There’s nothing like this Curried Lentil Cauliflower Salad to brighten up a dreary day! Packed with the warm, vibrant flavors of curry, cumin and lemon in a fresh vinaigrette, this salad is based on the nutritious combo of lentils, cauliflower, carrots, snow peas, and red onions. 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 gluten-free, vegan 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.
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.
A curry vinaigrette brightens up the flavors of this hearty, protein-rich, vegan, gluten-free salad filled with cauliflower, lentils, snow peas, and carrots.
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 2 minutes 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).
Prep Time:12 minutes
Cook Time:15 minutes
Category:Salad
Cuisine:American
Nutrition
Serving Size:1 serving
Calories:147
Sugar:7 g
Sodium:19 mg
Fat:3 g
Saturated Fat:0 g
Carbohydrates:25 g
Fiber:9 g
Protein:7 g
For other healthy salad recipes try some of my favorites:
[…] 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!