Fall Spinach and Arugula Salad with Turmeric Roasted Cauliflower, Crispy Roasted Chickpeas and Tahini Dressing
 
 
Yield: 4 servings, ⅔ cup of dressing
Ingredients
for the salad
  • 2 heads cauliflower, cut into florets
  • ½ large red onion, cut into large strips
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 4 cups spinach
  • 4 cups arugula
  • ¼ cup crispy chickpeas
for the dressing
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 tablespoons water
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
Directions
for the salad
  1. Preheat the oven to 425 degrees F. Line a large baking sheet with nonstick aluminum foil and set aside.
  2. Place the cauliflower florets in a mixing bowl. In a small bowl, combine the olive oil, cumin, turmeric, smoked paprika, garlic powder, salt and ground black pepper. Pour over the cauliflower florets and toss to completely coat. You may want to really rub the tops of the cauliflower florets in the mixture to get them completely coated.
  3. Place the coated cauliflower florets on the prepared baking pan and spread them out. Bake for 20 minutes, then add the red onion to the baking sheet with the cauliflower, lightly tossing. Continue to bake for another 20-25 minutes, or until the cauliflower is tender and browned. Make sure the onion doesn’t burn. Top with the chopped fresh parsley.
  4. Add the spinach and arugula to a large mixing bowl or salad bowl. Top with the turmeric roasted cauliflower, the roasted red onions and the crispy chickpeas. Serve with the dressing on the side.
for the dressing
  1. Whisk together the dressing ingredients or mix in a high-speed blender until smooth.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/11/05/fall-spinach-and-arugula-salad-with-tahini-dressing/