I’ve been trying recently to make salads that combine a bunch of produce and taste like they could be served in Paris (“Feed me like one of your French girls”). This was a great combo of some cherry tomatoes that were a couple days away from their expiry date, roasted cauliflower (which is my all-time fav), chickpeas, mediterranean olives and lemons, topped with a lemon-tahini drizzle and served over a quinoa and bulgur mix. It seems way fancier than it is, takes about 10 minutes tops to throw together, minus cooking time, and makes a ton of a really healthy, super filling dish for lunch or dinner.
Roasted Cauliflower, Tomatoes, Chickpeas, Lemons and Olives with Quinoa and Lemon-Tahini Dressing
Two 15.5-oz. cans of chickpeas, rinsed and drained
One lemon, sliced into fairly thin rounds
Half a large head of cauliflower, cut into bite-size slices
1/3 cup olives, pitted
1.5 cups cherry tomatoes
One cup dry quinoa, or quinoa/bulgur mix, which is delicious and takes approx. 10 minutes from start to finish to cook
Annnnd, I’m back. What a year. For everything we’ve all been through in 2017, I’m really hopeful for everything ahead in 2018. As Nina Simone would say, it’s a new dawn, it’s a new day, and I’m feeling good.
This hearty winter salad helps. Freekeh serves as the base and is loaded with protein and fiber. Roast up some veggies (including a sweet potato), toast some almond slices, whip up a quick lemon-maple vinaigrette and toss it all together. This is awesome and filling on its own, but Brendan has eaten it for breakfast, warmed quickly and topped with a fried egg. And it’s good for you!! Anyone else need a detox after the holidays? Hell, anyone need a detox after the dumpster fire of 2017? Start here.
ROASTED VEGETABLE WINTER SALAD (serves 4)
1 cup freekeh, pre-cooked
1 lb. brussels sprouts, trimmed and halved
1 large sweet potato, peeled and cubed
2 cups cauliflower, broken into florets (I had purple cauliflower on hand, which was so pretty in this, but any color will work)
1/4 c. almond slices
1/4 c. dried cranberries
1/4 cup EVOO
Juice of one lemon
1 tsp. pure maple syrup
salt & pepper to taste
Preheat the oven to 400.
In a small pot, bring one cup of freekeh (no need to rinse this, like you do with quinoa) and 2.5 cups of water to a boil. Cover and simmer about 20-25 minutes or until cooked. Remove from heat and fluff with a fork.
Toss brussels sprouts, sweet potato and cauliflower with a glug or two of EVOO and some kosher salt & fresh-cracked black pepper. Roast at 400 for about 25 minutes or until browned and tender.
To make the dressing, combine the lemon juice with the salt and pepper. Next, add the maple syrup and then whisk in the EVOO. Taste and adjust seasonings as needed.
Heat a small saucepan over medium-high heat and add the almonds, flipping often, until golden brown – about 3 minutes. Keep an eye on these – they’ll go from perfect to perfectly burned in a span of about 30 seconds.
In a large bowl, combine the cooked freekeh, the roasted vegetables, toasted almonds, dried cranberries and the dressing. Mix everything together.