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colorful kale salad with cauliflower, sweet potato, and red pepper

Curried Cauliflower Kale Salad with Creamy Pomegranate Dressing

MN Veg Head
Curried cauliflower kale salad - SHEET PAN STYLE!! Roasted curry cauliflower with sweet potatoes and red peppers topped with toasted walnuts or candied pecans and a drizzle of homemade creamy pomegranate dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Salad, Side Dish
Cuisine American, Indian
Servings 6 People
Calories 357 kcal

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!

Nutrition

Calories: 357kcalCarbohydrates: 33gProtein: 8gFat: 24gSaturated Fat: 9gSodium: 253mgPotassium: 764mgFiber: 6gSugar: 15gVitamin A: 6935IUVitamin C: 88mgCalcium: 118mgIron: 3mg
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