Curried Lentil Salad with Roasted Cauliflower

GFGluten FreeGRGrain FreeNFNut FreeVVegan
4.88 from 8 votes
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This Curried Lentil Salad is a hearty, wholesome dish that’s packed with flavor and vibrant colors — the perfect vegan and gluten-free lunch or picnic side!

Table of Contents
  1. Ingredients for Curried Lentil Salad
  2. How to Make Curried Lentil Salad
  3. Curried Lentil Salad with Roasted Cauliflower Recipe

I’m always looking for new ways to switch up my salad game, especially since it’s been warm and sunny here in the pacific northwest. This Curried Lentil Salad might just be my new favorite!  It’s veggie-filled, flavor-packed, and full of plant-based protein…plus it’s so pretty to look at! 

bowl of curried lentil salad topped with cilantro and red onions on marble background

Ingredients for Curried Lentil Salad

ingredients for curry lentil salad arranged on marble background

This bright and colorful dish is full of veggies! Hearty lentils, roasted cauliflower, sweet carrot, and tangy pickled red onions combine with fresh cilantro and a simple curry powder-infused vinaigrette.

  • French lentils – The secret to chewy (not mushy) lentils is to use French Lentils, or Lentils du Puy. These lentils are smaller than your traditional brown lentil, and have a firmer skin. That means that they keep their texture during cooking without turning into mush.
  • Cauliflower has a crunchy texture and mild flavor that pairs perfectly with anything curry, in my opinion!
  • Garlic Powder – We’ll use garlic powder for both the salad and the dressing to add just the right amount of flavor and kick.
  • Curry Powder – The star of every great curry dish is a fantastic curry powder. Every blend of curry powder tastes a little different, so use the one that you like best!
  • Freshly Grated Carrot adds a nice crunch and earthy sweetness to the salad.
  • Pickled Red Onions are tangy, sweet, and a bit crunchy. I used my Quick Pickled Red Onion recipe for a fuss-free punch of flavor.
  • Fresh Cilantro – The delicate green leaves add a fresh, citrusy flavor.
  • Olive Oil, Apple Cider Vinegar, and Dijon Mustard come together to make the base to our simple curry vinaigrette dressing.

How to Make Curried Lentil Salad

detail photos of roasted cauliflower and cooked lentils

This Curried Lentil Salad is the perfect fuss-free dish for when you’re craving something hearty, but short on time. This recipe comes together in just an hour!

  1. Cook lentils until they are tender, then drain and set aside
  2. Add cauliflower to a bowl, drizzle with olive oil, add the spices, and toss until evenly coated. Roast until edges are browned.
  3. Prep the remaining veggies for the salad.
  4. Whisk oil, vinegar, mustard, and spices in a small bowl until well-combined and set aside.
  5. Add drained lentils, roasted cauliflower, and remaining veggies to a large bowl, pour in dressing and toss until well-combined.
  6. Enjoy hot or cold!
curried lentil salad topped with fresh cilantro on white plate with spoon and striped napkin

This Curried Lentil Salad can be enjoyed as-is, or served over greens. You can also make it a heartier meal by mixing it with some rice, or adding in extra roasted vegetables like sweet potatoes or squash. It’s also perfect for easy meal-prep, as it stores in the fridge for up to 5 days.

close up photo of half plate of curried lentil salad with red onion and cilantro

If you’re looking for more lentil dishes, you’ll also love this Warm Lentil Salad With Roasted Vegetables, this Hearty Sweet Potato & Lentil Soup, and these Curried Lentil Stuffed Peppers!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

curried lentil salad on white plate and marble background

Curried Lentil Salad with Roasted Cauliflower

4.88 from 8 votes
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6
This Curried Lentil Salad is a hearty, wholesome dish that’s packed with flavor and vibrant colors — the perfect vegan and gluten-free lunch or picnic side!


For the Salad:

For the Vinaigrette*:


  • Prep: Preheat the oven to 425F and line or grease a baking sheet. Sort through and rinse the lentils, then add them to a large pot and cover with water (1-2" above the lentils). Add 1 teaspoon of garlic powder and a generous pinch of salt to the lentils, then stir to combine. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 25-30 minutes, until the lentils are tender. Drain well, then set aside.
  • Roast the Cauliflower: In the meantime, add the cauliflower to a large bowl. Drizzle with olive oil, then add the curry powder, garlic powder, cayenne (optional), and salt. Toss the cauliflower until all pieces are evenly coated, then transfer to the baking tray. Bake in the top rack of the oven for 30-35 minutes, until the edges are browned.
  • Make the Dressing: prep the remaining vegetables for the salad. Whisk the oil, vinegar, mustard, curry powder, and salt together in a small bowl until well-combined; set aside.
  • Assemble: Add the drained lentils, roasted cauliflower, carrot, pickled onions, and cilantro to a large bowl. Pour the dressing over the bowl, then toss until well-combined. Season with additional salt to taste, if necessary.
  • Serve as desired; leftovers will keep in the fridge for up to 5 days and can be served hot or cold.

Recipe Notes

  • Lentils: French lentils are different than brown lentils; they hold their shape and remain firm after cooking. They are harder to find than traditional lentils – some specialty stores may carry them, or you can purchase them online.
  • Vinaigrette: for an Oil-Free Option, make this Curry Tahini Dressing instead


Calories: 235kcalCarbohydrates: 34gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 136mgPotassium: 666mgFiber: 16gSugar: 3gVitamin A: 1769IUVitamin C: 26mgCalcium: 46mgIron: 4mg
Keyword: curry cauliflower salad, healthy lentil salad, lentil salad, lentil salad with cauliflower, vegan lentil salad
Course: Main
Method: Oven, Stovetop
Cuisine: American
Diet: Vegan

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. 5 stars
    Girlfriend . . .yum! This is a great weeknight dinner. It came together quickly, and the earthy flavors and differing textures make it more than the sum of its parts. My husband loved it, and I will definitely make it again. The arugula is key!

  2. 5 stars
    I have made this recipe on repeat for the past year! I serve it over a bed of greens for a delicious workday lunch. It’s tangy and just a little spicy. The lentils are hearty and the cauliflower is delicious and has that cruciferous veg health kick! If you are looking at the recipe and are on the fence about it, give it a try! I omit the oil to meet my goals. Thank you, Caitlin!

  3. 4 stars
    Love how yummy AND healthy this is. My daughter even loved it even though she’s not a curry fan! The only thing I’d change when making it next time is to double up on the dressing to make it a little bit more saucy. Thank you!

  4. 5 stars
    Delicious. I would add more cauliflower because I loved the difference in texture between the lentils and cauliflower.

  5. 5 stars
    This was absolutely delicious! I used my air fryer for the cauliflower and was able to whip this up in 20 minutes! I added roasted cashews, golden raisins, extra turmeric and spinach to round it out into an extra filling dinner. Thank you for this awesome creation!