Curried Pumpkin and Cauliflower Salad

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    560

It will make the perfect next day lunch, is great with anything grilled (we had chicken). Add herbs at will.

recipe updated Jul 9, 2019

Ingredients

  • Pumpkin icon
    Pumpkin
    500g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0ml
  • Sea salt icon
    Sea salt
    as needed
  • Cauliflower icon
    Cauliflower
    250g
  • Shallot icon
    Shallot
    42g
  • Celery stalk icon
    Celery stalk
    45g
  • Canned chickpeas icon
    Canned chickpeas
    400g
  • Mint icon
    Mint
    10g
  • Thai basil icon
    Thai basil
    10g
  • Cilantro icon
    Cilantro
    10g
  • Fresh parsley icon
    Fresh parsley
    10g
  • Pumpkin seeds icon
    Pumpkin seeds
    40g
  • Flaxseeds icon
    Flaxseeds
    20g
  • Sunflower seeds icon
    Sunflower seeds
    40g
  • Dried cranberries icon
    Dried cranberries
    as needed
  • Greek yogurt icon
    Greek yogurt
    200g
  • Ground cumin icon
    Ground cumin
    2g
  • Ground coriander icon
    Ground coriander
    2g
  • Ground turmeric icon
    Ground turmeric
    14g
  • Chili flakes icon
    Chili flakes
    1g
  • Lemon icon
    Lemon
    58g

Tools

  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Frying pan

Step preview

  1. Prep and set aside pumpkin: peeled & cubed
  2. Prep and set aside cauliflower: cubed
  3. Prep and set aside shallot: finely chopped
  4. Prep and set aside celery stalk: sliced
  5. Prep and set aside canned chickpeas: drained
  6. Prep and set aside lemon: juice of
  7. Pre-heat - 180°C
  8. Get a clean baking sheet
  9. Add prepared pumpkin
  10. Drizzle with extra virgin olive oil
  11. Sprinkle with sea salt
  12. Cook - approx 30 min, 180°C
  13. Let cool
  14. Get a clean large mixing bowl
  15. Add prepared cauliflower
  16. Add prepared shallot
  17. Add prepared celery stalk
  18. Add prepared canned chickpeas
  19. Add mint
  20. Add Thai basil
  21. Add cilantro
  22. Add fresh parsley
  23. Mix until well combined
  24. Get a clean frying pan
  25. Add pumpkin seeds
  26. Add flaxseeds
  27. Add sunflower seeds
  28. Add dried cranberries
  29. Toast in frying pan until fragrant
  30. Transfer seeds to salad
  31. Get a clean large mixing bowl
  32. Add greek yogurt
  33. Add ground cumin
  34. Add ground coriander
  35. Add ground turmeric
  36. Add chili flakes
  37. Add prepared lemon
  38. Add sea salt
  39. Mix until well combined
  40. Transfer content of baking sheet to salad
  41. Transfer dressing to salad
  42. Mix until well combined
  43. Serve immediately
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