When the weather is colder I still love to eat my veggies, but roasting them is my preferred way to enjoy them because cold vegetable salads aren’t my jam this time of year. This easy, healthy, lettuce-less salad with roasted cauliflower and chickpeas that are tossed in Madras curry powder and ginger are the stars of the show. As with all curry powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. I used 2 rounded tablespoons and I wouldn’t call it spicy but there’s robust flavor.
To add texture and crunch to the salad, I added chewy raisins and salted pistachios. I used a raisin blend (from Trader Joe’s) but you can use regular (black) raisins if that’s what you have on hand or go with all golden. If you’re not a raisin fan, simply omit them. The dressing is an easy, whisk-together number comprised of Greek yogurt, olive oil, apple cider vinegar, honey, salt, and pepper. The natural tanginess and cooling nature of the Greek yogurt balances the heat from the curry powder and ginger and it’s a perfect complement.
Add cilantro for herbaceous freshness and a pop of green color and you’ve got yourself a satisfying salad that’s naturally vegetarian (vegan if you omit the dressing and/or substitute the Greek yogurt – I recommend Veganise), gluten-free, and ready in 45 minutes. Perfect for lunches, as a meal prep recipe, or as a light meatless dinner. Keep those January resolutions going strong.
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