Curried Cauliflower, Grape, & Lentil Salad

Say hello to our new favorite salad.

Believe it or not, it was inspired by one we tried in an airport! Of all the places to glean inspiration from…

But no matter the source, the end result is far more delicious than the original we tried (not to brag, but for real), and it’s insanely easy to make! Shall we?

This 30-minute recipe starts with a base of greens, cooked lentils, red grapes, and the star of the show: curry roasted cauliflower.

We tossed one head of cauliflower in a bit of salt, coconut oil (or water), and our DIY Curry Powder* (swoon) and roasted it to perfection. The result is crispy-on-the-edge, tender-in-the-center cauliflower bursting with flavor.

*Note: you can learn more about curry powder and its origin here.

Next comes the Thai and Middle Eastern-inspired dressing, which is a mixture of our go-to Green Curry Paste – that color tho! – and tahini, resulting in a creamy, savory-sweet, punchy dressing that marries this salad together beautifully. You can learn more about the origin of green curry paste here and tahini here.

We hope you LOVE this salad! It’s:

Packed with fruit + vegetables
SUPER flavorful
& Insanely delicious

This would make the perfect weeknight meal when you need something healthy and satisfying on the table fast! It also keeps well, which makes it ideal to make ahead and pack along for lunches throughout the week (just serve the lentils and cauliflower chilled).

If you’re into salads, also be sure to check out our favorite Garlicky Kale Salad with Crispy Chickpeas, Roasted Vegetable Salad with Chimichurri, Curry-Roasted Vegetable & Lentil Kale Salad, Loaded Kale Salad, and Abundance Salad with Savory Tahini Dressing!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture @minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Curried Cauliflower, Grape & Lentil Salad

Super delicious kale salad topped with red grapes, lentils, and curry roasted cauliflower. Served with a tahini-green curry paste dressing! Just 30 minutes required for this flavorful side or entrée.Author Minimalist Baker Print SAVE SAVED

4.76 from 33 votes Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Servings 4Course Entree, SideCuisine Gluten-Free, Indian-Inspired, Middle Eastern-Inspired, Thai-Inspired, VeganFreezer Friendly NoDoes it keep? 3-4 Days

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US Customary – Metric


1 head cauliflower (divided into florets)1 ½ Tbsp melted coconut oil (or water)1 ½ Tbsp curry powder (or store-bought)1/4 tsp sea salt


4 ½ Tbsp green curry paste (or store-bought, though fresh is best)2 Tbsp tahini2 Tbsp lemon juice1 Tbsp maple syrup1 pinch each salt and black pepperWater to thin


5-6 cups mixed greens, kale, spinach (or other green of choice)1 cup cooked lentils (rinsed and drained)1 cup red or green grapes (halved)Fresh cilantro (optional)


Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more as needed) with parchment paper.Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.Prepare dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.Taste and adjust flavor as needed, adding more green curry paste for a stronger curry flavor, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.



*Prep time does not include preparing green curry paste.
*If you like heavy dressing, multiply the recipe x 1 1/2 or 2.
*Nutrition information is a rough estimate calculated with homemade green curry paste, without optional ingredients, and with all of the dressing and the oil.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 258 Carbohydrates: 33.2 g Protein: 10.3 g Fat: 11.6 g Saturated Fat: 5.2 g Polyunsaturated Fat: 2.33 g Monounsaturated Fat: 3.07 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 416 mg Potassium: 1006 mg Fiber: 9.7 g Sugar: 11.9 g Vitamin A: 4115 IU Vitamin C: 104 mg Calcium: 137 mg Iron: 4.6 mg

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