Shredded Cauliflower and Honeynut Squash Salad with an apple butter tahini dressing
Shredded Cauliflower and Honeynut Squash Salad with an apple butter tahini dressing
by lnfinity
1 Comment
lnfinity
###Ingredients
**Roasted Veggies**
* Roasting spices: ground coriander, ginger, five spice, white pepper * 1, 15 oz can chickpeas, drained and rinsed (dry well in a kitchen towel) * 1 honeynut squash, seeds removed and thinly sliced * 1 head of cauliflower, cut into 1 inch florets then sliced into 1/4 inch slabs * 1/2 medium red onion, thinly sliced * Avocado oil * Kosher salt
**Massaged Kale**
* 6 leaves of lacinato kale, stems removed and thinly sliced * Juice of half a lemon * 1 tsp avocado oil * 1/4 cup cilantro or parsley * 1 tbsp sesame seeds, optional
**Apple Butter Tahini Dressing**
* 1/4 cup tahini * 2 tbsp apple butter * 1 clove garlic, grated * Juice of half a lemon * 1/2 tsp ground ginger * 1 tsp dijon mustard * 1–2 tsp maple syrup, optional * 3–4 tbsp water
###Instructions
Preheat oven to 425F then line 3 baking trays.
**Chickpea Tray**: Add chickpeas, 1/2 a tsp each of coriander and ginger, pinch of salt and white pepper. Toss to coat then spread out in single layer bake for 20 mins. Toss and bake 10 mins then cool completely.
**Squash Tray**: Add squash, 1/2 tsp each of coriander and five spice, pinch of salt, 1 tbsp oil. Toss to coat, spread in a single layer. Roast 15 mins, flip roast 5-8 mins.
**Cauliflower Tray**: Slice florets into 1/4 inch slabs. Add cauliflower, onion, 1 tsp coriander and 1/2 tsp each ginger and garlic, generous pinch of salt and 1 1/2 tbsp oil then toss to coat. Spread in a single layer, roast for 20 mins on the bottom rack. Flip and bake 10 mins.
While everything roasts…
**Kale**: To a bowl add kale, oil, lemon and pinch of salt. Massage everything into the kale until it softens and turns a brighter green.
**Dressing**: Combine tahini, apple butter, garlic, lemon, ginger, mustard, syrup, 1/4 tsp of salt and water. Whisk together until smooth. Add extra water as needed if you’d like your dressing thinner. Taste and adjust salt as needed.
Now assemble, add the squash to the tray of cauliflower with kale, cilantro, and sesame seeds then toss together with tongs. Serve the salad in a bowl and top with the chickpeas and drizzle with the dressing then enjoy.
1 Comment
###Ingredients
**Roasted Veggies**
* Roasting spices: ground coriander, ginger, five spice, white pepper
* 1, 15 oz can chickpeas, drained and rinsed (dry well in a kitchen towel)
* 1 honeynut squash, seeds removed and thinly sliced
* 1 head of cauliflower, cut into 1 inch florets then sliced into 1/4 inch slabs
* 1/2 medium red onion, thinly sliced
* Avocado oil
* Kosher salt
**Massaged Kale**
* 6 leaves of lacinato kale, stems removed and thinly sliced
* Juice of half a lemon
* 1 tsp avocado oil
* 1/4 cup cilantro or parsley
* 1 tbsp sesame seeds, optional
**Apple Butter Tahini Dressing**
* 1/4 cup tahini
* 2 tbsp apple butter
* 1 clove garlic, grated
* Juice of half a lemon
* 1/2 tsp ground ginger
* 1 tsp dijon mustard
* 1–2 tsp maple syrup, optional
* 3–4 tbsp water
###Instructions
Preheat oven to 425F then line 3 baking trays.
**Chickpea Tray**: Add chickpeas, 1/2 a tsp each of coriander and ginger, pinch of salt and white pepper. Toss to coat then spread out in single layer bake for 20 mins. Toss and bake 10 mins then cool completely.
**Squash Tray**: Add squash, 1/2 tsp each of coriander and five spice, pinch of salt, 1 tbsp oil. Toss to coat, spread in a single layer. Roast 15 mins, flip roast 5-8 mins.
**Cauliflower Tray**: Slice florets into 1/4 inch slabs. Add cauliflower, onion, 1 tsp coriander and 1/2 tsp each ginger and garlic, generous pinch of salt and 1 1/2 tbsp oil then toss to coat. Spread in a single layer, roast for 20 mins on the bottom rack. Flip and bake 10 mins.
While everything roasts…
**Kale**: To a bowl add kale, oil, lemon and pinch of salt. Massage everything into the kale until it softens and turns a brighter green.
**Dressing**: Combine tahini, apple butter, garlic, lemon, ginger, mustard, syrup, 1/4 tsp of salt and water. Whisk together until smooth. Add extra water as needed if you’d like your dressing thinner. Taste and adjust salt as needed.
Now assemble, add the squash to the tray of cauliflower with kale, cilantro, and sesame seeds then toss together with tongs. Serve the salad in a bowl and top with the chickpeas and drizzle with the dressing then enjoy.
[Source](https://www.instagram.com/reel/DB4VaNHv0u5/)