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A fresh and flavorful Indian Spinach Salad with black lentils, roasted cauliflower and roasted radishes.  Caramelized shallots and a Tempered Seed Dressing give the salad amazing flavor, depth and crunchy texture. #spinachsalad #indiansalad #vegan

Indian Spinach Salad

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: salad, vegan, main
  • Method: roasted
  • Cuisine: Indian
  • Diet: Vegan

Description

A fresh and flavorful Indian Spinach Salad with black lentils, roasted cauliflower and roasted radishes.  Caramelized shallots and a Tempered Seed Dressing give the salad amazing flavor, depth and crunchy texture. (Serves 2 as an entree salad or 4 as a side salad.)


Ingredients

Units Scale

 

  • 2 cups cauliflower, broken or cut into bite-sized florets
  • 1 bunch radishes, about 5 or 6, cut into quarters
  • 3 tablespoons Avocado oil- divided
  • Salt and pepper to taste
  • 2 shallots, average-sized, cut in thin slices
  • 1/21 teaspoon grated ginger (depending on your love of ginger)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper (adjust to taste!)
  • 1 teaspoon tamarind paste (or sub more lime to taste)
  • 5 oz baby spinach, about 4-5 cups
  • 1/2 cup cilantro, roughly chopped
  • a squeeze of 1/2 a lime
  • 1/2 cup cooked black lentils, room temp (or sub chickpeas or brown lentils) see notes
  • garnish with 1/4 cup pistachios (optional)

Instructions

  1. Heat oven to 450 F degrees.  On a sheet pan  drizzle a couple of teaspoons of avocado oil over radishes and cauliflower.  Sprinkle with salt and pepper.  Roast in the oven for 15 minutes.
  2. Slice shallot in strips, put in a sauté pan with 2 tablespoons of avocado oil, saute 5-8 minutes on medium heat until soft and lightly caramelized.  Mix in fresh ginger and salt sautéing for another 30 seconds.  Push mixture over to one side of the pan, add a tablespoon of avocado oil, when it just begins to shimmer add coriander, cumin and mustard seeds.  Stir constantly for about 3 minutes until they start to brown just a bit.  Remove from heat.
  3. Mix seeds and shallots with black pepper, cayenne and tamarind paste.  Set aside.
  4. In your serving bowl, toss together spinach and cilantro with a teaspoon of avocado oil, a few shakes of salt and pepper and a squeeze of about half of a lime.
  5. Spoon the caramelized shallot 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 then room temperature.  Layer on lentils, roasted cauliflower and radishes, top with toasted pistachios.
  6.  Serve immediately.

Notes

To cook lentils; cover with water or broth in a saucepan adding salt to taste.  (about a 1/4 cup dry will yield a healthy 1/2 cup). Simmer 20-25 minutes until tender but not mushy.  Drain.

If you are going for an entree salad you can double the lentil amount.  Serves 2 this way.

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 214
  • Sugar: 4.2 g
  • Sodium: 202.5 mg
  • Fat: 14.8 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 16.8 g
  • Fiber: 6.1 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Keywords: spinach salad, tempered seed dressing, Indian salad, Indian spinach salad, wilted spinach salad