Curried Cauliflower Kale Salad with tart cherries, cashews, chickpeas, and avocado in a creamy yogurt tahini dressing—perfect for cozy winter lunches.
This salad is a hearty, nourishing bowl built for colder months. Bright tart cherries and creamy avocado balance the warm, spiced cauliflower, while crunchy cashews and protein-rich chickpeas make it filling enough for lunch. The yogurt tahini dressing ties everything together with a tangy, silky finish.
What You Need to Make Curried Cauliflower Kale Salad
Simple, whole-food ingredients are all you need:
- kale
- olive oil
- lemon
- tart dried cherries
- chopped cashews
- green onion
- chickpeas
- avocado
- cauliflower
- avocado oil, curry powder, sea salt, black pepper
- almond milk yogurt, lime juice, runny tahini, garlic powder for the dressing
Massage Your Kale
Massaging kale softens the leaves and releases bitterness, making them more pleasant to eat raw. Add the chopped, de-stemmed kale to a large bowl, drizzle with olive oil and the juice of half a lemon, then use your hands to rub the dressing into the leaves until they turn vibrant and slightly wilted. Let the kale rest 5–15 minutes to soften. You can store massaged kale in the refrigerator for up to a week.
Curried Cauliflower — Ingredients
- 1 TBSP avocado oil
- 1 medium-large head cauliflower, chopped into florets
- 1 tsp curry powder
- Himalayan sea salt and black pepper to taste
- ½ cup filtered water
A single medium cauliflower yields enough curried florets to portion multiple salads.
How to Cook the Cauliflower
Cooking the cauliflower on the stovetop gives tender, evenly seasoned florets. Heat the oil in a large skillet over medium heat, add the cauliflower, curry powder, salt, pepper, and water. Stir so the seasoning coats the florets, then cover and cook, stirring occasionally, until fork-tender and browned in spots—about 10–15 minutes. Add a splash more water if the pan dries out. You can also roast the cauliflower if you prefer a crispier texture.
Yogurt Tahini Dressing — Ingredients
- 1 cup almond milk yogurt
- 1–2 TBSP lime juice
- 1 TBSP runny tahini
- ¼ tsp garlic powder
- ⅛ tsp Himalayan sea salt
- Pinch of ground black pepper
How to Make the Dressing
This dressing is thick and creamy. Combine all ingredients in a blender or food processor and pulse until smooth, scraping the sides as needed. If you’d rather not use a blender, whisk the ingredients vigorously by hand. For a thinner consistency, add a splash of filtered water or almond milk. Store the dressing in the refrigerator until ready to serve.
Assemble the Salad
Divide the massaged kale among bowls. Top with warm curried cauliflower, drained chickpeas, diced avocado, tart cherries, chopped cashews, and sliced green onion. Drizzle generously with yogurt tahini dressing and serve immediately.
The tart cherries add a lively sweet-and-sour note that complements the curry spices and creamy elements—no added sugars required if you use naturally dried tart cherries.
Serving and Storage
This salad works well for weekly meal prep. Cook and store components separately—massaged kale, curried cauliflower, chickpeas, chopped cashews, and dressing—then assemble just before eating so textures stay fresh. Swap the chickpeas for tofu, tempeh, or hemp hearts for variety. Store leftovers in airtight containers in the refrigerator for up to one week and combine before serving. Leftover yogurt tahini doubles as a dip for vegetables or chips.
Ingredients (detailed)
Kale Salad
- 1 large bunch kale, de-stemmed and finely chopped
- Drizzle olive oil
- Juice of ½ lemon
- ¼ cup tart dried cherries
- ¼ cup chopped cashews
- ¼ cup green onion, diced (green parts only)
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 avocado, diced
Curried Cauliflower
- 1 TBSP avocado oil
- 1 medium-large head cauliflower, roughly chopped
- 1 tsp curry powder
- Himalayan sea salt and black pepper, to taste
- ½ cup filtered water
Yogurt Tahini Dressing
- 1 cup almond milk yogurt
- 1–2 TBSP lime juice
- 1 TBSP runny tahini
- ¼ tsp garlic powder
- ⅛ tsp Himalayan sea salt
- Pinch ground black pepper
Instructions
- Place chopped kale in a large bowl. Drizzle with olive oil and lemon juice. Massage until the leaves become bright and slightly tender. Let rest 5–15 minutes.
- Heat avocado oil in a large skillet over medium heat. Add cauliflower, curry powder, salt, pepper, and filtered water. Stir to coat, cover, and cook, stirring occasionally, until fork-tender and lightly browned—about 10–15 minutes. Add water if needed.
- Make the dressing by blending almond yogurt, lime juice, tahini, garlic powder, salt, and pepper until smooth. Transfer to the refrigerator.
- Assemble bowls with kale, curried cauliflower, chickpeas, avocado, cherries, cashews, and green onion. Drizzle with yogurt tahini and serve immediately.
- Store components separately in airtight containers for up to one week and combine before serving.
Notes
This recipe was adapted from a favorite source and simplified for easy weeknight prep. Use tart dried cherries without added sugar for the best bright flavor, and feel free to roast the cauliflower if you prefer a crisper texture.
More Winter Salad Ideas
- Garlicky chickpeas & kale bowl with creamy tahini
- Warm kale quinoa bowl
- Warm spiced sweet potato salad with pistachios
- Tri-colored roasted cauliflower salad
- Butternut squash noodle cranberry salad
- Fall harvest salad
- Roasted squash & arugula
- Root veggie chip arugula salad
- Roasted fig arugula salad
- Cran-apple tempeh kale salad
- Wintergreen salad with maple Dijon vinaigrette
I’d Love to Hear From You
If you try this Curried Cauliflower Kale Salad, leave a comment, rating, or review to share how it turned out. Tag your photos on social media with the recipe name or your personal hashtag to show your creations. Enjoy!
Disclosure: This post was created in partnership with a brand, and all words and recipe choices are the author’s own. Thanks for supporting the sponsors that make creative projects possible.