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:
- Preheat oven to 350º.
- 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.
- While the veggies are cooking, combine all dressing ingredients, set aside. Cook frozen petite peas according to instructions.
- 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 [1].