Warm Winter Salad
Ingredients
The salad
-
1
head
cauliflower, cut into small florets
-
2–3
large
carrots (or parsnips), peeled and cut into 1 inch thick pieces
-
1
bulb
fennel, cored and cut in 1/3 inch thick wedges
-
1
red onion
sliced into 1/2 inch wedges
-
14
ounce can
chickpeas (rinsed, drained and patted dry)
-
2–3
tablespoons
olive oil
-
2
cloves
garlic, finely minced
-
2
teaspoons
coriander
-
2
teaspoons
sumac (optional)
-
1
teaspoon
salt
-
½
teaspoon
cracked pepper
-
zest from one
lemon
-
couple handfuls
baby spinach
-
3–4
tablespoons
Dukkah (or 2 tablespoons Zaatar)
-
3–4
tablespoons
fresh dill
-
squeeze of
lemon juice
-
to taste
Aleppo chili flakes (or regular)
Everyday Tahini Sauce
-
to thin out with a little water
Instructions
- Preheat the oven to 425°F.
- Chop the cauliflower, carrots, fennel, onion, and chickpeas and place them in a large bowl.
- Toss with olive oil, minced garlic, coriander, salt, pepper, and lemon zest until well coated.
- Spread the mixture in a single layer on parchment-lined sheet pans and roast for 15 minutes.
- Toss the veggies and rotate the pans, then bake for an additional 10-15 minutes until tender and crispy.
- Prepare the Everyday Tahini Sauce and Dukkah.
- If serving on the sheet pan, move the veggies to one pan, top with spinach, drizzle with tahini sauce, and sprinkle with Dukkah.
- Squeeze with lemon juice and garnish with fresh dill and chili flakes.
- Serve warm or refrigerate leftovers for midweek lunches.
Nutrition Facts (estimated)
Servings
4-6
Calories
184
Total fat
6.8g
Total carbohydrates
26.9g
Total protein
7.8g
Sodium
683.5mg
Cholesterol
0mg
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