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!!
Organic Cauliflower, One head – broken into florets
Organic 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)
Organic Dried Apricots, 7-8 thinly sliced
Organic Arugula, 2-3 cups
Organic Pepitas, 2 Ts
Organic Almonds, Slivered, 3-4 Ts
Organic Quinoa, 1 ½ Cups – cooked
Organic Lemon, One half – juiced
White wine vinegar, 2 Ts
Dijon Mustard, 2 ½ tsp.
Organic Shallot, Medium – one half, minced
Organic Tahini, 3 tsp.
Organic Turmeric, 1 tsp.
Organic Olive Oil, 3 Ts
Organic Agave Syrup, ½ tsp.
Kosher Salt Healthy pinch
Ground Pepper, 3-4 grinds
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.