Bright, bold, and packed with irresistible flavor, this Curry Roasted Cauliflower Sweet Potato Salad is a celebration of color and taste in every bite. Vibrant roasted veggies mingle with sweet, chewy cranberries, a hint of toasted crunch, and fragrance from warming curry spices, all brought together by a creamy Greek yogurt dressing. It’s the kind of salad you’ll crave year-round, whether served warm straight from the oven or chilled for a refreshing make-ahead lunch. Friends and family alike will beg for the recipe—and after one bite, it’s easy to see why!
Ingredients You’ll Need
Every element in this Curry Roasted Cauliflower Sweet Potato Salad serves a playful purpose, bringing together layers of color, texture, and flavor. The ingredient list looks long, but each one is thoughtfully chosen to create a perfectly balanced salad you’ll want to make on repeat.
- Cauliflower florets: The hearty backbone of the salad, their earthy flavor really shines when roasted until golden.
- Sweet potatoes: Diced and roasted, they add natural sweetness and a satisfyingly creamy bite.
- Olive oil: A drizzle coats the veggies, ensuring they roast up beautifully caramelized.
- Curry powder: Warm, floral, and just a touch exotic—this is what transforms the salad into something special.
- Ground cumin: Just a bit deepens the earthy, savory notes.
- Smoked paprika: Adds subtle smokiness that matches the roasted veggies perfectly.
- Salt: Brings balance by drawing out all those delicious flavors.
- Black pepper: A little freshly ground black pepper adds a gentle heat and zing.
- Red onion: Finely diced, for a touch of sharpness and extra crunch.
- Dried cranberries: Their pop of tangy sweetness brightens the whole salad.
- Fresh parsley: Chopped for a fresh, herbal note and a gorgeous splash of color.
- Toasted pumpkin seeds: These add the perfect nutty crunch, making every bite more interesting.
- Plain Greek yogurt: Forms the base of the creamy dressing, keeping it light but luscious.
- Mayonnaise: Just enough to add richness and round out the dressing.
- Lemon juice: Its tartness lifts every other flavor in the bowl.
- Honey: For a faint background sweetness that ties the dressing together.
- Curry powder (for dressing): Reinforces the flavor theme and infuses the creamy dressing with warmth.
- Salt and pepper (for dressing): Season the dressing to taste, balancing the tang and the creaminess perfectly.
How to Make Curry Roasted Cauliflower Sweet Potato Salad
Step 1: Prep and Season the Veggies
Start by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper—it makes cleanup a breeze. In a roomy bowl, combine the cauliflower florets and diced sweet potatoes. Drizzle on the olive oil and toss with curry powder, cumin, smoked paprika, salt, and pepper. Give everything a thorough mix so that each piece is evenly coated and ready to roast to golden, spiced perfection.
Step 2: Roast the Cauliflower and Sweet Potatoes
Spread your seasoned veggies out in a single layer on the prepared baking sheet. For the salad to roast (not steam), give them enough space—use two sheets if needed! Slide them into the oven and roast for 25 to 30 minutes, flipping halfway through. You’ll know they’re ready when the edges are caramelized, and the sweet potatoes are just fork-tender.
Step 3: Make the Creamy Curry Yogurt Dressing
While your vegetables are roasting, whip up the luscious dressing. In a small bowl, whisk together plain Greek yogurt, mayonnaise, fresh lemon juice, honey, curry powder, salt, and pepper. The outcome is a creamy, tangy sauce with just enough sweetness and spice, guaranteed to make the Curry Roasted Cauliflower Sweet Potato Salad shine.
Step 4: Combine the Salad
Let the roasted vegetables cool for a few minutes so they don’t wilt the salad ingredients. In a large mixing bowl, combine the warm veggies with red onion, dried cranberries, chopped parsley, and toasted pumpkin seeds. Pour the curry yogurt dressing over everything and toss gently until the salad is evenly coated. The mix of warm roasted vegetables with cool, crisp add-ins is simply irresistible.
Step 5: Serve and Enjoy
You can enjoy your Curry Roasted Cauliflower Sweet Potato Salad either slightly warm or chilled, depending on your mood or the occasion. Each bite bursts with color, crunch, and layers of flavor—perfect on its own or as part of a grander feast.
How to Serve Curry Roasted Cauliflower Sweet Potato Salad
Garnishes
A handful of extra fresh parsley or another sprinkling of pumpkin seeds adds a final touch of vibrant green and a pleasing crunch. If you’re feeling indulgent, a few crumbles of feta or dollops of extra yogurt on top can take your Curry Roasted Cauliflower Sweet Potato Salad from delicious to showstopping.
Side Dishes
Pair this salad with simply grilled chicken, salmon, or tofu for a complete meal. For a dinner spread, it shines next to fluffy quinoa, warm pita, or a bowl of hearty soup. Its flavors are bold enough to stand tall, but flexible enough to play well with all sorts of mains.
Creative Ways to Present
Try packing individual portions in jars for inspired meal-prep lunches or serving the salad atop a bed of baby spinach for extra greens. For a buffet, mound it high on a large platter lined with butter lettuce leaves—it will catch every eye at the table and makes it easy for guests to scoop up a hearty portion.
Make Ahead and Storage
Storing Leftovers
Leftover Curry Roasted Cauliflower Sweet Potato Salad stores beautifully in the fridge for up to three days. Keep it in an airtight container to preserve its vibrancy and freshness. If you find the dressing thickens slightly overnight, just stir in an extra splash of lemon juice or yogurt before serving.
Freezing
While it’s possible to freeze the roasted veggies themselves, the finished salad (especially with the yogurt dressing) is best enjoyed fresh or from the fridge. Freezing can change the texture of both the vegetables and the dressing, making them less appealing when thawed.
Reheating
If you prefer the salad served warm, simply scoop out your portion and microwave it in short bursts, stirring gently between each go. Just be mindful not to overheat, or the creamy dressing may separate. Often, this salad is just as delightful straight from the fridge!
FAQs
Can I make Curry Roasted Cauliflower Sweet Potato Salad vegan?
Absolutely! Just swap the Greek yogurt and mayonnaise in the dressing with your favorite dairy-free yogurt and vegan mayo. Everything else in the recipe is naturally plant-based, so it’s an easy and delicious adaptation.
Is this salad good for meal prep?
Yes, Curry Roasted Cauliflower Sweet Potato Salad actually gets better as the flavors mingle. Prepare it up to three days in advance and store it in the refrigerator—just give it a quick toss before serving to freshen things up.
What protein can I add to make it a complete meal?
For extra heartiness, stir in cooked quinoa or chickpeas (canned, rinsed, and drained work perfectly). Both absorb the flavors beautifully and offer a complete, satisfying meal that’s still vegetarian and protein-rich.
Can I use other veggies?
Definitely! Broccoli, carrots, or even butternut squash can be roasted alongside or instead of cauliflower or sweet potato. Use whatever you have—just be sure to keep the dice sizes similar for even roasting.
Can I make it less spicy?
Of course! Simply reduce the amount of curry powder or omit the black pepper if you’re sensitive to spice. The salad will retain its warmth and flavor without overwhelming heat.
Final Thoughts
If you’re searching for a vibrant, crowd-pleasing dish that breaks all the rules of boring salads, this Curry Roasted Cauliflower Sweet Potato Salad truly delivers. It’s easy enough for a weeknight but impressive enough for your next potluck—give it a try, and get ready to fall in love!
Print
Curry Roasted Cauliflower Sweet Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Fusion, Indian-Inspired
- Diet: Vegetarian, Gluten-Free
Description
This Curry Roasted Cauliflower Sweet Potato Salad is a delicious and nutritious dish that combines the earthy flavors of roasted cauliflower and sweet potatoes with a tangy curry yogurt dressing. Packed with vibrant colors and a variety of textures, this salad is perfect as a side dish or a light meal.
Ingredients
Main Salad:
- 1 medium head cauliflower, cut into florets
- 2 medium sweet potatoes, peeled and diced
- 3 tablespoons olive oil
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing:
- 1/4 cup red onion, finely diced
- 1/3 cup dried cranberries
- 1/3 cup chopped fresh parsley
- 1/4 cup toasted pumpkin seeds
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon curry powder
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare vegetables: Toss cauliflower and sweet potatoes with olive oil, curry powder, cumin, smoked paprika, salt, and pepper. Roast for 25–30 minutes.
- Make dressing: Whisk together Greek yogurt, mayonnaise, lemon juice, honey, curry powder, salt, and pepper.
- Combine: Mix roasted vegetables with red onion, cranberries, parsley, and pumpkin seeds. Drizzle with dressing and toss gently.
- Serve: Serve warm or chilled.
Notes
- For a vegan version, substitute dairy-free yogurt and vegan mayonnaise.
- This salad can be made ahead and refrigerated for up to 3 days.
- Add cooked quinoa or chickpeas for extra protein and heartiness.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 5 mg
