A couple of years back I did a questionnaire on Instagram and asked if there was one recipe you wanted me to recreate, what would it be. Someone responded and mentioned a yummy curry roasted cauliflower sweet potato salad that used to be sold at Trader Joe’s. Immediately I put it on my must-recreate list of recipes, and once I did it quickly became one of my all-time FAV salads to date.
When Abra and I made this salad we seriously couldn’t stop devouring it. I’m not sure what it was that made it so good. Maybe the cauliflower and sweet potatoes tossed in curry spices and roasted to perfection, or perhaps it was the sweet cranberries, cilantro and peas that brightened up the salad so well? Frankly, I think it’s the curry tahini dressing. You decide.
This salad is deliciously filling thanks to the roasted veggies and makes the perfect lunch or even party side dish. It keeps well in the fridge for days so you know I’ve got your #MeatlessMonday meal prep covered! Enjoy as is or try it with an additional protein (plant-based or non). Basically, if you haven’t made this sweet potato cauliflower salad yet this is your sign. Get ready to fall in love!
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Everything you’ll need to make this cauliflower sweet potato salad
This roasted veggie salad packs a serious flavor punch from curry, warm spices, sweet and tangy mix-ins and the best curry tahini dressing you’ll ever have. Here’s everything you’ll need to make it:
- Veggies: we’re roasting up both cauliflower and sweet potatoes as the base of this lettuce-free salad. I also love adding peas for a little texture and sweetness.
- Herbs & spices: the spices in this salad are everything. You’ll roast the veggies with curry powder, ground turmeric, garlic powder, cayenne pepper, salt & pepper. You’ll use some of those spices, plus fresh ginger in the dressing.
- For the dressing: you’ll also need tahini (use the code ‘ambitiouskitchen’ for 10% off!) fresh lemon juice and a little warm water to round out the dressing. Feel free to add a little pure maple syrup if you find the tahini bitter.
- Mix-ins: what’s a salad without fun, flavorful mix-ins? I like to add dried cranberries, green onion, cilantro and parsley for amazing freshness.
Make this salad your own
There are tons of easy ways to customize this cauliflower sweet potato salad to use up what you have on hand and make it your own!
- Add some crunch. I think roasted, shelled pistachios or cashews would add a wonderful crunch to this salad.
- Boost the protein. Keep this salad vegan by adding a can of chickpeas or even a cup of cooked quinoa. If you’re not vegan or vegetarian top it with some cooked, chopped chicken breast.
- Kick up the spice. Feel free to add 1/4 teaspoon more cayenne pepper to the dressing if you like a little heat!
- Mix up the veggies. Roasted carrots would also be delicious, and some kale marinated in the dressing would add the perfect serving of greens.
How to make this sweet potato cauliflower salad
- Roast your veggies. Add your cubed sweet potato and cauliflower florets to a prepared baking sheet, drizzle with olive oil and toss them all of those gorgeous spices. Roast ’em up for about 30 minutes until fork tender (flipping halfway through).
- Add your mix-ins. Transfer your roasted sweet potato and cauliflower to a bowl and add peas, green onion, cranberries, cilantro and parsley.
- Make the dressing. Next, whisk together all of the dressing ingredients until smooth and creamy — adding more warm water as-needed. Taste and adjust the seasoning to your liking.
- Toss it together. Pour the dressing all over the salad and gently toss to combine. Garnish with some extra mix-ins and devour!
Wait, is it hot or cold?
The salad will be slightly warm the first day you make it because of the roasted sweet potato and cauliflower, but is absolutely delicious straight from the fridge the following days!
Store it for later
One of the best parts about this salad is that it stays good in an airtight container in the fridge for up to 4-5 days! Make a double batch and serve it as a side dish or vegan main dish at your next party. The leftovers make the perfect lunch!
More salad recipes you’ll love
- California Roasted Sweet Potato Kale Salad
- Roasted Carrot Cauliflower Quinoa Salad with Sunshine Dressing
- Warm Brussels Sprouts Salad
- Vibrant Curry Cashew Chickpea Quinoa Salad
- Roasted Sweet Potato, Pear & Pomegranate Spinach Salad
Get all of our delicious salad recipes here!
If you make this curry roasted cauliflower sweet potato salad, be sure to rate the recipe and leave a comment below. You can also use the hashtag #ambitiouskitchen on Instagram so I can see your creations — xo!
Curry Roasted Cauliflower Sweet Potato Salad (whole30, vegan & gluten free)
Vegan and gluten free curry roasted cauliflower sweet potato salad with sweet dried cranberries, fresh herbs and a creamy curry tahini dressing. This gorgeous cauliflower sweet potato salad is everything you could ever want. Easy to make, packed with veggies and absolutely addicting!
- For the cauliflower and sweet potatoes:
- 1 head cauliflower, cut into medium-sized florets (about 3-4 cups florets)
- 1 large sweet potato, cut into ½ inch cubes (about 2-3 cups diced sweet potato)
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon red cayenne pepper
- Freshly ground salt and pepper
- For the add-ins:
- 2/3 cup thawed frozen peas (just let them sit in warm water for a bit)
- 1/4 cup diced green onion
- 1/3 cup dried cranberries (or dried cherries)
- 1/2 cup finely chopped cilantro
- optional: 1/4 cup finely chopped flat leaf parsley
- For the dressing:*
- 3 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons warm water, to thin the dressing
- ½ teaspoon curry powder
- ¼ teaspoon garlic powder
- ½ tablespoon freshly grated ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- Freshly ground black pepper
- To garnish:
- Extra cranberries & cilantro
Preheat oven to 350 degrees F. Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, red cayenne pepper and season with salt and pepper. Use clean hands to toss everything together until it’s well coated with oil and spices. Spread out evenly. Roast for 30 minutes, flipping halfway in between. We want the sweet potatoes to be somewhat fork tender but still have a slight bite.
Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the thawed peas, green onion, cranberries, cilantro and parsley.
Make the dressing: In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Mix well to combine. Taste and adjust seasonings to your liking. Add more warm water if necessary to thin out the dressing so it is spoonable. Fold the dressing into the rest of the ingredients until they are well coated. Serves 2-4, depending on how hungry you are. Garnish with a few extra scallions, cranberries and cilantro.
If you want this spicy, add 1/4 teaspoon more cayenne pepper to the dressing.
If you find the dressing bitter, feel free to add 1-2 teaspoons of pure maple syrup to sweeten it up.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 9, 2019 and republished on September 16, 2021.
this looks so good and I have all the ingredients! cant wait to try!
Amazing! Hope you love this one 🙂
This sounds amazing!!!
Seriously SO good!
This was amazing! All of the flavors melded together so well. I added in some chicken I diced up and cooked in the skillet with a sprinkle of the same seasonings and it was great! Will be making on repeat. Thanks for another delicious healthy meal!
That sounds perfect! Glad you enjoyed 🙂
I tried making this salad and it is absolutely delicious! I found the dressing to have a bitter flavour – what would this be from? The turmeric?
Glad you enjoyed! Hmm it could be from the turmeric, but the dressing shouldn’t be bitter. I would double check your measurements to be sure 🙂
Same thing happened to me, I think the bitterness came from the tahini. I tried adding some Greek yogurt and more lemon juice to compensate and put some herbs in the sauce. It was a lot less bitter that way, I think some brands of tahini are a little more bitter than others.
I loved this recipe. My tahini dressing was bitter as well but I caught it before adding. I made a modified dressing using olive oil instead of tahini. I also added butternut squash when roasting. It tasted great! Thank you.
Hi Anna! I made a small note in the recipe to add about 1-2 teaspoons of maple syrup if you’re feeling like the dressing is bitter 🙂 that should help!
I did find the dressing a little bitter, so I added some maple syrup to a a little sweetness.
Looks good! I really don’t like tahini what other ingredient do you suggest using instead of tahini?? Thanks.
Great recipe! Love the sauce, but I wish I would have omitted the peas. They provide great color, but the taste doesn’t meld with the others. Next time I will add edamame instead. Also, I roasted some chickpeas and threw them in. Thanks for the great recipe!
Interesting! I don’t usually find peas to have a very strong taste with all of the flavors in here, but edamame would also be great. Love the idea of roasted chickpeas, too!
This was good! I added 2 tablespoons of honey into the dressing.
My husband and I both loved this salad!! Served it on top of some mixed greens and with some miso & tahini marinaded tempeh on top. Perfection. Thank you!
That sounds amazing! Glad you both loved it 🙂
Cashew butter would work!
What a beautiful salad! Would remind me of Indian curries–cauliflower, sweet potato, peas, onions, and everything of that sort! I absolutely have to try this recipe out sometime. I’d become obsessed with it!
Thank you! And yes, the flavors in here are amazing.
For some reason I’ve never commented, but my husband and I use your recipes every week!! We love them. This one is one of my new favorites- it stores well for 4 days, so it was a perfect meal prep lunch.
One of my new favorite lunches, too! Glad you two are finding some new fav recipes here 🙂
This recipe is seriously AMAZING! One of the BEST things I have ever eaten. Thank you for all of your hard work! I know the quality of your recipes is always phenomenal.
I’m so glad you love this one! Thanks Lexi! 🙂
Glad you loved it!
Sooooo good 😍👏🏻
Glad you loved it!
This salad is amazing! I’ve made it on repeat since the post. I added some curry cashews the first time, about 1/3 cup and it was a great addition too.
Just made this and it is delicious!! And has some definite kick to it!!
Glad you liked it! 🙂
I’m very excited to make this! Should the be served warm? And if I wanted to use this as my lunches for the week to meal prep, would you suggest any changes?
It’s actually delicious warm or cold! Feel free to prep it as-is or add in chickpeas or chicken for extra protein 🙂
This was absolutely amazing. I ate it for every meal for three days straight
This salad is unreal. Making second batch this week!!!!
I can’t find dried cranberries that find her added sugar.
I just made this salad and it looks fantastic and tastes incredible. Just the right amount of crunch and oh so many flavours. Thank you so much.
Amazing! So happy to hear that Natalie.
We loved this dish, thanks!
Really delicious and super easy to make. I made it for dirt bbq of the season and it went down well😄 thanks
Delicious! Wonderful, not over powering flavor!
Tried this today for lunch. Very yummy, I enjoyed mine and dad had seconds!!! Didn’t have tahini so I used Almond butter instead as had a jar in the cupboard, worked well, might try cashew next time. Added tofu, might try chicken next time and will probably use a bit less cayenne pepper as a bit spicey for couple members of the family. I think this will taste better again the following day but had none leftover!! Will just have to make more!!! Thanks for a great recipe 😀
Great!! This one’s perfect for adjusting to your taste preferences, too (love the idea of adding tofu or chicken).
Should this be served warm? Room temp? Or cold?
It’s honestly delicious warm or straight from the fridge 🙂 Whatever you prefer!
I made this last night and it was amazing and will definitely be on repeat! I didn’t any any cranberries, so used golden raisins instead. Oh, and leftovers the next day were even better than the night before!
Perfect! And YES love the leftovers.
Do you think you could adapt the dressing for someone allergic to nuts and sesame? Tahini and nut butters won’t work. I wonder if plain Greek yogurt would work? Would definitely be a little different but might work with the curry and other spices in the dressing? Or would an oil like olive oil or canola be better
Yes I think yogurt would work very well, but you may need to add more maple syrup, spices and possibly oil!
Looks amazing. Looking forward to making it.
Hope you love it!
Good to have good veggie posts
Made it tonight…glad you made a note about the dressing, I added 2 squeezes of honey and it came out good. Was also afraid that my hubby wouldn’t like it…but we both did. Thanks for the recipe
Perfect! Glad you both enjoyed.
The peas aren’t Whole30 compliant, though, right? Since they are legumes. But I’d leave them out anyway since I don’t like them. Love tahini and have been looking for a way to eat it (other than with a spoon, which I’ve done, don’t judge me). This looks fantastic.
You’re right – super easy to leave them out though 🙂 I LOVE tahini too (try these recipes!)
This is amazing! So easy and delicious. I’m glad I bought a big thing of tahini so I can make it again and again.
Absolutely! I have tons of tahini recipes on my site, too 🙂 check them out here.
This is delish. I added 1 1/2 tspn of maple syrup to the dressing. Also added 1/3 C of peanuts. So good!
Perfect! Love that.
This is SO good that I want to make it every week! I added 1/2 tsp maple syrup to the dressing and made it a meal my mixing in a couple links of TJ’s Jalapeno chicken sausage. Can’t wait to make your jalapeno curry turkey burgers tomorrow!
Amazing!! Chicken sausage sounds delicious in here.
This was amazing! I added an extra 1/2 teaspoon of curry powder to the dressing and served it on a bed of kale. Thanks very much for the recipe! I imagine I will be making this a lot in the future…
Sounds delicious! So happy you enjoyed 🙂
My new favorite!
Amazing! One of mine, too 🙂
WOW! Such a perfect balance of flavors! I ended up adding a smidge (1 tsp, maybe?) of raw honey to the dressing to tone down the bitterness and it was WHAM-O! Perfection. I ate some last night right after making it and it was great, but it was even better today for lunch, eaten at room temperature. I sprinkled on more fresh cilantro (because, why not?) and it was just divine.
So happy you loved this one, Christina!! It makes the best leftovers (and I’m all about extra cilantro).
I was looking for a recipe with this type of combo. It was delicious! I only used half the cayenne though and I still found it rather spicy but that’s just me. I will make it again seeing how it is so fresh tasting and really healthy. Thank you!
Such great flavors in here! Feel free to reduce the cayenne even more or omit it (everyone’s spice preference is a bit different). Happy to hear you liked this one 🙂
I just tried this recipe and really enjoyed it! It was fun and easy to make and tasted delicious!
Amazing! So happy to hear that!
On Sundays I like to do make-ahead, somewhat healthy lunches for the work week – Just finished this dish – It is fantastic! Sadly I couldn’t find Tahini (should’ve shopped at Wegman’s this week)… but I substituted hummus and it’s delicious – Will definitely do this again after I get some tahini so I can try it in the original recipe. Thank you!
This one’s perfect for meal prep! Glad the hummus worked out (yum) and hope you love it with tahini too!
yup – works with tahini as your recipe called for – made again the right way (except I add a bit more of the curry and spices). This is gonna be a staple!
Great! It’s a staple for me, too 🙂
How much in advance can I make this? Can’t do it day of. Thx.
This is just as good as the broccoli version. I did add chickpeas to add more protein. I also kinda pickled the cranberries in a little bit of apple cider vinegar so when I added it to the salad there were these nice pops of acidity that came through which plays nice w the creamy dressing. Cauli and sweet potatoes r two of my favorite veggies . I highly recommend #😋.
Yum love that idea with the cranberries! Glad you liked this one 🙂
This looks amazing and I definitely will be trying it. Just a question does it have to be sweet potato or could I use yams?
Feel free to use yams 🙂
Just another vote for what a great recipe this is! I made it last night and it was a big hit! We’re trying to eat more plant based meals and this one is great! Thanks!
Amazing! I’m glad you all love it 🙂 Great way to get veggies in.
Just made this today. It is so delicious. I can’t wait to make it for guests. Soooooo good.
So happy to hear that! This one’s perfect for feeding a group 🙂 Hope everyone loves it!
My husband and I both enjoyed this. Leftovers were still yummy. Trying The broccoli chickpea curry salad next. Thanks!
Amazing!! Glad you loved this one 🙂 Let me know how you like the broccoli salad, too!
I tripled the recipe for my daughters bridal shower. She is a vegan and we decided we would have a variety of vegan salads everyone would enjoy. This salad was a huge hit. Even the aunt of the bride to be said she loved it and normally doesn’t care for curry. Thank you for this amazingly delicious recipe.
Amazing! So happy to hear that, Tammy. I love this one for parties, too!
I just made this… d give it more stars! I love it, we all loved it! in fact, I sent my son to the store to get more cilantro so I can make it again. The spices are enchanting… each bite was so unique, tasty and packed with flavour… this is my kind of salad. I want to be able to make this one with my eyes closed. Thank you so much Monique! I am looking forward to trying more of your dishes!
So happy to hear that, Sherry! This will be a great new staple to make year round. Hope you find some more recipes you love!
Beyond delicious❣️ You said it yourself “absolutely addicting”. I could live on this salad it is so yummy 😋
Thank you for sharing this. You have a new fan.
So happy you loved it! One of my favorite lunches 🙂
Amazing recipe!! I only had yukon gold potatoes (still turned out delicious!!), so I’m really looking forward to making this with sweet potatoes next time. Added a touch of maple syrup to the recipe to counter the lack of sweetness in the potatoes. Also, added hazelnuts for a surprise crunch. My husband and I will be eating this all week! Thank you!!
Perfect! Love the idea of a little crunch in here, too 🙂 Glad you both enjoyed!
Ok, if I could somehow get the “Joey doesn’t share food!” meme here, I would. That sums up how I feel about this dish. I saw it and immediately thought, “soon….” I had everything on hand, and the only change I made was instead of peas, I used green beans out of personal preference.
I mistakenly told my husband he could have a bite if he wanted to, and then he said “it makes me feel like eating a whole bowl of it!” Uh, when I said bite, I meant bite. (“I thought you said ‘what’s mine is yours’?” “Well, I didn’t mean it!”)
Seriously, though, this is so awesome. I bought two heads of cauliflower on sale, then inwardly groaned at the idea of having to use both before they went bad. But now I won’t have to, because this one will be gone, and then, boom–second head of cauliflower with your recipe to the rescue! And it gives me an excuse to buy more sweet potatoes, tee hee.
Thanks for the spectacular dish!
Haha love that!! I’m glad you both enjoyed 🙂 This is seriously one of my favorite ways to use up cauliflower (and sweet potatoes!)
Absolutely delicious, I’ll be making this again. Perhaps with a bit more cilantro and some extra lemon juice in the dressing, to counter the sweetness of the sweet potato and the cranberries. Maple syrup definitely not needed.
Perfect! This one’s great for customizing, too. Glad you enjoyed!
So happy you liked it!
Glad you enjoyed!
Made it and it tastes like Sweetgreen’s curry cauliflower. Monique, you killed it with this recipe. Thanks.
Delicious! So glad you loved it!
I made this for a holiday potluck party and everyone LOVED it!
It came together very quickly and I have since made it again as meal prep for my lunches and I love how long it “keeps”. It is also really nice with freshly squeezed lemon! I find lemon always makes any thing with curry “pop”!
Thank you for another awesome recipe!
Amazing!! Great idea with the lemon, too 🙂
Made this for dinner tonight. Oh wow! Full of flavor and texture. I put in all the suggested add-ins including garbanzo beans. My husband liked it also.
Love it! Perfect dinner.
This was sooooo delish!!! I left out the frozen peas and used roasted yellow squash instead of sweet potato. Other than those changes, I followed the recipe exactly. I am so happy with how this meal turned out I served this with baked salmon.
Perfect! Love the idea of serving this with baked salmon – yum!
Honestly when I saw this recipe I thought it was kind of weird but loving sweet potatoes, was willing to give it a try. IT”S FREAKING AMAZING! I will be taking this for lunches with added chicken.
Such great flavour. Be sure to not miss out the green onions or fresh cilantro.
Isn’t it delicious?? The combination sounds a little strange but the flavors are the best 🙂
This is one of my absolute favorite salads to make (I make it often) – great for meal prep. The combination of flavors is spot on. I love how you like to use bold flavors and combinations of food/textures that I, personally, would not have thought to use. Excellent recipe!
Absolutely! The combo can sound a little strange but is so delicious 🙂
This salad is absolutely delicious! I love dried cranberries so I doubled the amount of those. WE served with chicken and it made a filling and tasty dinner. Love it!
Love that! Such a great dinner 🙂
This is one of my favorite recipes! I make it a few times a month. Seriously so delicious!!
Amazing! So happy to hear that 🙂
um… YES!!! We made this twice in one week. Husband loved. A little prep-heavy, but worth it! thanks!
Delicious! There is a decent amount of chopping, but it makes the best leftovers 🙂
I have not tried the recipe yet. But it looks very intriguing. Looking forward to trying it.
It’s delicious! Let me know if you try it!
This was delicious, easy and perfect for almost any diet. So many flavors that all work together.
Absolutely! Glad you enjoyed!
I needed a cauliflower recipe during coronavirus shelter-in-place and wasn’t finding anything inspiring until this. It is perfect – I had all the ingredients, and it is so fresh and bright tasting. I normally avoid frozen peas, but they work really well in this combination. Thanks for a culinary boost to my day!
Amazing! I’m so happy you found this. One of my absolute fav ways to use cauliflower!
This was a delicious salad and relatively easy to make. I added some cannelli beans and a granny smith apple cut up into a small dice and used parsley and dried cherries as well. I thought the apple offset the turmeric nicely. Served it over arugula along with some nice ciabata rolls and this salad made a wonderful main dish for an early spring night. Will be making again!
Delicious! Sounds like the perfect main 🙂
So delicious! Thanks for the amazing recipe. Great for meal prep. It kept well for 3 days.
Absolutely! Such a great lunch or dinner 🙂
Why have I waited so long to make this?? It’s amazing! Delicious and perfect as written. Thank you for another great recipe!!
Absolutely! One of my favorite salads 🙂 glad you loved it, too!
This is a delicious recipe, full of great flavor. I made it “as is” the first time, and when I made it again (one week later – yes, it’s that good), I made a few adjustments based on personal preferences and the guidelines of Whole30. Instead of dried cranberries, I used golden raisins, since most dried cranberries I’ve ever found are sweetened. Additionally, I added chopped snap peas instead of regular peas, which has the added benefit of extra crunch as well as being whole30 compliant (regular peas sadly are not). Lastly, I added a couple tablespoons of chopped almonds. Really excellent both ways, but wanted to leave a comment for those Whole30-ers 😉
Perfect! This one’s great for customizing 🙂 glad you enjoyed and thanks for the tips!
I can’t wait to try this! I’d like to make it as meal prep for lunches. How would you recommend reheating so that it doesn’t get mushy?
This one’s great for meal prep! It’s actually delicious straight from the fridge, but won’t get too mushy when re-heated in the microwave 🙂
This recipe was delicious! I’ll definitely be making it again soon!
So glad you loved it!
I’m not a fan of tahini, so I added a little bit of honey to make the dressing taste better. Added some tempeh and bake them together with the sweet potatoes and cauliflower for extra protein. This is so yummy! I’ve been looking for a tahini salad dressing recipe! Now this is definitely my go to! Thank you so much! 😀
Delicious! So glad you found this one!
I made this salad tonight as part of an Indian supper. I didn’t have tahini, so used all natural peanut butter instead – the dressing was amazing! I omitted the peas and cranberries as I didn’t have those 2 ingredients, but the salad turned out amazing without the peas and cranberries. I’d definitely make it again to accompany Indian food. So delicious! I posted a photo on Pinterest as well. 🙂
Perfect! So glad you enjoyed! 🙂
Wow. Amazing dish. Will be adding this recipe to my families menu. I do think adding a touch of maple syrup to the dressing works best. Adds that small amount of sweetness that makes you want another serving. Thanks 🙂
Absolutely! So delicious. Glad you enjoyed!
This was so delicious and refreshing on a warm summer night!
Absolutely! Glad you enjoyed 🙂
Absolutely delicious! Added every ingredient and wouldn’t change a thing. I didn’t use all the dressing since I really had to thin out my tahini, but will just have to roast more veggies to use it with. Was a huge hit at our 4th of July bbq. Will definitely make again. My husband said not to tell anyone he likes cauliflower now though. Lol
Perfect! So happy to hear that 🙂
One of my favorites!
I made this for lunch this week and it’s DELICIOUS! I didn’t have enough peas so I did half frozen peas and half frozen edamame, and it was great. I also added chickpeas but made everything else as written. Seriously so good. I think this one is going to be on repeat for lunch!
Perfect! Love that idea 🙂
This salad is EVERYTHING I was hoping it would be! It’s nutritious, flavorful, super tasty, and easy to prepare. I followed one of the recipe tips and added a little agave to the dressing (instead of honey) for a little sweetness. Thanks for an amazing recipe!
So happy you loved it!
The flavors in this are spot on! Thank you for such a healthy and tasty recipe. Definitely making this again!
Absolutely! Glad you loved this one!
Is this to be served warm or cold?
It’s delicious both ways!
Delicious! I did add a tiny bit more lemon to the dressing and omitted the parsley because I didn’t have any, but otherwise I made it exactly as written. It was perfect!
Great! Glad you enjoyed 🙂
Would like to know if this dish could be frozen. I am only cooking for myself and this is a recipe that will definitely turn out better cooked in larger quantity.
I wouldn’t recommend freezing this, because of the dried fruit and fresh herbs.
This turned out great. I didn’t have tahini, so I substituted nonfat plain Greek yogurt. Delicious!! Love the complex flavors and the sweetness of the cranberries. Yum!!
Perfect! Glad you loved it!
This must be one of the best recipes Ive ever made. It was so delicious I couldnt stop at just one serving. Lots of leftovers so cant wait to have it again. will make this many times!!
So happy to hear that! It makes the perfect leftovers, too 🙂
Of course I did not have all ingredients available so I made some switches:
– No cranberries but raisins and chopped dried abricots
– No peas but broadbeans
Works just as well!
This is the best thing I’ve ever made/eaten. I put some extra peas and cranberries in there (+ more of everything really just to make a bigger salad). I’ll probably make it every week for the near future. Thank you for this recipe!
So happy to hear that! One of my favs, too 🙂
I am THRILLED to report that my husband (the biggest food critic around) told me he loves this dish and asked me to bring the leftovers home from my party. The party guests asked if I would make it again. I followed the recipe pretty much verbatim, just added a little honey to the sauce. I am a terrible cook and was also nervous about bringing a “healthy” dish to a party, bu I’m so glad I did!! Thank you for this lovely recipe.
Amazing! So happy to hear that 🙂 And yes, feel free to add a bit of sweetness to the dressing if you’d like.
Another delicious receipe, yum
Glad you enjoyed!
Such a great recipe! I I followed it exactly as it’s written and added chunks of grilled chicken to the mixture at the end. Really liked the gingery taste of the dish. Will be making this again in the near future for sure!
Love that! Glad you enjoyed!
Another hit from Ambitious Kitchen. This dish is easy to make and it is super nutritious. I made this dish twice in one week. It is also good served cold. The second time I made it, I added chickpeas. I suggest making extra dressing to drizzle on top. The dressing is also good over Ambitious Kitchen’s Moroccan coconut chicken. The two dishes together make a fabulous meal. I added black rice as a side. Thanks again for another home run!!!
Amazing! Love those ideas and that combo for dinner. So good!
Made this tonight and it was so so good!! I usually never leave comments anywhere but had to. I was totally in the mood for a vegetarian curry salad of some sort and this hit the mark! I used the frozen rainbow cauliflower from Trader Joe’s and did it on a separate sheet pan from the sweet potatoes. Added one onion – seasoned both pans. Then added them all together after cooking – no green onion and we don’t do peas. Put it over butter lettuce topped with more tahini sauce and pistachios. Will definitely make the monthly rotation. Thank you!
Love it! So glad you found this one!
When you say Tahini do you mean Paste?
Tahini is basically a paste made from sesame 🙂
If you can try and save leftovers, do it. I loved this warm, but it was even better chilled after marinating in the fridge for a day.
Yes love it!!
I seriously love this salad! So flavorful and light and healthy! I did find the sauce to be a tad bitter, so I added a bit of maple syrup, and it was perfect, Thank you!
Perfect! Great tip 🙂
This recipe is amazing! The flavor of the dressing on top of the cauliflower and sweet potato is just heavenly. I’ve made this for multiple friends and everybody wants the recipe! It’s hard for me to share 😄
So happy to hear that! One of my favs, too 🙂
I have made this a few times and both my husband and I love it! Healthy and packed with flavor. Sometimes I put it in corn tortillas to switch it up. Yum!
So happy to hear that! And that sounds delicious 🙂
Could I make this dressing with 2% greek yogurt instead of tahini?
That’s a great idea, I think it should work well! 🙂
Would really like to try this but wanted to check if a tablespoon of oil was enough to coat the cauliflower and potato?
Hi, there! I think so, but you’re always welcome to add a little more if it feels like it’s not quite enough to coat them 🙂
Thank you again. I’ll follow the recipe for my first try 🙂
This was fabulous!!!!! Tahini, curry, and lemon are a heavenly match. I did not find this bitter as others had mentioned but I did omit the turmeric in the dressing since the curry already had some. I also added a little extra lemon juice for flavor and about 1 extra Tbsp water for thinning. I am going to lick the bowl I ate this in!
I’m so happy you loved it, Jessica!! I think certain tahinis can be more bitter, depending on the brand. Glad you didn’t find that, though! 🙂
This is the best dish I have ever gotten from Pinterest. The flavor is off the charts. I substituted the peas for some Trader Joe’s cooked lentils for a little extra protein. Delightful.
Woohoooo! I’m thrilled that you loved it, Kimi 🙂 And yes, great idea to add lentils!
Wow-this is really good! I’m going to serve it on top of greens and with naan bread! I added chickpeas. Thank you!
Yay! I’m so happy you’re loving it. Sounds AMAZING with the greens & naan 🙂
This recipe is a keeper. Flavors blend wonderfully. I did add a teaspoon maple syrup to dressing as the notes indicated . Serving with roasted salmon. Thank you !!
Yay!! Happy you love this one. Sounds AMAZING with roasted salmon 😍
Ok as of 9/16/21 I have NO IDEA how this recipe was just emailed to me as “new” since I have been making this exact recipe for over a year and you have comments on it from 2019!! With that said, it is an absolute FAVORITE of mine! I love it so much.
Haha yes it’s not new, sorry if that was unclear! We just republished it so that new readers can see it 🙂 So happy you’re a fan!
Do you think this would freeze well?
Hmm I’m not sure, it may affect the texture of the salad. Let me know if you try it, though!
Wow! This is incredible hot and cold! I have been making it with some grilled chicken and it’s heaven!
Thanks so much for this incredible recipe.
Ooh sounds perfect with the grilled chicken! Happy you’re loving it 🙂
This was so, so good. I didn’t have cilantro nor parsley on hand so I added a dash of dried parsley to the dressing as well as a little onion powder. I added cashews as well. It didn’t take long to make and it was beyond flavorful. I made it for lunches and ended up eating two helpings because I couldn’t get enough, even with all the little changes I had to make. Try it – you won’t be disappointed!
I’m so happy you loved it, Kasey! Such a great one for meal prepping, right?? 🙂
It really is! I actually just made it again this morning to last me the rest of this week. SO TASTY, thank you!
😍 Amazing! You’re welcome!
This has incredible flavor – a bit of heat!! Loved it! I made without the sweet potatoes (just to cut back on carbs/calories.)
I love a recipe that is heavy on the veggies! This is really simple to prepare and delicious.
Friends invited my husband and I to dinner and this was the warm salad she made. I asked for seconds! I asked her for the recipe and continually bugged her for days until she shared the Ambitious Kitchen website with me. I seriously could eat this everyday, especially since it is so flexible and easy to make. This is one of those recipes that becomes a family favorite and is requested by all.
Ahh I’m so happy you love this one, Gail! Thank you!
Followed the recipe as written and it was delicious! Super easy to make and most ingredients were stapes we already had.
After making it as written I think this can be a very versatile recipe where you can easily add more ingredients in or swap some out.
Nice! I’m so glad you enjoyed it, and yes it’s definitely super versatile 🙂
I have made this twice already! I love it! I love Aloo Gobi, and even though this isn’t the same thing, it was just as satisfying! Thank you for this wonderful recipe. It’s on permanent repeat at my house!
I’m so happy you’re loving it, Nancy 🙂 Thank you!
Yum! I added chickpeas and carrots, and served for lunch over massaged kale. I doubled the dressing, which is very tasty. I might like the sunshine dressing better, but they are very similar!
Oooh that sounds like an amazing lunch! So glad you loved it 🙂
This recipe looks delicious! Before I get the all the ingredients needed, does this required hulled or unhulled tahini?
God god woman…this is INCREDIBLE!!!!!!! We added the maple syrup for a little sweetness. So Damn GOOD!!! 😋 Already have made it twice in as many weeks. Thank you for such delicious vegan recipes!
Very delicious! Made my own tahini (super easy). Used edamame instead of green peas (had on hand). Added quinoa. A little spicy/bitter, added maple syrup even tho I really don’t like it, ended up adding honey, much better. Will tone the spices down a little next time. Even with that, all spices did blend beautifully. Will make again! Very satisfying! Thank you!
That all sounds delicious! And SO COOL that you made your own tahini!! Thanks so much for the comment, Mindy 🙂
Really delicious, as well as colourful and nutritious. It was a big hit, and I’ll be making it again.
I adjusted the flavourings: half the amount of cilantro and cayenne (too overpowering). And as for garlic powder: why use anything but the real thing? I used two small cloves of garlic in the salad itself, and left it out of the dressing altogether.
Please note: It took more than 20 minutes to make. Just chopping up the vegetables for roasting took time. It was more like (at least) 30 minutes altogether.
Yummm so happy you’re a fan of this recipe, Jill!
You have shared so many delicious and simple dishes that are perfect for a cozy family meal. I also tried it and it was delicious. The taste is very rich and easy to eat, even for children. Nice
Yay! So glad you found this one and that you’re a fan!
LOVE this recipe, I’ve made it three times so far and have it in my head as a must take to parties..
YUMMM! SO glad you are loving this recipe! ❤️
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