Tuscan Cauliflower and Turkey Salad
15min
20min
2
345
Chef's Note
For the best flavor, try roasting the cauliflower until it's deeply caramelized on the edges. This brings out a nutty sweetness that pairs beautifully with the fresh vegetables and herbs. You can also prepare the cauliflower a day ahead and refrigerate it to save time.
Tags
Ingredients
3 cups cauliflower florets
3 tablespoons olive oil
8 ounces cooked turkey breast
1 cup cherry tomatoes
1 medium cucumber
1 medium red bell pepper
1/4 cup red onion
1/4 cup kalamata olives
1/4 cup fresh basil leaves
1 tablespoon fresh oregano
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Toss cauliflower florets with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a baking sheet.
- 3
Roast cauliflower for 20 minutes, stirring halfway through, until golden brown and tender. Remove from oven and let cool.
- 4
While cauliflower is roasting, dice the cooked turkey breast into 1/2-inch cubes.
- 5
Halve the cherry tomatoes, dice the cucumber and red bell pepper into 1/2-inch pieces, and thinly slice the red onion.
- 6
Roughly chop the kalamata olives and tear the basil leaves into smaller pieces.
- 7
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped fresh oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.
- 8
In a large bowl, combine the cooled roasted cauliflower, turkey, tomatoes, cucumber, bell pepper, red onion, olives, and basil.
- 9
Pour the dressing over the salad and toss gently to combine.
- 10
Let the salad sit for 5 minutes before serving to allow flavors to meld.
Nutrition Information (per serving)
345
28g
15g
20g
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