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Why I Love This Salad Recipe
As soon as it’s summertime and the garden starts producing—sometimes way too much—I find myself wanting dinner recipes that are really easy and highlight the best flavors of the season. This salad is exactly that: really fresh and simple, and made with the ingredients I always have around when broccoli and cauliflower are growing in the garden.
This roasted broccoli cauliflower salad is an easy, flavorful side dish with a curry yogurt dressing, grapes, raisins, and cashews.
What makes it really a special recipe is the mix of textures. The broccoli and cauliflower are roasted until crisp-tender. The dressing is creamy and a little tangy, with a trio of spices and lime juice. And there’s a little pop of sweetness from golden raisins and grapes. You’re going to love it!
Curried Broccoli Cauliflower Salad Ingredients
Fresh ingredients come together to make this delicious dish.
- Cauliflower and broccoli – Cut into bite-size florets. Make sure to use the stems and florets, as they’re both delicious.
- Olive oil – Coats the cauliflower and broccoli so they roast and get crispy.
- White onion – Adds sharpness and crunch that balance the dressing’s creaminess.
- Grapes and golden raisins – A touch of sweetness to balance out the recipe. Both of these may sound weird, but you’ll love them once you try it!
- Cilantro – Fresh, herby flavor that works well with curry (swap in parsley if cilantro isn’t your favorite).
- Greek yogurt – Thick and creamy, it forms the base of the dressing that’s poured over everything.
- Honey – Adds sweetness to the dressing.
- Lime juice – Brightens the whole salad.
- Yellow curry powder, turmeric, and smoked paprika – A trio of spices that will make this feel like “curry.”
- Kosher salt and black pepper – Season the entire recipe.
- Roasted cashews – A little crunch for the perfect finish.
The full amount of each ingredient can be found in the recipe card below.
How to Make Curried Broccoli Cauliflower Salad
There are 3 easy steps to make the broccoli cauliflower salad:
Step 1: Roast the veggies – Cut the cauliflower and broccoli into bite-sized pieces. Toss in a bowl with olive oil, salt, and black pepper. Place in a preheated 425°F oven for 12-17 minutes, or until crispy.
Step 2: Create the dressing – Whisk together the Greek yogurt, lime juice, honey, curry powder, turmeric, smoked paprika, salt, and black pepper until smooth.
Step 3: Assemble – Add the roasted broccoli and cauliflower to a large bowl, then add tomatoes, onion, and cilantro. Pour the dressing over the top and stir until everything is coated. Add in the raisins, stir, and garnish with the cashews.
Recipe Tips
- Cut pieces evenly – Keep the broccoli and cauliflower in similar bite-sized pieces so they’re able to roast at the same rate.
- Roast until browned – You want caramelized edges on the broccoli and cauliflower, not just softened vegetables. We want the veggies to be able to stand up to the dressing once it’s poured on top.
- Cool before dressing – Let the roasted vegetables cool slightly before adding the yogurt dressing so it stays creamy and doesn’t thin out with heat.
- Add the cashews right before serving – This keeps them crunchy and prevents them from softening in the dressing.
Follow These Tips
Serving & Storage
Serving – Serve the salad slightly warm, at room temperature, or chilled. Sprinkle the cashews just before serving so they stay crunchy. This works well alongside any type of protein and can be used as a simple weeknight dinner (add some roasted chicken when adding the dressing), or served as a light lunch.
Storage – Store the salad in an airtight container in the fridge for up to 3 days. For the best texture, keep the cashews separate and add them right before serving.
More Side Dishes
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Curried Broccoli Cauliflower Salad
Ingredients
- 4 cups cauliflower florets
- 4 cups broccoli florets
- 1 tbsp olive oil
- 2 tsp kosher salt separated
- 1 ½ tsp freshly ground black pepper separated
- 1 cup plain Greek yogurt
- ¼ cup fresh lime juice
- 2 tbsp honey
- 1 tbsp yellow curry powder
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- 1 cup grapes cut in half
- ¼ cup chopped white onion
- ¼ cup chopped fresh cilantro
- ½ cup golden raisins
- ¾ cup roasted cashews
Instructions
- Preheat oven to 425°F
- Roast the vegetables: To a large bowl, add the cauliflower florets, broccoli florets, olive oil, 1 tsp salt, and 1 tsp black pepper. Stir until coated. Roast in the preheated oven until crisp-tender, about 12-17 minutes.4 cups cauliflower florets, 4 cups broccoli florets, 1 tbsp olive oil, 2 tsp kosher salt, 1 ½ tsp freshly ground black pepper
- Meanwhile, prepare the dressing: In a bowl, whisk the Greek yogurt, lime juice, honey, curry powder, turmeric, smoked paprika, remaining 1 tsp salt, and remaining ½ tsp black pepper until combined and smooth.2 tsp kosher salt, 1 cup plain Greek yogurt, ¼ cup fresh lime juice, 2 tbsp honey, 1 tbsp yellow curry powder, ½ tsp ground turmeric, ½ tsp smoked paprika, 1 ½ tsp freshly ground black pepper
- Assemble: Once the cauliflower and broccoli have cooled down slightly, pour the dressing on top. Mix in the grapes, onion, and cilantro. Stir everything together, then add the raisins. Finish with cashews and serve.1 cup grapes, ¼ cup chopped white onion, ¼ cup chopped fresh cilantro, ½ cup golden raisins, ¾ cup roasted cashews
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
