This salad is bursting with big flavors from Garam Masala for roasting the veggies and Lemon White Balsamic for flavoring the dressing. Soom Tahini is one of our favorite pantry staples, and this vinaigrette will prove why. Make a big batch of both the roasted veggies and dressing – they keep well in the fridge and make for amazing leftover possibilities.
Time: 35 min
Serves 2-4Rating
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Loading...| For the Roasted Veggies: | |
| 1 head cauliflower, cut into small florets | |
| 1 can chickpeas, drained, rinsed and patted dry | |
| [Roasted Garlic Avocado Oil] | |
| 2 Tbl [Garam Masala] | |
| 2 tsp salt | |
| For the Dressing: | |
| 1/4 cup [Soom Premium Tahini] | |
| Juice of 1/2 lemon | |
| 2 Tbl [Lemon White Balsamic Vinegar] | |
| 1 garlic clove, grated | |
| 1/2 tsp salt | |
| Freshly ground pepper | |
| Water, as needed to adjust the consistency | |
| Kale, for the salad base | |
| Thinly sliced red onion, for the salad | |
| Pomegranate ariels, for the salad |
| 1. | In a small bowl, whisk together the tahini paste, lemon juice, Lemon White Balsamic, garlic, salt and pepper along with 1 Tbl water to start. Whisk and add more water as needed to adjust the consistency. Taste and adjust with salt. Adjust with lemon juice for tartness and Lemon White Balsamic for sweetness as needed. Set aside. |
| 2. | Preheat oven to 400°F. Season the cauliflower and chickpeas with Roasted Garlic Avocado Oil, Garam Masala and salt. Divide amongst two half sheet pans in a single layer. Roast for 15 mins and stir. Return to the oven for an additional 10-15 mins or until the cauliflower is golden brown and the chickpeas are crispy on the outside. Remove from oven and set aside to cool on the sheet pan. |
| 3. | To assemble the salad, dress 2 cups torn kale leaves and sliced red onion with the dressing. Place in a bowl and top with the cauliflower and chickpeas. Drizzle with the dressing and garnish with pomegranate ariels. |
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