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
Scale
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
