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Calibrate Recipe

Gluten-free, Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 30 minutes
Total: 55 minutes
Serves 4


  • 1 large sweet potatoes, cut into ½-inch pieces
  • ¼ cup olive oil
  • 1¼ teaspoons yellow curry powder
  • 1¼ teaspoons turmeric powder
  • ¼ teaspoon ground cinnamon
  • ½ large head cauliflower, cored and cut into small florets (about 4 cups or 14 ounces)
  • ½ small yellow onion, thinly sliced
  • Kosher salt and pepper
  • ¼ cup whole plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 5-ounce package baby arugula
  • ½ cup unsweetened golden raisins
  • ½ cup roasted unsalted cashews


  1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2. Toss the sweet potato with 1 tablespoon of the oil in a large bowl, then add to one half of the prepared sheet in a single layer. 
  3. Whisk together the remaining 3 tablespoons of the oil with 1 teaspoon of the curry powder, 1 teaspoon of the turmeric, and the cinnamon in the same large bowl. Toss the cauliflower and onions in the curry mixture to coat, then add to the remaining half of the sheet in a single layer. Season the vegetables with ¼ teaspoon each salt and pepper, then roast until the vegetables are tender and the cauliflower is golden brown, about 25 minutes.
  4. Meanwhile, combine the yogurt with the lemon juice, ¼ teaspoon salt, and the remaining ¼ teaspoon each curry powder and turmeric in a small bowl until smooth.
  5. Toss the arugula with the cauliflower and sweet potatoes in a large bowl. Sprinkle the raisins and cashews over top, then drizzle with the yogurt dressing.