Spinach & Cauliflower Salad with Tahini Dressing
A fresh, nutrient-rich salad combining tender cauliflower and vibrant spinach, tossed in a creamy, tangy tahini dressing for a wholesome plant-based delight.
Ingredients
For the salad
- ½ head miso tahini roasted cauliflower when cool, separate out into small florets
- 1 cup roast pumpkin cubed small
- ¼ tsp black pepper
- 2-4 cups baby spinach
- ½ red onion thinly sliced
- ½ cup crispy turmeric chickpeas
For the lemon tahini dressing
- ⅓ cup tahini paste
- ¼ cup fresh lemon juice
- ¼ cup warm water
- 2 cloves garlic minced
- ½ tsp ground cumin optional
- pinch of cayenne pepper optional
Garnish ideas
- toasted slivered almonds or pine nuts
- pomegranate seeds
- fresh chopped parsley
Instructions
For the salad
- Gently add all the salad ingredients to a large salad bowl, mixing them gently through.
For the dressing
- Whisk together all the dressing ingredients in a small bowl: tahini, lemon juice, warm water, minced garlic, cumin, and the cayenne (if using).
- The mixture will thicken dramatically; this is normal. Keep whisking and add more warm water, one tablespoon at a time, until the dressing is smooth and has a thin, pourable consistency (you may need up to ½ cup total warm water). Taste and adjust seasonings.
- Gently pour the dressing over the salad and fold through.
- Garnish with dry-toasted nuts, pomegranate seeds, and parsley. Then serve immediately.
Tried this recipe?Let us know how it was!