Roasted Cauliflower & Turkey Salad
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This simple healthy turkey salad starts with roasted cauliflower and ground turkey on top of Romain lettuce, spinach, and pickled onions and peppers! Try this Roasted Cauliflower and Turkey Salad for lunch or dinner!
If you’re looking for more organic salad recipes, try my Easy Quinoa Salad, Healthy Asian Salad with No Sugar, or my Kale Apple Salad.
Table of Contents
You will love this recipe because it’s one of those recipes that takes minimal effort but has a high reward. Those are my favorite kind of recipes! This simple cauliflower salad is insanely good!
The roasted cauliflower adds so much flavor along with the Pickled Red Onions and Peppers. And even Delaney, who is always going to prefer a burger or something besides a salad, he asked me when we could make these again! That’s how good they are.
I created this recipe with my friends at Organic Prairie using their Organic Ground Turkey. If you are trying to eat more organically you need to check them out for organic meat. You can shop online and have it shipped right to your door, and you are able to find organic meats that you may not be able to find in your grocery store.
Why You'll Love This Recipe
Simple and Easy: I love recipes that don't require a lot of effort and this one is simple and easy!
Vibrant and Flavorful: This Roasted Cauliflower and Turkey Salad is a vibrant and nutritious dish that combines savory and tangy flavors for a delightful lunch or dinner! This roasted cauliflower salad offers a rich, caramelized taste that pairs perfectly with the lean, juicy turkey. Adding pickled onions and peppers provides zest and tang in every bite.
Healthy: This organic salad is not only delicious but also packed with nutrients, providing a hearty dose of vitamins, minerals, and lean protein.
Ingredients & Health Benefits
- Ground Turkey: I use Organic Prairie Ground Turkey for lean protein in this cauliflower salad.
- Cauliflower: The star of this salad is organic cauliflower. This is a cruciferous veggie, which is great for gut health.
- EVOO: I use La Tourangelle Organic Extra Virgin Olive Oil when roasting the cauliflower. You can also use ghee if you prefer. Extra virgin olive oil is a great
- Spices: I use organic dried thyme, white pepper, black pepper, garlic powder, onion powder, and of course salt.
- Lettuce: I use a mix of romaine lettuce and spinach. Leafy greens like this are greens are rich in vitamins A, C, E and more!
- Apple Cider Vinegar: I use Organic Apple Cider Vinegar for the homemade salad dressing. This adds acidity and is also great for gut health.
- Lemon: I also use organic lemon in the homemade salad dressing. You can use lemon juice if you don't have a whole lemon.
- Pickled Onions and Peppers: I use my Organic Pickled Red Onions & Peppers to top this salad, which gives it a beautiful contrast of pickled tart flavor. You can also use sauerkraut which would give this a similar flavor..
Tools Needed
- Cutting Board: You'll need a cutting board to cut the veggies.
- Knife: Make sure to have a sharp knife.
- Baking Sheet: You'll need a half sheet pan to roast the cauliflower.
- Parchment Paper: I always use nontoxic parchment paper for ease.
- Mixing Bowl: You'll need a mixing bowl to mix up the ground turkey and spices.
- Large Skillet: I use a large skillet to cook the turkey.
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Step by Step Instructions
Step 1
First step is roasting the cauliflower. I cut the cauliflower into pieces that are all about the same size, that’s your goal here, so they all brown evenly as the browned parts are the best parts!
Step 2
Next step is to cook the ground turkey. Add the ground turkey, salt, pepper, garlic powder, and onion powder into a bowl and mix together. You can do this with a spatula or just get in there with your hands. Add the turkey into a large skillet or in a cast iron skillet, either will work. Cook over medium/high heat until the turkey is fully cooked, this is pretty quick, only about 10 minutes.
Sep 3
Next step is assembling the salads. Chop the Romain and spinach and add it into bowls. Add roasted cauliflower, ground turkey, and pickled veggies on top.
Step 4
Time to mix up the dressing. This comes together so quickly, which is why I don’t do this ahead of time as this will naturally separate, so it’s easy to just do it when you’re ready to add it to the salad. In a small bowl, add the olive oil, apple cider vinegar, water, lemon juice, salt, and pepper. Stir to combine completely and dress the salad.
FAQ's
Ground chicken or chicken breasts would also be delicious with this recipe.
Store the extra roasted cauliflower and turkey in an airtight container in the fridge. You can make the salad again with leftovers, this is what we do since we're a small house of two!
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Roasted Cauliflower & Turkey Salad
Equipment
- Cutting Board
Ingredients
For the Cauliflower
- 3 tablespoons extra virgin olive oil
- 2 teaspoons dried thyme
- 1 teaspoon fine sea salt
- ½ teaspoon white pepper
- 1 head cauliflower
For the Turkey
- 12 ounces ground turkey
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon extra virgin olive oil
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- ¼ cup water
- 1 lemon (juice)
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
For the Salad
- 2 hearts Romaine lettuce
- 2 cups spinach
- ½ cup pickled red onions and peppers
Instructions
- To roast the cauliflower: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a large bowl, add the olive oil, thyme, sea salt, and white pepper.
- Cut the cauliflower head into 2-inch pieces and add into the bowl with the olive oil. Coat the cauliflower completely. Transfer to the prepare baking sheet and spread out evenly.
- Roast for 15 to 20 minutes, or until the cauliflower is golden brown.
- To make the turkey: In a medium bowl, add the ground turkey, sea salt, black pepper, garlic powder, and onion powder. Stir to combine completely.
- In a large skillet over medium/high heat, add the olive oil to coat the pan. Add the ground turkey, and using a spatula, break it up and continue to cook until the turkey is lightly brown and fully cooked, about 10 minutes.
- To make the dressing: In a small bowl, add the olive oil, apple cider vinegar, water, lemon juice, salt, and pepper. Stir to combine completely. (Dressing will naturally separate, so be sure to stir or shake before using if storing leftovers).
- To assemble the salads: Chop the romaine lettuce and spinach and add to bowls. Add the turkey, roasted cauliflower, pickled onions, peppers, and dressing.
- Serve immediately.
Notes
Nutrition
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This salad has so much flavor, even my husband who usually doesn’t like “salad as a meal” is what he says, loves this so much!