CuisineIndianQuick & EasyVeganVegan Bowls

Indian Spinach Salad with Lentils & Cauliflower

20 mins Cook
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Copy of NomNom Recipes 77 1

A fresh and pleasurable Indian Spinach Salad with black lentils, and roasted cauliflower tossed in a Tempered Seed Dressing. A scrumptious healthful salad with great taste, depth and crunchy texture.

This Indian Spinach Salad is brilliant and refreshing at the same time as additionally hitting my deep craving for healthful and delicious. So flavorful with lots of texture and substance. The Tempered Seed Dressing is the key. So appropriate!!! The caramelized shallots are the base creating greater of a chutney consistency than a liquid dressing.

complete of toasty top flavor and crunch from tempering complete spices- cumin, coriander and mustard seeds. The black lentils give an earthy increase of protein taking the salad to entree fame however additionally perfect to pair along with your preferred Indian dish and heat naan.

The Indian Spinach Salad starts with some simple components.

Indian Spinach Salad


reduce cauliflower and radishes into chunk-size pieces. Sprinkle with oil, salt and pepper. Roast in preheated oven at 450F for 15 minutes.


cut shallots, grate ginger and measure out seeds.

begin with sautéing the shallots. upload in sparkling ginger and salt. Push to the aspect of the pan. temper the seeds in oil till they may be toasted.

blend shallot and seeds together adding tamarind paste and seasonings.


to your serving bowl, toss collectively spinach and cilantro with oil, some shakes of salt and pepper, and a squeeze of approximately half of a lime.

Spoon the Tempered Seed Dressing on top of the greens. it’s miles adequate if it’s far still slightly warm wilting the spinach a piece. I locate it first-class just a contact hotter than room temperature. Layer lentils, roasted cauliflower, and radishes, top with toasted pistachio nuts. Serve right now.

hope this gives you a few fun cooking suggestion! let us realize what you believe you studied.

Indian Spinach Salad with Lentils & Cauliflower

Indian Spinach Salad with Lentils & Cauliflower

A fresh and pleasurable Indian Spinach Salad with black lentils, and roasted cauliflower tossed in a Tempered Seed Dressing. A scrumptious healthful salad with great taste, depth and crunchy texture.
prep time
5 mins
cooking time
20 mins
total time
25 mins



  • 2 cups cauliflower, broken or cut into bite-sized florets

  • 1 bunch radishes, about 5 or 6, cut into quarters

  • 3 tablespoons Avocado oil– divided

  • Salt and pepper to taste

  • 2 shallots, average-sized, cut in thin slices

  • 1/2– 1 teaspoon grated ginger (depending on your love of ginger)

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

  • 1 teaspoon mustard seeds

  • 1/4 teaspoon ground black pepper

  • 1/8 teaspoon cayenne pepper (adjust to taste!)

  • 1 teaspoon tamarind paste (or sub more lime to taste)

  • 5 oz baby spinach, about 4-5 cups

  • 1/2 cup cilantro, roughly chopped

  • a squeeze of 1/2 a lime

  • 1/2 cup cooked black lentils, room temp (or sub chickpeas or brown lentils) see notes

  • garnish with 1/4 cup pistachios (optional)

  • Cook Mode Prevent your screen from going dark


heat oven to 450 F degrees. On a sheet pan drizzle multiple teaspoons of avocado oil over radishes and cauliflower. Sprinkle with salt and pepper. Roast inside the oven for 15 mins.
Slice shallot in strips, put in a sauté pan with 2 tablespoons of avocado oil, saute five-8 minutes on medium warmth until tender and gently caramelized. blend in fresh ginger and salt sautéing for some other 30 seconds. Push aggregate over to one facet of the pan, add a tablespoon of avocado oil, when it simply starts offevolved to shimmer add coriander, cumin and mustard seeds. Stir continuously for approximately three mins till they begin to brown simply a chunk. take away from warmth.
blend seeds and shallots with black pepper, cayenne and tamarind paste. Set apart.
on your serving bowl, toss together spinach and cilantro with a teaspoon of avocado oil, a few shakes of salt and pepper and a squeeze of approximately half of of a lime.
Spoon the caramelized shallot dressing on pinnacle of the veggies. it's far ok if it is nonetheless barely warm wilting the spinach a piece. I locate it best just a touch warmer then room temperature. Layer on lentils, roasted cauliflower and radishes, pinnacle with toasted pistachios.


To cook lentils; cover with water or broth in a saucepan including salt to taste. (about a 1/4 cup dry will yield a healthy half cup). Simmer 20-25 minutes until gentle but no longer tender. Drain. if you are going for an entree salad you can double the lentil amount. Serves 2 this way.
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