A crazy curried kale salad with red grapes, lentils and roasted cauliflower. Served with a tahini green curry paste vinaigrette! It only takes 30 minutes to make this delicious side dish or appetizer.



  • 1 head < span Class="wprm-recipe-ingredient-name">cauliflower (divided into florets)
  • 1 1/2 tablespoon melted coconut oil (or water)
  • < span class="wprm-recipe- ingredient quantity ">1 1/2 EL Curry powder (or store bought)
  • 1/4 TL Sea salt


  • 4 1/2 tablespoon paste green curry (or store bought, although fresh is best)< /span>
  • 2 tablespoon tahini< /span>
  • < span class="wprm-recipe-ingredient-amount">2 tablespoon Lemon juice
  • < span class="w prm-recipe-ingredient -amount"> 1 Soup Maple syrup
  • 1 < span class="wprm-recipe-ingredient -unit">pinch each salt and black pepper
  • Water for dilution

< / div>


  • 5-6 cups mixed leafy greens, kale, spinach (or any other green of your choice)
  • 1 cup cooked lentils (rinsed and drained)< li class="wprm-recipe-ingredient" style="list-style-type: disk ;">1 cup red or green grapes (halved)
  • Fresh coriander< /span> (optional)


  • Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more if needed) with parchment paper.
  • Put the cauliflower in a mixing bowl and mix with coconut oil (or water), curry powder and sea salt. Place on a baking sheet and roast the cauliflower for 20 to 25 minutes or until golden and soft.< /div>
  • Prepare Prepare the dressing by combining the green curry paste, tahini, lemon juice, maple syrup, salt and pepper in a mixing bowl and whisk together. If necessary, dilute with water until pourable.
  • Taste and adjust flavoring as needed by adding more green curry paste add for a stronger curry flavor, add tahini for added thickness, lemon juice for tartness, or maple syrup for sweetness.
  • Assemble the salad by placing salad on a serving platter or bowl. Garnish with lentils, raisins and cooked cauliflower and serve with the vinaigrette. Optional: Garnish with fresh coriander.
  • Best served chilled. Store leftovers in an airtight container for 3 to 4 days. Store dressing separately for up to 1 week.
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