Description
The perfect salad during the holiday season because it’s light, helps reduce inflammation, and is incredibly nourishing. It’s quick to put together and easy to prep ahead.
Ingredients
Scale
For the salad
- 1 head cauliflower
- 1 can chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 tablespoon curry powder
- 2 teaspoon cumin
- 2 teaspoon turmeric
- Pinch of sea salt
- Freshly ground black pepper
- 4 cups mixed lettuce
- 1/2 red onion
For the dressing
- 1/3 cup extra-virgin olive oil
- 2 teaspoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 shallot
- 1 garlic clove
- Pinch sea salt
Instructions
To make the salad
- Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper.
- Chop the cauliflower into florets. Thinly slice the onion.
- On the baking sheet, combine the cauliflower, chickpeas, olive oil, curry powder, cumin, turmeric, salt, and pepper.
- Bake for 10 minutes, stir, and then bake another 10 minutes.
- Remove the chickpeas and broil the cauliflower for 3 to 5 minutes, or until lightly charred.
- Meanwhile, combine the lettuce and onion in a large bowl.
- Add the cauliflower and chickpeas.
To make the dressing
- In your blender, combine the oil, vinegar, syrup, shallot, garlic clove, and sea salt.
- Blend on high for 30 seconds, or until dressing is blended and smooth.
- Mix into the salad before serving.
Notes
Preparation Tip
- Though it takes a little time, removing the skins from the chickpeas allows them to get nice and crispy – bringing a crouton like texture to the salad.
Nutrition
- Serving Size: 4