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Curried Lentil Cauliflower Salad (Vegan, Gluten-Free)

Sharon Palmer

While visiting Sweden, I was called upon to make a flavorful salad for a dinner party. I thought I’d really invite all of the senses to the party and give my Swedish family something a little different. Thus the inspiration for this flavorful Curried Lentil Cauliflower Salad, which is completely plant-based and gluten-free. The Swedish supermarket revealed a wide range of pulses, including a bag of lentils, as well as some Indian spices. Voila, I created this easy, hearty curried salad, which was a hit at the party. I snapped this photo against Swedish pine, faded by the weather, a symbol of design throughout the country.

Wild sweet peas and a twig covered with moss grace weathered Swedish pine.

However, you don’t have to visit Sweden to make this recipe! It’s based on simple ingredients you can find pretty much year round anywhere. Thanks to those plant-powered ingredients, this salad is practically a meal in one, with a kick of plant protein, loads of veggies, and healthy fats. And it’s even better the next day. Try it for an easy dinner recipe you can pack up for work the next day, or at your next dinner party, potluck, or picnic.

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Curried Lentil Cauliflower Salad (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 12 servings 1x



  • 1 1-pound bag green lentils, uncooked
  • 1 small head cauliflower, divided into small flowers
  • 1 large carrot, shredded
  • 1 8-oz bag fresh snow peas, halved
  • ½ red onion, diced
  • ½ cup raisins

Curry Vinaigrette:


  1. To make salad: Cook lentils, according to package directions, until just tender and firm (about 15 minutes). Drain any liquid, set aside, and cool. Add cooled lentils, cauliflower florets, carrot, snow peas, onion, and raisins to a large bowl and toss together gently.
  2. To make vinaigrette: In a small dish, whisk together olive oil, lemon juice and zest, garlic, ginger, curry powder, black pepper, coriander, and salt (optional, as desired).
  3. Stir dressing into the salad and combine well.
  4. Serve immediately, or chill until serving time.


  • Serving Size: 1 serving
  • Calories: 194
  • Sugar: 7 g
  • Sodium: 15 mg
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 13 g
  • Protein: 11 g
  • Cholesterol: 0 mg

For other healthy salad recipes try some of my favorites:

Greek Butter Bean Salad
Cool Mint Cauliflower Salad
Snow Pea Carrot Salad with Mint Green Tea Vinaigrette

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