Roasted Cauliflower Kale Salad With Tahini Yoghurt

This simple roasted cauliflower kale salad recipe is made with lentils, almonds and a creamy lemon tahini yoghurt dressing. It’s easy to make, hearty, and can be enjoyed warm or cold.

Looking for the perfect festive salad to serve at your next gathering? You’ll want to add this cauliflower and kale salad to your menu! It’s hearty, filling, and filled with fall flavours and colours.

This recipe is easy to make and can be made in advance (I love it for a make-ahead lunch). You can enjoy it as a side salad or a main – I’ve included some additional protein pairing ideas for you below if you want to make it a main dish! As always, as a nutritionist, I’m happy to share that this recipe is filled with plant-based proteins, healthy fats, and plenty of veggies.

Ingredients you’ll need

This cauliflower and kale salad combines hearty fresh produce with simple pantry items.

• Cauliflower: You will need 1 medium-sized head (600-700g) of cauliflower florets.
• Kale: I used curly kale, but you are welcome to use lacinato/ dinosaur/ tuscan kale if preferred. Use one large bunch, or about 5 packed cups of pre-packaged kale.
• Almonds: While I adore roasted almonds in kale salads, you can use walnuts instead.
• Lentils: I used freshly cooked French lentils as I had them on hand, but I recommend using canned lentils to make this recipe in a pinch.
• Red onion: Adds a bite to the salad, creating some contrast in flavour to the cauliflower and lentils.
• Pomegranate: I used one regular-sized pomegranate, but you can also use pre-seeded pomegranate to make this salad come together really fast! Aim for 1 cup of seeds.
• Lemon: Fresh lemon juice adds a lovely acidity to this recipe and tastes SO good with tahini and kale. If you like things extra lemony, you can even zest the lemon skin and add it at the end.
• Tahini: It has a nutty flavour and an incredibly creamy texture, which makes it the perfect addition to the yogurt dressing!
• Greek yogurt: Opt for any fat variety; I prefer 2% fat Greek yogurt. For a vegan or dairy-free option, substitute with a non-dairy alternative.
• Garlic: Freshly minced is ideal, but pre-minced or garlic powder work too.
• Honey: We add a touch of honey for sweetness to balance the more acidic flavours of the dressing. If necessary, you can substitute it with maple syrup.

Complete list of ingredients and amounts is located on the recipe card below.

How to make this cauliflower and kale salad

Roast the cauliflower: Toss cauliflower florets with olive oil, salt, and pepper on a sheet pan. Spread them out for maximum contact with the baking sheet. Roast for 20-25 minutes, flipping halfway through.

Make the tahini yogurt dressing: Whisk yogurt, tahini, lemon juice, garlic, honey, salt, and pepper until creamy.

Massage the kale: Place the kale leaves in a large mixing bowl. Pour 2 tablespoons of dressing over the kale and use your hands to massage it for about 1 minute, ensuring the kale is well-coated and starts to soften.

Assemble the salad: Add roasted cauliflower, lentils, onions, almonds, and half of the pomegranate seeds.

Pour over the dressing: Add half of the dressing and toss everything together.

Serve: Dollop the remaining dressing on top and sprinkle with the remaining pomegranate seeds.

Variations and substitutions

• Dairy-free: If you’re vegan and/or dairy-free, simply replace the yogurt with a coconut alternative.
• Protein: If you’re not vegetarian, I recommend serving the salad with chicken, grilled salmon, or even 2 boiled/poached eggs for extra protein.
• Dried fruit: Feel free to swap the pomegranate seeds or also add dried cranberries, finely chopped Medjool dates, or raisins for an extra pop of sweetness.
• Grains: To make this salad more hearty and filling, add cooked quinoa, brown rice, or pear couscous.
• Nut-free: Leave the nuts out and swap with pumpkin seeds.
• No lemons? Swap the lemon juice for white wine vinegar or apple cider vinegar.

Storing leftovers

Keep any remaining kale and roasted cauliflower salad in the refrigerator for up to 3 days in an airtight container. I suggest reserving some dressing to add the next day. Adjust with extra lemon juice or a touch of olive oil to loosen the dressing if necessary.

Recipe FAQ

More kale salad recipes

Miso Glazed Pumpkin + Kale Salad

Kale & Apple Slaw with Yogurt Dressing

The Best Kale Crunch Salad

Warm Cheesy Kale Mushroom Quinoa Salad

White Bean Kale Salad with Avocado Dressing

If you try this cauliflower kale salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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