Description
A vibrant and nutritious Roasted Carrot Cauliflower Quinoa Salad tossed with fresh herbs, sweet dates, crunchy pistachios, and a zesty Sunshine Dressing. This wholesome dish offers a perfect balance of roasted vegetables, protein-rich quinoa, and a flavorful tahini-based dressing, making it a satisfying main meal or side dish.
Ingredients
For the Veggies:
- 4 medium carrots (or 3 large), cut in half lengthwise and then into 2-inch segments
- 2 cups small to medium cauliflower florets
- 1 tablespoon avocado oil or olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- Freshly ground salt and pepper, to taste
For the Quinoa:
- ¾ cup quinoa
- 1 ⅔ cups water
For the Salad Mix-ins:
- ⅓ cup diced green onion
- ⅓ cup cilantro, chopped
- ⅓ cup flat leaf parsley, chopped
- ⅓ cup chopped pitted Medjool dates (or substitute dried cherries)
- ⅓ cup shelled roasted and salted pistachios (or substitute roasted almonds)
- ¾ cup thawed frozen peas (optional)
For the Sunshine Dressing:
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- ½ teaspoon grated fresh ginger
- ½ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- 2-3 tablespoons warm water (to thin the dressing)
Instructions
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Line a large baking pan with parchment paper. Place the carrot chunks and cauliflower florets on the pan. Drizzle with avocado or olive oil, then sprinkle with cumin, turmeric, garlic powder, cayenne pepper (if using), salt, and freshly ground black pepper. Toss well to evenly coat the vegetables with oil and spices. Roast for 25-30 minutes until the vegetables are tender and golden, flipping halfway through to ensure even roasting.
- Cook the Quinoa: While the vegetables roast, rinse the quinoa under cold water. Combine the quinoa and water in a medium pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for exactly 15 minutes. Remove from heat, fluff with a fork, then cover again and let steam for an additional 5-10 minutes.
- Prepare the Sunshine Dressing: In a medium bowl, whisk together tahini, lemon juice, maple syrup, grated ginger, turmeric, garlic powder, salt, and pepper. Add 2-3 tablespoons of warm water slowly, stirring until the dressing reaches a smooth and pourable consistency. Taste and adjust seasoning if necessary.
- Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, roasted carrots and cauliflower, diced green onion, chopped cilantro, parsley, chopped dates, pistachios, and optional peas. Pour the prepared Sunshine Dressing over the salad and toss well to combine all ingredients evenly.
- Serve: Serve the salad warm or at room temperature. It serves 4 as a main dish or 6 as a side. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- This salad can be made a day ahead; flavors deepen when chilled.
- Customize by substituting dried cherries instead of dates, or almonds instead of pistachios.
- Optionally add peas for extra texture and nutrition.
- For a spicier salad, increase cayenne pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
