Fall is here and so are the festive dishes. This cauliflower and squash curry salad has become a staple in my house, so much so that I’ve almost gotten tired of it! 🙂 So I’m finally sharing it so you too can fall in love!

Cauliflower and Squash Curry Salad

Servings: 3-4

Ingredients:

Cauliflower and Squash

• 1/2 head of cauliflower (around 4 cups), cut into small/medium pieces
• squash of choice (butternut, honeynut*, etc.), around 2-3 cups, chopped
• 1-2 tbsp coconut or avocado oil
• 1/2 tsp curry powder
• 1/2 tsp garlic powder
• 1/2 tsp turmeric powder

Dressing:

• 2 tbsp tahini or almond butter*
• 1 tsp curry powder
• 1/4 tsp turmeric powder
• 1 tbsp lemon juice
• 3 tbsp water
• 1/4 tsp salt
• pepper to taste

Add-ins:

• 1 cup frozen petite peas
• 1/4 cup raisins (optional)
• green onions to garnish (optional)

Directions:

1. Preheat oven to 350º.
2. Combine all the cauliflower and squash ingredients in a large bowl and toss until coated well. Spread evenly onto a baking sheet, either lined with parchment or ceramic coated. Place in oven and bake for 30-40 minutes, flipping half way through.
3. While the veggies are cooking, combine all dressing ingredients, set aside. Cook frozen petite peas according to instructions.
4. Once the cauliflower and squash are done cooking, add to a large bowl and fold in the dressing and rest of ingredients. Enjoy!

*Note: Any type of squash can work for this recipe as well as sweet potato.

I’ve also used tahini and almond butter – either one is delicious!

This recipe was inspired by one from Ambitious Kitchen.