Indian Spinach Salad with Lentils & Cauliflower

 A fresh and satisfying Indian Spinach Salad with black lentils, and roasted cauliflower tossed in a Tempered Seed Dressing. A delicious healthy salad with amazing flavor, depth and crunchy texture.

Be kind whenever possible.  It is always possible.~ Dalai Lama

This Indian Spinach Salad is bright and refreshing while also hitting my deep craving for wholesome and delicious.  So flavourful with lots of texture and substance.   The Tempered Seed Dressing is the key.  So good!!!  The caramelized shallots are the base creating more of a chutney consistency than a liquid dressing.

Full of toasty good flavor and crunch from tempering whole spices- cumin, coriander and mustard seeds.  The black lentils give an earthy boost of protein taking the salad to entree status but also perfect to pair with your favourite Indian dish and warm naan.

Roast the Cauliflower

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

Make the tempered seed dressing

Cut shallots, grate ginger and measure out seeds.

Start with sautéing the shallots.  Add in fresh ginger and salt.  Push to the side of the pan.  Temper the seeds in oil until they are toasted.

Mix shallot and seeds together adding tamarind paste and seasonings.

 

Assemble the Indian Spinach Salad

In your serving bowl, toss together spinach and cilantro with oil, a few shakes of salt and pepper, and a squeeze of about half of a lime.

Spoon the Tempered Seed Dressing on top of the greens.  It is ok if it is still slightly warm wilting the spinach a bit.  I find it best just a touch warmer than room temperature.  Layer lentils, roasted cauliflower, and radishes, top with toasted pistachio nuts.  Serve immediately.