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Unique Roasted Cauliflower Kale Salad with Golden Turmeric Dressing

Topped with a rich, nutty tahini and turmeric dressing, this salad is packed with vitamin A and anti-inflammatory properties from the orange and yellow colored vegetables and spices.
Print Recipe
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 1 bag kale
  • 4 cups cooked quinoa (2 cups uncooked; add 2 tsp turmeric to the cooking water)
  • 2 cups roasted carrots
  • 1 head cauliflower, chopped
  • 3/4 cup roasted pepitas
  • 1 1/2 cups roasted butternut squash optional
For the Golden Turmeric Dressing
  • 2/3 cup olive oil
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 2 tsp cumin
  • 1 tsp turmeric
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp Dijon mustard

Method
 

  1. Cook quinoa according to package directions.
  2. Toss carrots, cauliflower and butternut squash, if using, in a large bowl with 3 Tbsp olive oil and sprinkle with salt, cumin and turmeric, to taste. Spread out on large baking trays and roast in the oven on 425F for 15-20 minutes, until crispy but tender.
  3. Let quinoa and vegetables cool.
  4. In a bowl, mix the pepitas with 1 tsp olive oil. Stir well, then add 1/2 tsp salt. Spread out on a baking sheet. Bake at 350 for 10-15 minutes, shaking halfway through.
  5. Mix all dressing ingredients.
  6. Mix quinoa and vegetables with kale in a large bowl. Serve topped with dressing and roasted pepitas. Enjoy!