Broccoli, Cauliflower & Salmon Salad With Curry Tahini Dressing
This roasted broccoli, cauliflower, and salmon salad is made with arugula, quinoa, dried cherries, and a creamy curry tahini dressing. It’s an easy, healthy, and balanced meal that packs in a ton of nutrition, like fiber and protein. Recipe is both gluten-free and dairy-free.
This post is sponsored by Earthbound Farm. As always, all words, thoughts, and opinions are my own. Thank you for continuing to support the brands who help make Walder Wellness possible.
It’s official – this broccoli, cauliflower, and salmon salad is one of the BEST entrée salads I’ve made recently!
I made this recipe using Earthbound Farm’s Organic Broccoli & Cauliflower florets, which are pre-cut and ready-to-cook. Not only was one bag the perfect serving size for this recipe (nothing went to waste!), but it significantly cut down on prep time.
No time spent messily chopping up a head of cauliflower and broccoli? Yes, please!
What’s more? The flavours of the roasted broccoli and cauliflower pair SO beautifully with the curry tahini dressing! The arugula and dill provide an added burst of freshness, and the dried cherries add a perfect touch of sweetness. It’s a true flavour bomb and oh-so-good.
Not only is this broccoli and cauliflower salad DELICIOUS, but it packs in a ton of nutrition benefits too.
As a dietitian, it’s important to me that I included sources of protein, complex carbs, healthy fats, and lots of fiber-rich veggies to make this salad a balanced and filling meal.
Ingredients Needed
For the salad:
- Earthbound Farm’s Organic Broccoli & Cauliflower Florets – these are precut + make prep SO much quicker!
- baby arugula
- salmon fillets
- quinoa
- dried cherries
- olive oil
- fresh dill or mint
For the dressing:
- tahini
- lemon juice
- curry powder
- garlic powder
- ground ginger
- maple syrup
Recipe Modifications & Ingredient Swaps
While I highly recommend this salad as is, here are some ways you can switch up the ingredients if needed:
- Instead of quinoa, you can try using a different grain. Something like millet, farro, brown rice, or even couscous would work well!
- Instead of dill, you can add in fresh mint (or a bit of both). If needed, you can also leave the herbs out completely, although they do add a nice touch of freshness.
- Instead of arugula, you could try using some baby kale or spinach.
- Instead of dried cherries, you could use dried cranberries or raisins.
How To Store Leftovers
While this salad is best enjoyed fresh, leftovers will keep for up to 3 days in an airtight container in the fridge. If you’d like, you can keep the dressing separate and add it before serving.
I loved this salad with the ingredients warm (i.e. broccoli, cauliflower, and salmon fresh from the oven), but it tastes delicious cold as well!
There is no need to heat anything up when having the leftovers.
Broccoli Nutrition Benefits
Broccoli is a great source of micronutrients, including:
- vitamin C – just 1 cup provides 135% of your daily needs
- vitamin K
- vitamin A
- folate
- potassium
- calcium
- iron
- phosphorus
- magnesium
Broccoli is also rich in dietary fibre – 1 cup provides 2.3 grams of fibre, which is 9% of your daily fibre needs. Fibre is known to help with digestion, heart health, blood sugar control, and weight management.
This cruciferous veggie is also a good source of beneficial plant compounds (like sulforaphane) and antioxidants (like carotenoids).
Cauliflower Nutrition Benefits
Cauliflower is a good source of many vitamins and minerals, including:
- vitamin C
- vitamin K
- vitamin B6
- folate
- potassium
- manganese
- magnesium
- phosphorus
Like broccoli, cauliflower is also high in fibre (with 1 cup providing 3 grams or 10% of your daily needs) and various antioxidants.
Salmon Nutrition Benefits
Salmon is an excellent source of quality, complete protein and heart-healthy fats, like omega-3s.
On the micronutrient side, salmon is a great source of B vitamins and minerals like:
- vitamin B12
- vitamin B6
- thiamin
- riboflavin
- niacin
- potassium
- selenium
Tahini Nutrition Benefits
Tahini is a great source of:
- heart-healthy unsaturated fats
- plant-based protein
- essential minerals like:
- calcium
- iron
- magnesium
More Easy, Healthy Salad Recipes
- Roasted Broccoli Salad With Cranberry, Farro & Feta
- Warm Mushroom Salad With Miso Dressing
- Vegan Kale & Brussels Sprout Caesar Salad
- Kale Butternut Squash Salad With Farro & Goat Cheese
- Cold Chopped Quinoa Salad With Eggs
Did you give this Broccoli, Cauliflower & Salmon Salad Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Broccoli, Cauliflower & Salmon Salad With Curry Tahini Dressing
Ingredients
- 1/4 cup quinoa, dry
- 1 package Earthbound Farm Organic Broccoli & Cauliflower Florets (~3 cups)
- 1.5 Tbsp olive oil, divided
- Salt + pepper
- 2 4-6 ounce salmon fillets
- 3 cups baby arugula
- 2 Tbsp dried cherries
- Fresh dill or mint, to garnish
Curry Tahini Dressing:
- 1/4 cup tahini
- 2 Tbsp olive oil
- 3 Tbsp lemon juice (~ 1 small lemon)
- 1/2 tsp maple syrup
- 1/2 tsp curry powder
- 1/4 tsp garlic powder
- 1/8 tsp ground ginger
- 1 Tbsp water (or more, to meet desired consistency)
- Salt + pepper, to taste
Instructions
- Preheat oven to 400F. Cook quinoa according to package instructions.
- Place broccoli and cauliflower florets on a baking sheet. Toss in 1 Tbsp olive oil, salt, and pepper. Spread out evenly on baking sheet, ensuring space between each floret. Transfer to the oven for 15-20 mins, tossing halfway.
- Place salmon fillets on a second baking sheet and brush with remaining 1/2 Tbsp olive oil, salt, and pepper. Place in oven for 12 minutes.
- Meanwhile, make curry tahini dressing by whisking together all dressing ingredients in a small bowl. Note: If you'd like the dressing more runny, add a touch more water until desired consistency is achieved. If it gets too runny, add in a bit more tahini!
- Remove broccoli, cauliflower, and salmon from the oven. Assemble salads by dividing ingredients onto two plates in the following order: arugula, cooked quinoa, roasted veggies, salmon (skin removed), dried cherries, and fresh dill.
- Pour dressing overtop, toss to combine, and enjoy immediately!
Notes
- Instead of quinoa, you can try using a different grain. Something like millet, farro, brown rice, or even couscous would work well!
- Instead of dill, you can add in fresh mint (or a bit of both). If needed, you can also leave the herbs out completely, although they do add a nice touch of freshness.
- Instead of arugula, you could try using some baby kale or spinach.
- Instead of dried cherries, you could use dried cranberries or raisins.
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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4 Comments on “Broccoli, Cauliflower & Salmon Salad With Curry Tahini Dressing”
Loved this recipe! The curry tahini is so easy to make and pairs so well with the salmon and veg. Instead of making it into a salad I served it with rice and the veggies and it turned out so well. Thanks so much Carrie, will definitely be making this again!
Hi Ashlen!! Thank you so much for sharing your experience! I’m so happy to hear you enjoyed this one. Love that you served it all over rice instead of as a salad – I need to try that myself next time. Sounds so yummy!!
Hey Carrie!
I would like to share with you how much my family and I enjoyed this recipe from the different flavors, texture, to presentation! First of all, the visual presentation was stunning with all the vibrant colors and fresh ingredients! The salad was filling, satisfying, and had a complexity of fresh flavors that really complemented one another so beautifully. The curry tahini dressing was sweet and mild which I really like because in my opinion, it didn’t over- power any of the other flavors. The other flavors were able to “speak just as loudly.” The roasted salmon was moist, succulent, and sweet. I felt like we were eating a $100.00 meal at a 5- star resort restaurant! This meal was absolutely amazing on so many different levels and I thank you for creating so much joy for my family with this sensational recipe! 🤗 Jordanna
Hi Jordanna! Oh my gosh this is the loveliest, kindest review!! I’m so flattered. Thank you so much for taking the time to share this and for the kind words. I’m so happy to hear that this dinner was a hit for the whole family – it means the world!!