Roasted Cauliflower and Carrot Salad with Turmeric Tahini Vinaigrette Recipe

Begin by Pre-heating your Oven to 400 F.

INGREDIENTS:

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

DIRECTIONS:

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!

** Always wash produce before using.  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.

Turmeric Tahini Dressing

INGREDIENTS:

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:

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. 

Yield : 6 – 8 Servings

Yum!!!

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