Healthy Curried Lentil Salad with Cauliflower and Snap Peas
Looking for a fresh, flavorful salad that’s hearty enough to be a meal? This Curried Cauliflower Lentil Salad delivers the perfect mix of crunch, color, and bold curry-inspired flavor. Packed with tender lentils, crisp cauliflower, snap peas, red onions, and sweet raisins, it’s tossed in a bright lemon curry vinaigrette that brings everything together beautifully. Not only is this salad easy to make and budget-friendly, it’s also naturally vegan, vegetarian, gluten-free, and plant-based—making it a nutritious option for meal prep, lunches, or light dinners. With wholesome ingredients and vibrant spices, this curried lentil salad proves that healthy eating can be simple, satisfying, and absolutely delicious.
There’s nothing like this Curried Lentil Cauliflower Salad to brighten up a dreary day! You can whip up this recipe in about 20 minutes, with simple ingredients you can find in most stores. Thanks to those plant-powered ingredients, this healthy 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. Swap out the ingredients too—try a different color of cauliflower (in these photos, I’m using green Romanesco cauliflower) or lentils (try red or black), and swap out frozen peas for snap or snow peas, if desired.
This curried cauliflower lentil salad is crunchy, healthy, and flavorful with snap peas, raisins, and a lemon curry vinaigrette. Vegan and gluten-free.
To make salad: Cook lentils in water until just tender and firm (about 15 minutes). Drain any liquid, set aside, and cool.
Blanch cauliflower in boiling water for 3 minutes to soften slightly and drain. Cool.
Add lentils, cauliflower, carrots, snow peas, onions, and raisins to a large bowl and toss together gently.
To make vinaigrette: In a small dish, whisk together olive oil, lemon juice and zest, garlic, curry powder, black pepper, coriander, and salt (optional, as desired).
Stir dressing into the salad and combine well.
Serve immediately, or chill until serving time.
Makes 10 servings (about 1 cup each).
Notes
Try any variety of cauliflower for this recipe, such as Romanesco shown here, white, or purple.
To juice and zest lemons, try my favorite tools: This easy lemon juicer and zester.
2 thoughts on “Crunchy Curried Cauliflower Lentil Salad”
[…] menu options like steak, baked chicken, and bacon and eggs to dishes like red beans and rice, curried lentils, and veggie-burgers. But don’t worry, making those little swaps is so much easier (and […]
[…] menu options like steak, baked chicken, and bacon and eggs to dishes like red beans and rice, curried lentils, and veggie-burgers. But don’t worry, making those little swaps is so much easier (and […]
Looks like a great recipe, will make it during the weekend! Thanks for sharing!