Description
A vibrant and nutritious Curry Roasted Cauliflower Sweet Potato Salad featuring tender roasted cauliflower and sweet potatoes seasoned with warming spices, tossed with fresh red onion, cilantro, toasted pepitas, and a tangy Greek yogurt dressing. Perfect as a wholesome, gluten-free vegetarian meal or side dish served warm or chilled.
Ingredients
Scale
Roasted Vegetables
- 1 medium head cauliflower, cut into florets
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Additions
- 1/4 cup red onion, finely chopped
- 1/3 cup chopped fresh cilantro
- 1/4 cup toasted pepitas (pumpkin seeds)
Dressing
- 1/3 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Water as needed to thin dressing
Instructions
- Preheat oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Toss vegetables: In a large bowl, combine cauliflower florets and sweet potato cubes with olive oil, curry powder, ground cumin, garlic powder, salt, and black pepper, mixing well to coat evenly.
- Roast vegetables: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 25–30 minutes, flipping halfway through until they are golden and tender.
- Prepare dressing: While the vegetables roast, whisk together Greek yogurt, lemon juice, honey, and Dijon mustard in a bowl. Add a splash of water if needed to achieve your desired consistency.
- Combine salad: Once roasted vegetables are slightly cooled, transfer them to a large bowl. Add finely chopped red onion, fresh cilantro, and toasted pepitas.
- Toss salad: Drizzle the yogurt dressing over the mixture and gently toss to combine everything thoroughly.
- Serve: Enjoy the salad warm or chilled according to preference.
Notes
- This salad can be prepared ahead and stored in the refrigerator for up to 3 days, making it ideal for meal prep.
- For added protein, mix in chickpeas or grilled chicken.
- To make this recipe vegan, substitute dairy-free yogurt and use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Fusion
