Shredded Cauliflower and Squash Salad

• 份量: 3 servings
• 活動時間: 20 minutes
• 總時間: 1 hour

食材

Roasting spices: ground coriander, ginger, five spice, white pepper

1, 15 oz can chickpeas, drained and rinsed

1 honeynut squash, seeds removed and thinly sliced

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

1/2 medium red onion, thinly sliced

Avocado oil

Kosher salt

6 leaves of lacinato kale, stems removed and thinly sliced

Juice of half a lemon

1 tsp avocado oil

1/4 cup cilantro or parsley

1 tbsp sesame seeds, optional

1/4 cup tahini

2 tbsp apple butter

1 clove garlic, grated

Juice of half a lemon

1/2 tsp ground ginger

1 tsp dijon mustard

1–2 tsp maple syrup, optional

3–4 tbsp water

步驟

Preheat the oven to 425F then prepare 3 baking trays with parchment paper.

Dry the chickpeas in a kitchen towel then place on a baking tray with 1 tbsp oil and 1/2 a tsp each of coriander and ginger with a pinch of salt and white pepper. Toss to coat then spread out in an even layer and bake for 20 minutes. Give the chickpeas a toss then roast for another 10 minutes then allow to completely cool.

To the second tray add the squash with 1/2 tsp each of coriander and five spice with a pinch of salt. Drizzle the squash with about 1 tbsp of oil then toss to coat, spreading the squash out evenly into a single layer. Roast for 15 minutes, flip then roast for an extra 5 minutes.

Cut the cauliflower into 1 inch florets or thinly slice the florets into 1/4 inch slabs. Place on the last baking tray with the onion, 1 tsp coriander and 1/2 tsp each ginger and garlic with a generous pinch of salt. Drizzle the tray with 1 1/2 tbsp oil then toss to coat (use additional oil as needed). Spread everything out into a single layer then roast for 20 minutes on the bottom rack. Flip then bake for an extra 10 minutes until charred around the edges.

While the veggies roast, add the kale to a bowl with the oil, lemon and a pinch of salt. Use clean hands to massage everything into the kale until it softens and turns a brighter green.

For the dressing, just add the tahini, apple butter, garlic, lemon, ginger, mustard, syrup, 1/4 tsp of salt and water. Whisk together until smooth, adding water as needed if you’d like your dressing thinner. Taste and adjust salt as needed.

Now assemble, transfer the squash to the tray of roasted cauliflower then top with the kale, cilantro, and sesame seeds then toss everything together with tongs. Serve the roasted veggie salad in a bowl or wrap and top with the chickpeas and a generous drizzle of the dressing.