Description
This Curry Roasted Cauliflower Sweet Potato Salad is a vibrant and nutritious dish featuring tender roasted cauliflower and sweet potatoes tossed in warm curry spices. Combined with fresh baby spinach, red onion, dried cranberries, and crunchy toasted seeds, all lightly dressed in a creamy, tangy curry yogurt dressing, this salad is delicious served warm or at room temperature. It’s perfect as a light meal or a hearty side, blending bold flavors with wholesome ingredients for a satisfying and healthy option.
Ingredients
Roasted Vegetables
- 1 medium head cauliflower, cut into florets
- 1 large sweet potato, peeled and diced
- 2 tablespoons olive oil
- 1 ½ teaspoons curry powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt and black pepper to taste
Salad Base
- 3 cups baby spinach or arugula
- ¼ cup red onion, thinly sliced
- ¼ cup dried cranberries
- ¼ cup chopped fresh cilantro
- ¼ cup toasted pumpkin seeds or chopped almonds
Dressing
- 3 tablespoons plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ½ teaspoon curry powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: In a large baking sheet, toss the cauliflower florets and diced sweet potato with olive oil, curry powder, ground cumin, paprika, salt, and black pepper until evenly coated. Spread them in a single layer on the tray.
- Roast Vegetables: Roast the vegetables for 25–30 minutes, flipping them halfway through cooking. Roast until they are tender and have a golden brown color on the edges.
- Make Dressing: While the vegetables roast, whisk together plain Greek yogurt, olive oil, lemon juice, honey, curry powder, and a pinch of salt and pepper in a small bowl until smooth and creamy.
- Combine Salad: In a large salad bowl, combine the roasted cauliflower and sweet potatoes with baby spinach (or arugula), thinly sliced red onion, dried cranberries, chopped fresh cilantro, and toasted pumpkin seeds or almonds.
- Toss Salad: Drizzle the prepared curry yogurt dressing over the salad, then toss gently until all ingredients are well coated with the dressing.
- Serve: Serve the salad warm or at room temperature, perfect for a light meal or a flavorful side dish.
Notes
- For a vegan version, substitute the Greek yogurt with a dairy-free yogurt alternative.
- Add cooked quinoa or chickpeas to transform this salad into a more filling main dish.
- This salad stores well in the fridge and makes an excellent meal prep option.
