Shredded Cauliflower and Squash Salad

Ingredientes

Roasted veggies:

-Ground coriander, ginger, five spice, white pepper

-1 15oz can chickpeas, drained, rinsed, and dried

-1 honey nut squash, seeds removed, thinly sliced

-1 head cauliflower, cut into 1-inch florets, then sliced into 1/4 inch slabs

-1/2 medium red onion, thinly sliced,

-Oil

-Salt

Massaged kale:

-6 leaves lacinato kale, stems removed, thinly sliced

-Juice of 1/2 lemon

-1 tsp oil

-1/4 cup cilantro or parsley

-1 tbsp sesame seeds, optional

Apple butter tahini dressing:

-1/4 cup tahini

-2 tbsp apple butter

-1 clove garlic, grated

-Juice of 1/2 lemon

-1/2 tsp ground ginger

-1 tsp dijon mustard

-1-2 tsp maple syrup, optional

-3-4 tbsp water

Instrucciones

Heat oven to 425 and prepare 3 baking trays:

1) Chickpeas, oil, 1/2 tsp ginger, 1/2 tsp coriander, pinch salt and white pepper. Roast 30 mins.

2) Squash, oil, 1/2 tsp coriander, 1/2 tsp five spice. Roast 20 minutes.

3) Cauliflower, onion, garlic, ginger, coriander, salt. Roast 30 minutes.

Make dressing and massage into kale while trays roast.

Assemble as desired.