Curried Pumpkin and Cauliflower Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 45mins
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- Serves
- 6
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- Calories
- 274
It will make the perfect next day lunch, is great with anything grilled (we had chicken). Add herbs at will.
Inspired by: https://tenina.com/recipes/curried-pumpkin-and-cauliflower-saladrecipe updated Mar 11, 2021
Ingredients
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- Pumpkin
- 500 g
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- Cauliflower
- ½
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- Shallot
- 1
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- Celery stalk
- 1
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- Canned chickpeas
- 400 g
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- Lemon
- 1
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- Extra virgin olive oil
- as needed
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- Sea salt
- as needed
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- Mint leaves
- 10 g
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- Thai basil
- 10 g
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- Cilantro
- 10 g
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- Fresh parsley
- 10 g
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- Pumpkin seeds
- 40 g
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- Flaxseeds
- 20 g
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- Sunflower seeds
- 40 g
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- Dried cranberries
- as needed
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- Greek yogurt
- 200 g
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- Ground cumin
- 1 teaspoon
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- Ground coriander
- 1 teaspoon
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- Ground turmeric
- 2 tablespoons
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- Chili flakes
- 1 teaspoon
Tools
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Oven
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Wooden spoon
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Large mixing bowl
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Baking sheet - 18 x 13"
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Frying pan
Step preview
- Pre-heat oven - 180°C
- Add pumpkin to a clean baking sheet
- Drizzle with extra virgin olive oil
- Sprinkle with sea salt
- Bake - approx 30 min, 180°C
- Let cool
- Add cauliflower, shallot, celery stalk, canned chickpeas, mint leaves, Thai basil, cilantro and fresh parsley to a clean large mixing bowl
- Mix until well combined
- Add pumpkin seeds, flaxseeds, sunflower seeds and dried cranberries to a clean frying pan
- Toast in frying pan until fragrant
- Transfer seeds to salad
- Add greek yogurt, ground cumin, ground coriander, ground turmeric, chili flakes, lemon and sea salt to a clean large mixing bowl
- Mix until well combined
- Transfer content of baking sheet to salad
- Transfer dressing to salad
- Mix until well combined
- Serve immediately