Go Back
Winter salad with oranges, sweet potatoes, roasted cauliflower, pecans and curried chickpeas in a white bowl with torn bread on the side and a side dish filled with whole pecans.

Winter Salad with Oranges, Pecans and Curried Chickpeas

Quick, easy, warm and comforting. This salad makes the perfect lunch or dinner any day of the week.
Prep Time 15 mins
Cook Time 1 hr
Course Main Course, Salad


For the salad

  • 2-3 cups kale, torn
  • 1/2 cup roasted cauliflower Recipe follows
  • 1/3 cup roasted sweet potato, cubed Recipe follows
  • 1/2 cup curried chickpeas Recipe follows
  • 1 navel orange, sliced in sections
  • 2 Tbsp chopped toasted pecans Recipe follows
  • 1 green onion, thinly sliced (optional)
  • dressing, to taste Recipe follows

For the dressing


To make the salad

  • Assemble above ingredients in a large bowl and toss together. Enjoy!

To make the roasted cauliflower

  • Preheat oven to 425 degrees F. Slice a whole cauliflower into 3/4 in thick steaks. Toss with olive oil and salt and spread evenly on a baking sheet. Roast in oven until golden and tender, about 20 minutes.

To make the roasted sweet potato

  • Preheat the oven to 350 degrees.
    For cubed roasted sweet potatoes, cut sweet potatoes into small bite-sized pieces. Toss in olive oil and salt and roast on a baking sheet until crispy and browned, around 20-45 minutes, depending on how large your pieces are.
    For whole roasted sweet potatoes, wash and pierce your sweet potatoes with a fork. Wrap in aluminum foil and bake in the oven on a baking sheet until easily pierced with a knife, between 45-1+ hour. For the salad, wait for the potato to cool. Cut into small bite-sized pieces.

To make the curried chickpeas

  • In a large saute pan, heat 2 tbsp coconut oil or olive oil. When hot, add chickpeas and 2 Tbsp of curry paste (green or red). Stir to evenly coat the chickpeas with the curry paste. Saute until the chickpeas are browned, about 3-5 minutes.

To make the toasted pecans

  • Preheat oven to 350 degrees F. Spread pecans evenly on a baking sheet. Toast in oven until fragrant and browned, but not burnt, around 10 minutes.

To make the dressing

  • Add the dressing ingredients to a blender and blend until smooth. TIP: You'll have extra dressing, so if you have a 32 oz jar, add the ingredients to the jar and blend with an immersion blender. Easy storage!
Keyword Lunch recipe, Salad, Dinner recipe