With Thanksgiving weeks away, my mind is racing to come up with great side dish options. Since I usually don’t host Thanksgiving at my house, the turkey is never my job (thankfully!) and I always volunteer for side dishes instead of sweet treats.
Personally, I find that bringing along a healthy and delicious side dish (where I control the calories and ingredients) can be a huge factor in staying on track on within reason on any big eating holiday. Here’s how it works for me. By bringing a healthy and hearty side dish, I can easily make that the center of my plate and main part of my meal. From there I can add small portions of more indulgent treats along with some lean turkey breast and easily keep from calorie overload. This not only saves me from trying to guess how much butter the potatoes and veggies have, but helps me fill up on something healthy and delicious while still leaving some room for indulgent treats. I mean Thanksgiving isn't Thanksgiving without stuffing, right?
So now let’s talk about this side dish. I have already eaten it three times this week for lunch. By combining rainbow quinoa, roasted curried cauliflower, and sweet pomegranate seeds you get a hearty, healthy, and seriously good salad. The cauliflower has enough flavor that you don't really need much for dressing – just some lemon and olive oil – and you can add any fresh herbs you to brighten things up. It also keeps great so it can be made ahead of time and served cold or at room temperature.
Curried Cauliflower, Pomegranate, & Quinoa Salad
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- 1 cup rainbow quinoa
- 4 cups cauliflower florets
- 2 tbsp. olive oil, divided
- 1 tbsp. curry powder
- 1 tsp. garlic powder
- 1/2 tsp. ground ginger
- 1 cup pomegranate seeds
- 2 tbsp. lemon juice
- salt and pepper
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Cook the quinoa according to package directions. Let cool.
Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment.
Toss the cauliflower with 1 tbsp. olive oil, curry powder, garlic powder, and ginger. Roast for 20 minutes or until tender. Shake baking sheet 1-2 times during cooking.
Toss together the quinoa, cauliflower, pomengranate seeds, 1 tbsp. olive oil, lemon juice, salt, and pepper. If desired add fresh herbs, arugula, or spinach for extra greens.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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