Warm Golden Cauliflower and Carrot Salad with Cinnamon Maple Dressing

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

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Warm Golden Cauliflower and Carrot Salad with Cinnamon Maple Dressing

Course Salad
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 servings
Author Lindsay Taylor, author of The Food Doula Cookbook

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.