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Roasted Cauliflower and Carrot Salad with Turmeric Tahini Vinaigrette Recipe


6-8 Servings

This is an excellent leftover salad. Some folks are not fans of leftovers, not me and I trained my family to step in-line! Not just because they are budget friendly, but I hate waste, I mean I HATE it. I could go on, and I probably will in a blog, but suffice to say, this salad holds up for the next day’s lunch, even when dressed. I have in my day way, way over roasted veggies – so I have forced myself use a timer. So, for those of you who tend to ignore your roasting veggies like me, use a timer!!


Cauliflower Ingredients:

Cauliflower, One head – broken into florets

Carrots, 3 medium – sliced on a bias ~ 2 ½ “ length

Castelvetrano Olives, 10 – torn into small pieces (to remove pits – smash each olive with a blunt object)

Dried Apricots, 7-8 thinly sliced

Arugula, 2-3 cups

Pepitas, 2 Ts

Almonds, Slivered, 3-4 Ts

Quinoa, 1 ½ Cups – cooked

Dressing Ingredients:

Lemon, One half – juiced

White wine vinegar, 2 Ts

Dijon Mustard, 2 ½ tsp.

Shallot, Medium – one half, minced

Tahini, 3 tsp.

Turmeric, 1 tsp.

Olive Oil, 3 Ts

Agave Syrup, ½ tsp.

Kosher Salt, Healthy pinch

Ground Pepper, 3-4 grinds

Please buy organic whenever possible!


Directions for Cauliflower

Pre-heat Oven to 400 F.

Combine the cauliflower florets and the cut carrots in a bowl.  Drizzle with olive oil and generously salt and pepper.  Arrange on a sheet pan and roast until carrots are just fork tender (about 25 min.)  When finished, combine the roasted veggies with the remaining ingredients – toss gently and dress the salad with the Turmeric Tahini dressing to taste and serve!


When roasting veggies – generally it’s a good idea to toss them up a bit or shake the pan at the half-way point of roasting.

Directions for Turmeric Tahini Dressing

In a blender, combine the ingredients and blend on low or in 4-5 short bursts, until well combined.  Add about ¼ cup cold water and blend again, on high.  The water will help emulsify the tahini and olive oil.  Dressing should come out with some viscosity but not too thick.  Store in fridge – will keep for up to two weeks.

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