Curried Cauliflower and Squash Salad with Apple, Tahini and Lemon Dressing

Oh tahini… you dreamy, dreamy thing. Perhaps not always the most favoured ingredient in everyone’s kitchen, but without a doubt a big love of mine. Tahini has a bit of a reputation of being slightly useless. Unless we’re making hummus, the jar typically gets pushed to the back of the cupboard and only emerges when we’re having a good clearout. But, I assure you that tahini goes fantastically with so many other things and is beautiful in so many different ways! You just have to know what! I love it most in salad dressings over gorgeous roasted vegetables, and that’s why this recipe, though simple, is perfection in every way!

Curried Cauliflower and Squash Salad with Apple, Tahini and Lemon DressingLong gone are the days when salads meant bare lettuce leaves, a sliced cucumber and maybe a few tomatoes if you’re lucky. Vegetables have come a long way and people are becoming more and more accustomed to enjoying flavoursome, delicious salads bursting with goodness. This is perhaps my favourite salad at the moment as the roasted vegetables are a simple addition, but when coated in a beautiful curry paste, drizzled in the rich tahini dressing and scattered with sweet pomegranate seeds, there’s truly nothing like it! It’s colourful, exciting and absolutely incredible to taste so no doubt this will be your new favourite too!

Curried Cauliflower and Squash Salad

Curried Cauliflower and Squash Salad


Serves 2-3

  • 1 small butternut squash
  • 1 large cauliflower head
  • 1 bowl of rocket
  • Pomegranate seeds
  • 2 tablespoons of olive oil
  • 1/2 a teaspoon of chilli powder
  • 2 teaspoons of mustard seeds
  • 2 teaspoons of ground cumin
  • 2 teaspoons of curry powder
  • A handful of fresh coriander
  • Salt to taste

For the dressing

  • 1 small red apple
  • 2 tablespoons of tahini
  • Juice from 1 lemon
  • 4 tablespoons of water
  • Salt and pepper to taste


Pre-heat your oven to 180°C.

Peel your squash and chop into bite-sized chunks. Steam for around 10 minutes. Then, transfer this to a bowl. Chop your cauliflower into similar sized chunks and add to the bowl. In a separate small bowl, mix together the olive oil, mustard seeds, cumin, curry powder and salt. Pour this over the squash and cauliflower and toss until everything is coated. Place the vegetables in a baking tray and roast in the oven for around 30 minutes, until cauliflower just begins to turn crispy at the edges.

In the meantime, chop an apple into chunks and place them in a saucepan with some boiling water. Cook on a low heat for around 15 minutes until the apple is soft. Then drain and place the apple in a blender (minibowl attachment if you have one) along with the tahini, water, lemon juice, salt and pepper. Blend until smooth and creamy. Place this to one side until ready to serve.

Once the vegetables have finished roasting, plate up along with the rocket. Pour your tahini dressing over the top and toss everything together until well mixed. Then, sprinkle on some pomegranate seeds and a handful of fresh chopped coriander. Serve and enjoy!


Maxine Ali