Go Back
+ servings
Kale Salad with Curried Cauliflower

Kale Salad with Curry Cauliflower

Enjoy the vibrant flavors of curried cauliflower, sea salt massaged kale, and lemon tahini dressing in this warm kale salad. A hearty, vegan, and gluten-free entree salad that you will absolutely fall in love with.
5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 285kcal
Author: Sarah McMinn

Ingredients

Kale Salad

  • 1 bunch curly kale, finely chopped
  • 1 tbsp olive oil
  • 1/2 teaspoon salt

Lemon Tahini Dressing

  • 1/4 cup tahini
  • 2 tbsp water
  • juice of 1 lemon
  • 2 clove garlic
  • 2 teaspoons maple syrup
  • pinch of cayenne pepper, optional
  • 1/2 teaspoon salt

Curried Cauliflower

Everything else

  • 1/2 cup dry brown lentils, rinsed and drained
  • 1/2 avocado
  • 2 tbsp red onion, minced

Instructions

  • In a small saucepan, bring 1 cup of water to a boil. Add lentils, cover, and reduce heat to a simmer. Simmer for 30 minutes until all the water has absorbed.
  • Preheat the oven to 425F. Break the cauliflower into bite-sized florets and place them in a large bowl. Add olive oil, salt, and curry powder and toss until the florets are evenly coated. Spread evenly onto a baking sheet and bake for 25 minutes, flipping once.
  • Place the kale in a large bowl. Add olive oil and salt and gently massage for 1-2 minutes until the kale is richer green, tender, and shiny. Set aside while preparing the remaining salad ingredients.
  • Combine all the ingredients for the tahini dressing in a small blender and blend until smooth.
  • When lentils and cauliflower are done, combine them with the kale in a large salad bowl. Add avocado and red onions. Toss with lemon tahini dressing and serve immediately.

Notes

Serving and Storing - Serve this salad warm or cold. I love it both ways. Serve this salad with a Portobello Steak or on its own. It makes a hearty lunch or light dinner. Store leftover salad in the refrigerator for 3 days.
Make in Advance - The components of this salad can be made in advance. The dressing and lentils can be stored in an airtight container in the refrigerator until ready to use. Massaged kale can also be stored in the refrigerator for up to 2 days.

Nutrition

Calories: 285kcal | Carbohydrates: 28g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 908mg | Potassium: 703mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1460IU | Vitamin C: 54mg | Calcium: 85mg | Iron: 3.4mg