I’m super excited about this one! Curried cauliflower kale salad – SHEET PAN STYLE!! Marinated then roasted curry cauliflower with sweet potatoes and red peppers get topped with toasted walnuts or pecans, dried cranberries, and a homemade, creamy pomegranate dressing. Yum!
This delicious sheet-pan salad possesses an assortment of flavors, colors, and textures that combine so perfectly you’ll want it all to yourself. But, this a colossal salad so there’s plenty for everyone. And the best part …you can let your oven do most of the work!
The Marinade for the Curried Cauliflower Kale Salad
The marinade for the cauliflower, which really brings this salad to life, is super easy and includes ingredients you might already have. Just throw some coconut milk (the kind from the can) into a large, sealable baggie or container and add the curry powder, soy sauce or tamari, and maple syrup. Toss in your cauliflower florets and let them soak in all of those yummy flavors for at least 4-6 hours, or overnight, before roasting.
Pomegranate Dressing
This homemade, creamy, sweet, slightly tangy, dressing is the perfect addition here. Just sauté one small shallot with one garlic clove in a little olive oil. Then transfer to a blender and add the dairy-free yogurt, pomegranate juice, dijon, syrup, and vinegar and blend until smooth. Stir in the poppy seeds and adjust according to taste with a little salt and pepper.
For this dressing, I opted for POM which is 100% pomegranate juice. I found it by the produce, not in the juice isle.
Optional Toppings for this Kale Salad
I opted for toasted walnuts because that’s what we had. You could also sprinkle on some roasted pepitas or sunflower seeds. But, I think candied pecans would be even better and they’re super easy to make! Here’s a recipe that includes those crunchy little salad toppers: SPINACH SALAD WITH CITRUS DRESSING AND TOFU FETA
Instead of dried cranberries, try pomegranate seeds. Or, maybe add a little diced apple or pear. How about some purple onion slices or slivered almonds? Don’t care for kale? Try spinach instead. How about butternut squash in place of sweet potato? I think there’s plenty of ways to personalize this one! However you choose to make this your own, I hope you enjoy!
Curried Cauliflower Kale Salad with Creamy Pomegranate Dressing
Ingredients
- 1 Head of Cauliflower Divided into florets
- 1 Sweet Potato Peeled and Cubed
- 1 Red Bell Pepper Cut into Strips
- 1 Bunch Kale De-stemmed and chopped
- 1 Cup Toasted Walnuts or Pecans
- ¼ Cup Dried Cranberries, Optional I used Craisins
- Mint Leaves, Optional
Cauliflower Marinade
- 1 Cup Coconut Milk
- 2-3 tablespoon Curry Powder
- 1 tablespoon Maple Syrup
- 2 tablespoon Reduced-Sodium Tamari or Soy Sauce
Creamy Pomegranate Dressing
- ½ Cup Non-Dairy Yogurt I used Vanilla Soy
- ¼ Cup Pomegranate Juice I used POM
- 1 tablespoon Olive Oil
- 1 Shallot Minced
- 1 Garlic Clove Minced
- 1 tablespoon Champagne Vinegar or, White wine vinegar or apple cider vinegar
- 1 tablespoon Maple Syrup
- 1 teaspoon Dijon Mustard
- ½ teaspoon Poppyseeds, Optional
- Sea Salt and Pepper, to taste
Instructions
Creamy Pomegranate Dressing
- Sauté shallot and garlic in olive oil over medium heat for about 2 minutes
- Transfer shallot and garlic to a small blender and add yogurt, pomegranate juice, dijon, vinegar, and syrup. Blend until smooth. Stir in poppy seeds and add salt and pepper to taste
Curried Cauliflower
- Toss cauliflower florets into a sealable baggie or container. Add coconut milk, curry powder, syrup, and tamari or soy sauce. Refrigerate for at least 4-6 hours to let flavors combine
- Preheat oven to 400°F
- Transfer marinated cauliflower florets to a baking sheet. Add cubed sweet potatoes and red pepper strips. Drizzle a little olive oil over potatoes and peppers
- Roast for 30 minutes, checking after 20. The red pepper may be done sooner than cauliflower and sweet potato.
- While veggies are roasting, massage kale with a little olive oil to soften
- Top kale with warm veggies, dried cranberries, toasted nuts, and mint leaves (optional). Serve with a side of pomegranate dressing!
Leave a Reply