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.

Curried Lentil Cauliflower Salad

(4 votes, average: 5.00 out of 5)
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5 from 4 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 12 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 10 servings
• Diet: Vegan

Description

A curry vinaigrette brightens up the flavors of this hearty, protein-rich, vegan, gluten-free salad filled with cauliflower, lentils, snow peas, and carrots.

Ingredients

Salad:

• 8 ounces lentils, uncooked
• 2 1/2 cups water
• 1 small head cauliflower, divided into small flowers
• 1 large carrot, shredded
• 6 ounces snap peas or snow peas, halved
• ½ red onion, diced
• ½ cup raisins

Curry Vinaigrette:

• 2 tablespoons extra virgin olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 teaspoon black pepper
• 1 teaspoon dried coriander
• 1 teaspoon cumin
• Sea salt (as desired, optional)

Instructions

1. To make salad: Cook lentils in water until just tender and firm (about 15 minutes). Drain any liquid, set aside, and cool.
2. Blanch cauliflower in boiling water for 2 minutes and drain.

   Cool.

3. Add lentils, cauliflower, carrots, snow peas, onions, and raisins to a large bowl and toss together gently.
4. 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).
5. Stir dressing into the salad and combine well.
6. Serve immediately, or chill until serving time.
7. Makes 10 servings (about 1 cup each).

• 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

Keywords: cauliflower salad, vegan salad, easy vegan salad, easy cauliflower salad

Did you make this recipe?

Tag @sharonpalmerrd on Instagram

For other healthy salad recipes try some of my favorites:

Greek Butter Bean Salad
Cool Mint Cauliflower Salad
Snow Pea Carrot Salad with Mint Green Tea Vinaigrette

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