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Why I Love This Salad Recipe
I hardly ever have a “traditional” dinner. What do I mean by traditional? Well, those heavy pasta-laden, saucy, meaty meals that are so delicious, but are just so… well, heavy. Instead, I use whatever my garden provides and make something that’s totally in season. During the summer, most evenings, I’m outside late doing everything and anything that my garden needs (you can see recent shots of my garden over on Instagram). And when I make it inside for the evening, I crave something quick and flavorful. Hello, broccoli and cauliflower salad!
By default, my go-tos are salads. I take whatever is plentiful and throw it in a bowl – ok, maybe with a bit more finesse. This year, I fell in love with this curried-flavored broccoli and cauliflower salad that’s loaded with extras like cherry tomatoes and topped with cashews.
A Love for Curry
If I can get anything with curry flavor, I’m in. Curry in pasta? I’m in. Curry in a salad? Obviously, I’m in. Curry ice cream? Well, it’s debatable, but I’d definitely give it a try. Maybe this is some inspiration for next year’s Ice Cream Week?
This salad is seriously delicious. Greek yogurt is the perfect base for the dressing that’s mixed with the veggies, and there’s no guilt in any of this! I love it when food is guilt-free and delicious; it’s such a winning combination!
This is so simple to make and really captures the essence of what summer should be: fresh and easy!
Follow These Tips
Serving & Storage
To serve – Serve chilled in a large bowl so all the colors show. Toss broccoli, cauliflower, and tomatoes with the curry dressing, then sprinkle cashews just before serving so they stay crunchy.
To store – Store dressed salad up to 3 days in the fridge. For extra crunch, keep cashews separate and add as needed.
More Side Dishes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Curry, 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 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 turmeric, ½ tsp smoked paprika, 1 ½ tsp freshly ground black pepper
- Assemble: Pour the dressing over the cauliflower and broccoli, reserving some to add later. Mix in grapes, onion, and cilantro. Stir 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!
