Curried Cauliflower Kale Salad with tart cherries, cashews, chickpeas, and avocado in a yogurt tahini dressing. Perfect for winter lunches!
Let’s do a 2023 check in so far…how has it been?
It’s been so very full on my end– and all good things.
By morning I’m working through an inversion practice, using blocks and straps and prep to help me get upside down.
My goal is to be able to successfully hold an inversion by the end of the year!
By evening I’m learning German in a virtual course that just kicked off this week.
Sprechen Sie Deutsch?
It feels good to actively pursue my goals and dreams, and it feels even better to fuel them with my favorite foods.
I’m fiercely protective of my nourishment right now, because with all of the go-getting, there isn’t as much time for rest.
So, let’s make sure we have a cozy and nourishing lunch for the weeks ahead.
This Curried Cauliflower Kale Salad is made with tart cherries, cashews, chickpeas, and avocado in a creamy yogurt tahini dressing.
It’s the hearty salad you need for winter lunches in the colder months!
What You Need to Make Curried Cauliflower Kale Salad
Here’s what you need to assemble your kale salad:
- kale
- olive oil
- lemon
- Fruit Bliss Organic Tart Cherries
- chopped cashews
- green onion
- chickpeas
- avocado
That’s it!
Massage Your Kale
The trick to the best kale salad is to marinade your kale beforehand.
This helps break down the kale a bit so it’s to chew, digest, and love!
Add the kale to a large bowl and drizzle the leaves with olive oil and a 1/2 of a squeezed lemon.
Use your hands to massage the oil and lemon into the leaves until they’re well coated and vibrant green.
Allow the kale to sit for 5-15 minutes and it will soften and shrink in size.
You can store the massage kale in the fridge like this until you’re ready to serve your salad.
The kale will keep like this for up to one week!
What You Need to Make Curried Cauliflower
Next up, make your curried cauliflower on the stovetop.
You need:
- avocado oil
- cauliflower
- curry powder
- Himalayan sea salt
- Black pepper
- filtered water
That’s it!
A medium-sized head of cauliflower will be the perfect size for portioning out your salads!
How to Make Curried Cauliflower
I find this method of cooking the cauliflower on the stovetop leads to the most tender and evenly spiced florets.
Alternatively, you could also roast your curried cauliflower in the oven.
First, heat the avocado oil in a large skillet over medium heat.
Next, add in the chopped cauliflower, curry powder, Himalayan sea salt, black pepper, and filtered water.
Stir everything to make sure the cauliflower is well coated in the seasoning mix.
Cover the pan and cook, stirring occasionally, until the cauliflower is fork tender and starts to brown on all sides.
The cauliflower will be done in about 10-15 minutes.
What You Need to Make Yogurt Tahini
While the cauliflower is cooking, mix up your yogurt tahini dressing with these ingredients:
- almond milk yogurt
- lime juice
- runny tahini
- garlic powder
- Himalayan sea salt
- ground black pepper
That’s it!
How to Make Yogurt Tahini Dressing
This dressing is *so* creamy and thick, made with almond milk yogurt and tahini.
You can mix up the dressing easily by combining all ingredients in a high-speed blender or food processor.
Pulse everything until it’s smooth and creamy, scraping down the sides as needed to recombine.
If you don’t want to dirty up the blender, you can whisk everything together by hand in a bowl!
For thinner dressing, add a splash of filtered water or almond milk.
You can store the dressing in the refrigerator until you’re ready to serve the salad.
How to Make Curried Cauliflower Kale Salad
To make the salad, divide the kale between bowls and top the greens with curried cauliflower, chickpeas, avocado, Tart Cherries, cashews, and green onion.
The addition of Fruit Bliss Organic Tart Cherries really gives this salad a flavor pop!
Tart and sweet cherries offset the rich creaminess of the yogurt tahini, avocado, and cashews.
Fruit Bliss Organic Tart Cherries are the best because they are dried by the sun, without any preservatives, chemicals, or coloring agents.
The secret to their super moist texture is rehydration with water!
This is next level dried fruit, friends!
My favorite thing about these cherries is that they’re delicious and slightly sweet and sour without any added sugars.
Sprinkle them on this salad and enjoy the amazing way it pairs with curry spices and kale.
Drizzle your salad with a generous amount of yogurt tahini dressing and serve it immediately!
How to Serve Curried Cauliflower Kale Salad
Enjoy this Curried Cauliflower Kale Salad with Yogurt Tahini as a hearty salad for colder months.
I like to meal prep all of the ingredients on Sunday and assemble them throughout the week for a nutritious and delicious lunch.
Try mixing up the protein by adding tofu, tempeh, or hemp hearts in place of the chickpeas.
You can serve the cauliflower on top hot off the stovetop or chilled from the refrigerator.
If you have any leftover yogurt tahini dressing, it also pairs wonderfully with veggies or chips as a creamy dip.
Store your salad leftovers separately in airtight containers in the refrigerator for up to one week and combine just before serving.
Enjoy!
More Winter Salads
-
Garlicky Chickpeas & Kale Bowl With Cream Tahini
-
Warm Kale Quinoa Bowl
-
Warm Spiced Sweet Potato Salad With Pistachios
-
Tri-Colored Roasted Cauliflower Salad
-
Butternut Squash Noodle Cranberry Salad
-
Fall Harvest Salad
-
Roasted Squash & Arugula
-
Root Veggie Chip Arugula Salad
-
Roasted Fig Arugula Salad
-
Cran-Apple Tempeh Kale Salad
-
Wintergreen Salad with Maple Dijon Vinaigrette
I Want to Hear From You
If you make this Curried Cauliflower Kale Salad recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Curried Cauliflower Kale Salad
- Total Time: 30 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Curried Cauliflower Kale Salad with tart cherries, cashews, chickpeas, and avocado in a yogurt tahini dressing. Perfect for winter lunches!
Ingredients
Kale Salad
- 1 large bunch kale, de-stemmed and finely chopped
- Drizzle of olive oil
- Lemon, squeezed
- ¼ cup Fruit Bliss Organic Tart Cherries
- ¼ cup chopped cashews
- ¼ cup green onion, diced (1 bunch, green parts only)
- 1 15-oz. can chickpeas, drained and rinsed
- 1 avocado, diced
Curried Cauliflower
- 1 TBSP avocado oil
- 1 medium-large head of cauliflower, roughly chopped
- 1 tsp curry powder
- Himalayan sea salt, to taste
- Black pepper, to taste
- ½ cup filtered water
Yogurt Tahini Dressing
- 1 cup almond milk yogurt
- 1–2 TBSP lime juice
- 1 TBSP runny tahini
- ¼ tsp garlic powder
- ⅛ tsp Himalayan sea salt
- Pinch of ground black pepper
Instructions
- Add the kale to a large bowl and drizzle the leaves with olive oil and squeezed lemon. Use your hands to massage the oil and lemon into the leaves until they’re well coated and vibrant green. Allow the kale to sit for 5-15 minutes to soften.
- Heat the avocado oil in a large skillet over medium heat. Add in the chopped cauliflower, curry powder, salt, pepper, and filtered water. Mix everything well with a spatula to ensure the cauliflower is evenly seasoned. Cover the pan and cook, stirring occasionally, until the cauliflower is fork tender and starts to brown on all sides. This will take about 10-15 minutes. Add more filtered water as needed if the pan gets too dry.
- Make the dressing by combining all ingredients in a high-speed blender or food processor. Pulse everything until it’s smooth and creamy, scraping down the sides as needed to recombine. The dressing should be thick and spoonable. Transfer the dressing to an airtight container in the refrigerator until ready to serve.
- To make the salad, divide the kale between bowls and top with the curried cauliflower, chickpeas, avocado, tart cherries, cashews, and green onion. Drizzle the salad generously with yogurt tahini dressing and serve immediately.
- Store salad leftovers separately in individual airtight containers in the refrigerator for up to one week and combine before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad, Bowl
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free
Disclosure: This post is brought to you by Fruit Bliss, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
[…] warming spices of this winter salad are perfectly balanced with the creamy tahini dressing which can be used with so many other recipes! Start by massaging your cauliflower florets with […]