This curried cauliflower and sweet potato salad is nutrient dense and flavor packed. It’s the perfect vegan and paleo dish that can be turned into a complete meal!
Sweet potatoes are one of my favorite foods, so I’m always thinking of new dishes to make with them. Plain roasted vegetables can get boring, so I love making vegetables more fun and delicious. This roasted vegetable salad is filled with add-ins to bring in some crunch and sweetness and then dressed with a creamy dressing that has just the right amount of curry kick.
Curried Cauliflower and Sweet Potato Salad
Ingredients:
- Cauliflower
- Sweet potato
- Olive oil
- Salt
- Add-ins: golden raisins, toasted nuts (walnuts or cashews are best!), roasted chickpeas
- Cilantro
- Granola butter or nut/seed butter of choice
- Lemon juice
- Curry powder
- Grated ginger root
- Maple syrup
- Garlic infused olive oil
How to make this salad:
This veggie salad is easy to make. First, you roast the cauliflower and sweet potato. While those are roasting, you can measure out your add-ins, toast your nuts and chickpeas if using, and make the dressing. Once the vegetables are done roasting, you toss everything together.
This gluten free salad can be made fully paleo by using a nut or seed based butter for the dressing. I use my homemade granola butter in this recipe as it is my absolute favorite and is allergy friendly! You can keep this recipe completely nut free by using roasted chickpeas instead of nuts for the add-ins.
Can I Make This a Complete Meal?
I love serving this vegetable dish with roasted chicken, but you can also make it a complete vegan meal by adding a can of roasted chickpeas. The chickpeas add the perfect crunch and a protein boost.
Curried Cauliflower and Sweet Potato Salad
Ingredients
- 1 large head of cauliflower
- 2 medium sweet potatoes
- 2 Tbsp olive oil
- 1/4 tsp salt
- 1/3 cup golden raisins
- 1/3 cup toasted walnuts or cashews *see notes below for nut free version
- 1/3 cup chopped cilantro
- Add-ins see notes above about other add-ins to make this a complete meal
Dressing
- 1/4 cup granola butter or nut/seed butter of choice
- 1/2 a lemon, juiced
- 1/2-1 tsp curry powder
- 1 thumb grated ginger root
- 1/2 tsp salt
- 2 tsp maple syrup
- 1 Tbsp garlic infused olive oil or regular olive oil and 1 clove of pressed garlic
- 2-4 Tbsp water
Instructions
- Preheat oven to 425F.
- Chop cauliflower into florets and sweet potato into bite size pieces. Toss vegetables with olive and salt and spread on a parchment lined baking sheet. Bake for 40-45 minutes, until golden and fork tender.
- While vegetables are cooking, toast your walnuts in a frying pan over medium heat, mixing often until just beginning to golden and become fragrant. This will only take 5-10 minutes.
- When vegetables are done, set aside while you make the dressing.
- While vegetables are cooling, make your dressing by combining all ingredients except for the water in a small bowl or jar. Start with 1/2 tsp curry powder and increase based on taste. Miix well to combine, taste and adjust salt and curry powder as needed. Add in water 1 Tbsp at a time until you get a pourable consistency that isn't too thick.
- Toss vegetables, add-ins, and dressing together in a large bowl and serve! Leftovers can be kept in the fridge for up to 3 days.
We made this dish last night for supper. It is outstanding! Such a delightful and interesting mix of tastes. I highly recommend!
I’m so glad you enjoyed it!