Roasted Cauliflower & Sweet Potato Salad Recipe – Cashew Curry Dressing

Last Updated on 2 months by Neha Deshmukh

Roasted Cauliflower & Sweet Potato Salad Recipe – Cashew Curry Dressing

Introduction

Okay, friends, let me tell you about this salad. It’s become a total staple in my kitchen, especially when I’m craving something vibrant, healthy, and packed with flavour. I first made this during a particularly busy week, needing something quick but satisfying, and it’s been a hit ever since! The combination of roasted veggies with that creamy, dreamy cashew curry dressing? Seriously, it’s magic. It’s perfect for a light lunch, a side dish, or even a potluck – everyone always asks for the recipe!

Why You’ll Love This Recipe

This Roasted Cauliflower & Sweet Potato Salad isn’t just delicious; it’s also incredibly versatile. It’s naturally vegan and gluten-free, making it a great option for lots of dietary needs. Plus, it’s bursting with nutrients from the cauliflower, sweet potato, and all those lovely spices. But honestly? It’s the cashew curry dressing that really elevates it. It’s so much better than anything you can buy in a store, and it’s surprisingly easy to make.

Ingredients

Here’s what you’ll need to bring this salad to life:

• 4 cups cauliflower florets
• 3 cups sweet potato (diced)
• 3 tablespoons olive oil
• 1 teaspoon cumin powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 medium red onion (sliced)
• ½ cup toasted pecans
• 3 stalks green onion (chopped)
• ⅓ cup chopped cilantro
• 1 cup raw cashews (soaked)
• ¾ cup + 2 tablespoons water
• 1.25 teaspoon curry powder
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• 3-4 teaspoons lemon juice
• 1 teaspoon maple syrup

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Cashews: Soaking the cashews is key to getting that super smooth, creamy dressing. I usually soak mine in hot water for at least 30 minutes, but you can also soak them overnight in the fridge. Cashews are a fantastic source of healthy fats and minerals, and they add a richness you won’t believe.
• Curry Powder Blend: Curry powder isn’t a one-size-fits-all thing! Different regions of India have their own unique blends. Feel free to experiment with yours. I love a Madras curry powder for a bit of a kick, but a milder blend works beautifully too.
• Smoked Paprika: Don’t skip the smoked paprika! It adds such a lovely depth of flavour to the roasted vegetables. It’s not just about smokiness; it has a subtle sweetness that complements the sweet potato perfectly. If you don’t have smoked paprika, regular paprika will work in a pinch, but it won’t have the same complexity.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup. Trust me, you’ll thank me later!
2. In a large bowl, toss the cauliflower florets and diced sweet potatoes with the olive oil. Make sure everything is nicely coated.
3. Now, sprinkle in the cumin powder, smoked paprika, garlic powder, and salt. Toss again until the veggies are evenly seasoned.
4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until they’re tender and slightly browned.
5. While the veggies are roasting, let’s make the dressing. Add the soaked cashews, water, curry powder, garlic powder, salt, lemon juice, and maple syrup to a blender. Blend until completely smooth and creamy. You might need to scrape down the sides a few times.
6. Once the veggies are roasted, transfer them to a large mixing bowl. Add the sliced red onion, toasted pecans, chopped green onions, and cilantro.
7. Pour your desired amount of cashew curry dressing over the salad and toss gently to combine. Start with a little dressing and add more to taste – you can always add more, but you can’t take it away!
8. Serve immediately, or refrigerate for at least an hour to let the flavours meld. Honestly, it tastes even better after it’s had a chance to sit!

Expert Tips

• Don’t overcrowd the baking sheet! This will steam the vegetables instead of roasting them. Use two baking sheets if necessary.
• Toasting the pecans really brings out their flavour. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven alongside the vegetables for the last 5-10 minutes.
• Taste as you go! Adjust the seasoning and dressing to your liking.

Variations

• Vegan Adaptation: This recipe is already vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like things spicy, add a pinch of cayenne pepper to the dressing or use a spicier curry powder. My friend, Priya, loves to add a finely chopped green chili to the salad itself!
• Fall/Winter Festival Adaptation: For a festive touch, add some pomegranate seeds and a sprinkle of cinnamon to the salad. It’s perfect for Thanksgiving or Christmas.

Serving Suggestions

This salad is fantastic on its own, but it also pairs well with grilled chicken, fish, or tofu. It’s also a great addition to a buffet or potluck. I often serve it with a side of warm naan bread for soaking up all that delicious dressing.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dressing may thicken slightly upon refrigeration, so you might need to add a splash of water to loosen it up before serving.

FAQs

• Is this salad better served warm or cold? Both! It’s delicious warm, right after roasting, but the flavours really develop when it’s chilled.
• Can I use pre-roasted vegetables to save time? Absolutely! If you’re short on time, you can definitely use pre-roasted vegetables. Just make sure they’re not overcooked.
• What can I substitute for cashews in the dressing? If you have a cashew allergy, you can try using sunflower seeds or tahini instead. The flavour will be slightly different, but still delicious.
• How can I adjust the sweetness of the dressing? Add more or less maple syrup to taste. You can also use a different sweetener, like agave nectar or honey (if you’re not vegan).
• Can this salad be made ahead of time? Yes! You can roast the vegetables and make the dressing ahead of time. Store them separately and combine just before serving.