Roasted Cauliflower Salad
1 small head cauliflower (about 1 pound), cut into small florets
6 radishes, halved or quartered if large
1 15.5-ounce can chickpeas, rinsed and patted dry
6 tablespoons olive oil
kosher salt and black pepper
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
12 cups baby spinach (10 ounces)
½ cup roasted almonds, chopped
HEAT oven to 425° F. TOSS the cauliflower, radishes, chickpeas, 3 tablespoons of the olive oil, 1 teaspoon salt, and ½ teaspoon pepper on 2 rimmed baking sheets. Roast, tossing once, until the cauliflower is crisp-tender, 18 to 22 minutes. WHISK the vinegar, mustard, the remaining 3 tablespoons of olive oil, and ½ teaspoon each salt and pepper in a large bowl. Add the spinach, almonds, and cauliflower mixture and toss to combine.
- Make the zucchini noodles using a peeler or spiralizer
- Blend the rest of the ingredients (except the cherry tomatoes) in a blender until smooth.
- In a large bowl, combine noodles, avocado sauce and cherry tomatoes.
- 1 Avocado
- 1 1/4 cup Basil
- 12 Cherry tomatoes
- 1 Zucchini
- 2 tbsp Lemon juice
- 4 tbsp Pine nuts
- 1/3 cup water
Zucchini with Avocado Sauce
- Combine lemon juice, lemon zest, garlic, honey and dried basil in microwaveable bowl. Microwave for 10-15 seconds to loosen the honey. Slowly whisk in 1/4 cup olive oil. Set aside.
- Combine potatoes, asparagus and 3 tablespoons olive oil in large Ziploc bag. Shake to coat. Spread on large baking sheet separating the vegetables. Coat ears of corn with butter and add them to the baking sheet. Sprinkle potatoes, asparagus and corn with garlic powder, onion powder, salt and pepper. Place in oven at 375 degrees. Remove asparagus after 12-15 minutes. Flip potatoes and turn corn. Return baking sheet to oven. Remove corn after 5-7 more minutes. Return potatoes to oven and cook for an additional 10 minutes or until fork tender.
- Remove corn kernels from husk. Combine cooked potatoes, asparagus and corn with tomatoes and red onion. Whisk lemon vinaigrette and drizzle over vegetable salad. Gently stir to combine. Refrigerate leftovers.
- 1 lb Asparagus triimmed
- 1/2 tsp Basil, dried
- 2 ears Corn
- 1 clove Garlic
- 1 Garlic powder
- 2 cups Grape tomatoes sliced in, half
- 1 tsp Lemon, zest
- 1 Onion powder
- 1/3 cup Red onion
- 1 1/4 lb Red potatoes cut in, wedges
- 1 tbsp Honey
- 2 tbsp Lemon juice, fresh
- 1 Pepper
- 1 Salt
- 1/8 cup Olive oil
Roasted Veggies with Lemon Vinaigrette
Crunchy Kale Salad w/ Tangy Balsamic
For the dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon pure maple syrup, or to taste
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon fine grain sea salt
- Freshly ground black pepper, to taste
For the salad:
- 8-10 cups destemmed and shredded dino kale (2 bunches)
- 1 pear or granny smith apple, thinly sliced and chopped
- 1/2 cup pomegranate seeds (if you have them)
- 3-4 tbsp large flake coconut
- sprinkle of cinnamon
- Remove all of the stems from the kale leaves and compost the stems (or if you are hard core you can save them for smoothies). Finely chop the kale leaves into tiny "shredded" pieces. The smaller the more tender the leaves will feel. Wash and spin dry. Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad.
- Toss the kale in all of the dressing until everything is coated nicely. The kale will reduce in volume substantially.
- Add the toppings (as much as you want - I recommend lots!), sprinkle with cinnamon, and serve immediately. Or let the dressing marinate the kale for a half hour or so. This salad is best served fresh, but it will keep chilled in the fridge for a day. if you don't think you will eat that quickly, I recommend making a half batch at a time or simply store the kale and dressing separately until ready to mix and consume.