’re not a fan of the sharp bite of raw red onion, toss the slices in with the cauliflower for the last 10 minutes of roasting. They’ll become sweet, soft, and caramelized.
FAQs
Can I make this salad ahead of time?
Absolutely, and it’s a great meal-prep option! The key is to keep the components separate. Roast the cauliflower and make the dressing up to 3 days in advance. Store the cooled cauliflower, turkey, nuts, and cranberries in one container, the dressing in a jar, and the greens in their own bag. Assemble everything just before you’re ready to eat. This way, everything stays fresh and crisp.
What’s the best way to reheat the turkey and cauliflower?
If you’ve stored everything together and want to eat it warm, I’d recommend gently reheating just the turkey and cauliflower mixture in a skillet over medium heat or in the microwave for short bursts. Avoid reheating the greens or nuts. For the best texture, I actually prefer this salad at room temperature or even slightly warm, not piping hot.
I’m vegetarian. What can I use instead of turkey?
This salad is wonderfully adaptable! For a vegetarian version, you can simply leave out the turkey and add another can of chickpeas (roast them with the cauliflower for extra crunch!) or cubed, pan-fried halloumi cheese. The smoky cauliflower and hearty greens are satisfying enough on their own.
My dressing separated in the fridge. What do I do?
Don’t worry, that’s totally normal for a simple vinaigrette! Just take the jar out of the fridge about 15 minutes before you need it to let it come to room temperature, then give it a really good shake or whisk again. It will emulsify right back up. A little separation is a sign of a real, simple dressing.
Can I use frozen cauliflower?
You can, but the result will be different. Frozen cauliflower has a much higher water content, so it won’t get as crispy and caramelized as fresh. If it’s all you have, make sure to thaw it completely and pat it very, very dry with paper towels before tossing it with oil and spices. Even then, expect a softer result.
Roasted Cauliflower And Turkey Salad
This hearty Roasted Cauliflower & Turkey Salad is a game-changer! Packed with flavor & texture, it's a satisfying meal, not a side. Perfect for using leftovers or a simple, elegant dinner.
Ingredients
Ingredients
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1 large head cauliflower (cut into bite-sized florets)
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2 tbsp olive oil (plus more for drizzling)
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp sea salt (plus more to taste)
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¼ tsp black pepper
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3 cups cooked turkey (shredded or cubed)
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5 oz baby spinach or mixed greens (about 5 cups)
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½ cup toasted walnuts or pecans (roughly chopped)
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⅓ cup dried cranberries or pomegranate arils
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¼ cup red onion (finely chopped)
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2 tbsp apple cider vinegar
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1 tbsp maple syrup or honey
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1 tsp Dijon mustard
-
3 tbsp extra virgin olive oil
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2 tbsp fresh parsley (chopped)
Instructions
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First, let's get that cauliflower roasting. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the cauliflower florets with the 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure every little floret is nicely coated in that spiced oil—this is where all the flavour starts.01
-
Spread the cauliflower out in a single layer on your prepared baking sheet. This is crucial for getting that perfect roast, not steam. Pop it into the preheated oven and roast for 20-25 minutes, giving the pan a shake halfway through. You'll know it's done when the edges are crispy and browned and the stems are tender when pierced with a fork.02
-
While the cauliflower is working its magic in the oven, let's whip up the dressing. In a small bowl or a jar with a lid, combine the apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Whisk (or shake) to combine. Then, slowly stream in the 3 tablespoons of extra virgin olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Stir in the fresh parsley. Give it a taste and adjust the seasoning if needed.03
-
Now for the fun part: assembly. In your large mixing bowl, place the baby spinach or greens. If you're serving immediately, you can add everything to the bowl. If you're making this ahead, hold off on adding the greens until you're ready to serve. Add the roasted cauliflower (let it cool for just a minute or two), the shredded turkey, toasted walnuts, dried cranberries, and red onion.04
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Drizzle about two-thirds of the dressing over the salad. Using a pair of tongs or two large spoons, gently toss everything together. You want to coat all the components without bruising the greens too much. The warmth from the cauliflower will slightly wilt the spinach, which is a lovely texture. Add more dressing if you like, but I often find a lighter hand is better to start.05
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Finally, do one last taste test for seasoning. Does it need another pinch of salt? A crack of black pepper? Adjust as you see fit. Then, transfer the salad to a serving platter or divide among plates. You can garnish with an extra sprinkle of nuts and herbs for a beautiful, finished look.06
