Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Coconut Curry Spring Salad

This salad is super easy to make, quick, and a great salad to meal prep. This sweet and spicy coconut dressing is loaded with flavors that will bring you to another place!

Happy Monday, and February 1st! I really feel like January went by in the blink of an eye, and I already know February is gonna fly by even faster. With that said I am ready to get my summer body ready, and my favorite way to do that is with salads! I am such a sucker for a good salad, I always have been, even in my pre vegan days. This salad recipe is something a little different than most vegan salads, or salads in general, and that's because of the dressing. I find that most dressings, stick to very similar flavors, you have a classic italian oil, a cream based one such as ranch, or a tahini based dressing, so today I bring you a new innovation in the salad dressing game.

Like I said earlier this recipe is great for meal prepping. How I like to meal prep salad is to make the dressing and store it in a bottle, roast all the vegetables, and beans and store in an airtight container, and then keep my greens separate. I find that when you mix everything together it gets very soggy, so this recipe ensures that your vegetables will be tasting great for days to come! As always feel free to adjust this recipe as much as you like to fit your tastes. I think next time I might try sweet potatoes instead of these red potatoes. I also think this would taste great with kale if you are not a fan of spring mix, I personally love spring mix, so I think the salad tastes great the way it is.

I also want to ask a little favor of you guys, if you are on Pinterest, please pin my blog posts! It helps this blog so much, and helps more people find vegan recipes, and create a healthy lifestyle! I am so thankful for all your support, it means so much to me so thank you!! Let's get to that recipe!


Serves: 4

Total Time: 35 minutes


- 1 Head cauliflower

- 4-6 Red potatoes

- 1 15.5 oz Can chickpeas

- 1 English cucumbers

- 4 Handfuls spring mix

- 2 Hass avocados

For the dressing:

- 1 Can coconut milk (just the thick white part at the top)

- 2 Teaspoon curry powder

- 1/2 Teaspoon turmeric

- 1 Tablespoon date syrup

- 2 cloves minced garlic

- 1 Teaspoon onion powder

- 2 Green onions, chopped

- 1 Tablespoon nutritional yeast

- Pepper and red pepper flakes to taste


  1. Begin by preheating your oven to 400. While the oven is preheating, chop up the cauliflower and potatoes into bite size pieces. Place chopped vegetables onto a baking sheet along with chickpeas (you can add some extra curry or garlic powder to these vegetables for some extra flavor).

  2. Place sheet pan into the oven and cook for 25 minutes.

  3. While the vegetables are in the oven cut the remaining vegetables into half moons.

  4. Next begin the dressing. Simply scoop the thick white coconut milk away from the liquid and add to a bowl. Add remaining dressing ingredients to the bowl and whisk together. You may need to add a little extra water here depending on the thickness of your coconut milk.

  5. Remove vegetables from the oven when golden, and add to spring mix along with cucumbers, and avocados. Pour the dressing over the salad and toss, enjoy!