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Curried Cauliflower Kale Salad

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Try this Curried Cauliflower Kale Salad with Fruit Bliss Tart Cherries, cashews, chickpeas, and avocado in a creamy yogurt tahini dressing.  Perfect for winter lunches!

Author: Flora & Vino
Total Time: 30 minutes
Servings: 3-4
Diet: Vegan


Kale Salad

    • 1 large bunch kale, de-stemmed and finely chopped
    • Drizzle of olive oil
    • Lemon, squeezed
    • ¼ cup Fruit Bliss Organic Tart Cherries
    • ¼ cup chopped cashews
    • ¼ cup green onion, diced (1 bunch, green parts only)
    • 1 15-oz. can chickpeas, drained and rinsed
    • 1 avocado, diced

    Curried Cauliflower

    • 1 TBSP avocado oil
    • 1 medium-large head of cauliflower, roughly chopped
    • 1 tsp curry powder
    • Himalayan sea salt, to taste
    • Black pepper, to taste
    • ½ cup filtered water
    Yogurt Tahini Dressing
    • 1 cup almond milk yogurt
    • 1–2 TBSP lime juice
    • 1 TBSP runny tahini
    • ¼ tsp garlic powder
    • ⅛ tsp Himalayan sea salt
    • Pinch of ground black pepper


    1. Add the kale to a large bowl and drizzle the leaves with olive oil and squeezed lemon. Use your hands to massage the oil and lemon into the leaves until they’re well coated and vibrant green. Allow the kale to sit for 5-15 minutes to soften. 
    2. Heat the avocado oil in a large skillet over medium heat. Add in the chopped cauliflower, curry powder, salt, pepper, and filtered water. Mix everything well with a spatula to ensure the cauliflower is evenly seasoned. Cover the pan and cook, stirring occasionally, until the cauliflower is fork tender and starts to brown on all sides. This will take about 10-15 minutes. Add more filtered water as needed if the pan gets too dry. 
    3. Make the dressing by combining all ingredients in a high-speed blender or food processor. Pulse everything until it’s smooth and creamy, scraping down the sides as needed to recombine. The dressing should be thick and spoonable.  Transfer the dressing to an airtight container in the refrigerator until ready to serve.
    4. To make the salad, divide the kale between bowls and top with the curried cauliflower, chickpeas, avocado, tart cherries, cashews, and green onion. Drizzle the salad generously with yogurt tahini dressing and serve immediately. 
    5. Store salad leftovers separately in individual airtight containers in the refrigerator for up to one week and combine before serving

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