Tags: carrot, cauliflower, ginger, Salad
Warm Golden Cauliflower and Carrot Salad with Cinnamon Maple Dressing
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If there was ever a salad equivalent to a warming, good-for-the-soul soup, this is it! This
salad is my trick to getting in those veggies in the winter, when I no longer feel like cold
salads and smoothies. Plus – the dressing is SO good, you’ll want to make extra and
drizzle it on everything! Try it on roasted fall veggies such as squash and sweet potatoes. – Lindsay Taylor, The Food Doula Cookbook
Warm Golden Cauliflower and Carrot Salad with Cinnamon Maple Dressing
Servings 4 servings
Ingredients
- ½ large head of cauliflower chopped into bite-sized pieces
- 3 carrots halved lengthwise and sliced into small finger-sized strips
- 2 shallots thinly sliced
- 2 tbsp (30 mL) avocado oil, plus another ½ tbsp (7 mL) if needed
- 1 tsp (5 mL) turmeric powder
- ½ tsp (2 mL) fine sea salt
- 1/2 tsp (9 mL) cumin
- 1/4 tsp (1 mL) pepper
- 2/3 cup (150 mL) quinoa, uncooked
- 1/4 cups (310 mL) broth or water
- 3 tbsp (45 mL) parsley, chopped
- 3 tbsp (45 mL) pepita seeds (pumpkin seeds)
Cinnamon Maple Dressing Ingredients:
- 1/3 cup plus 1 tbsp 90 mL olive oil
- 3 tbsp (45 mL) apple cider vinegar
- 1 tbsp (15 mL) maple syrup
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) fine sea salt
Instructions
- Heat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Transfer chopped cauliflower, carrots, and shallots to a large bowl. Top with avocado oil, sea salt, pepper, turmeric, and cumin, and toss with wooden spoon until veggies are evenly coated with oil and spices. Add another ½ tbsp (7 mL) avocado oil if veggies look a bit dry.
- Pour veggies onto prepared pan and transfer to oven. While veggies are roasting, combine quinoa and broth or water in a medium saucepan and bring to a boil. Cover with lid, turn burner to your lowest setting, and cook, 17 minutes, or until quinoa is fluffy and has absorbed all the water.
- While quinoa and veggies cook, prepare cinnamon maple dressing by combining ingredients in a small jar or bowl.
- Veggies are done when they look nice and caramelized, with tops flecked with a golden-brown crust, about 25 to 30 minutes.
- Mix roasted veggies, quinoa, and dressing together, and top with chopped parsley and pepita seeds.
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