Curried Pumpkin and Cauliflower Salad

by

Tenina Holder

Posted May 27, 2022 (Last updated March 11, 2021)

Serves

6

Total Time

45mins

Calories

274

It will make the perfect next day lunch, is great with anything grilled (we had chicken). Add herbs at will.

recipe-image
    Ingredients

  • Pumpkin icon
    Pumpkin500 gpeeled, cubed
  • Cauliflower icon
    Cauliflower½cubed
  • Shallot icon
    Shallot1finely chopped
  • Celery stalk icon
    Celery stalk1sliced
  • Canned chickpeas icon
    Canned chickpeas400 gdrained
  • Lemon icon
    Lemon1juice of
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Sea salt icon
    Sea saltas needed
  • Mint leaves icon
    Mint leaves10 g
  • Thai basil icon
    Thai basil10 g
  • Cilantro icon
    Cilantro10 g
  • Fresh parsley icon
    Fresh parsley10 g
  • Pumpkin seeds icon
    Pumpkin seeds40 g
  • Flaxseeds icon
    Flaxseeds20 g
  • Sunflower seeds icon
    Sunflower seeds40 g
  • Dried cranberries icon
    Dried cranberriesas needed
  • Greek yogurt icon
    Greek yogurt200 g
  • Ground cumin icon
    Ground cumin1 teaspoon
  • Ground coriander icon
    Ground coriander1 teaspoon
  • Ground turmeric icon
    Ground turmeric2 tablespoons
  • Chili flakes icon
    Chili flakes1 teaspoon
    Method

  • 1. Pre-heat oven - 180°C
  • 2. Add pumpkin to a clean baking sheet
  • 3. Drizzle with extra virgin olive oil
  • 4. Sprinkle with sea salt
  • 5. Bake - approx 30 min, 180°C
  • 6. Let cool
  • 7. Add cauliflower, shallot, celery stalk, canned chickpeas, mint leaves, Thai basil, cilantro and fresh parsley to a clean large mixing bowl
  • 8. Mix until well combined
  • 9. Add pumpkin seeds, flaxseeds, sunflower seeds and dried cranberries to a clean frying pan
  • 10. Toast in frying pan until fragrant
  • 11. Transfer seeds to salad
  • 12. Add greek yogurt, ground cumin, ground coriander, ground turmeric, chili flakes, lemon and sea salt to a clean large mixing bowl
  • 13. Mix until well combined
  • 14. Transfer content of baking sheet to salad
  • 15. Transfer dressing to salad
  • 16. Mix until well combined
  • 17. Serve immediately

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