This is a very hearty and tasty salad that can easily charm any dinner guest as it has all the components that make for a great dish, savory, sweet, nutty and green. You could add a cup of cooked quinoa and it easily can be a main dish for a vegetarian. By having some vegetables roasted and some raw you get the balance of char and earth and the tahini dressing is a favorite even of my six year old.
Kale and Roasted Broccoli Cauliflower Salad
½ cup toasted sliced almonds
1 small head cauliflower (about 1 ½ lbs.) broken in florets
1 small head of broccoli (about 1 ½ lbs.) broken in florets
¼ tsp. of cayenne pepper
¼ cup olive oil
1 teaspoon Kosher salt
½ teaspoon salt
¼ cup tahini
3 tbsp. fresh lemon juice
10 cups stemmed and chopped kale (about 1 bunch) or torn escarole
½ cup pomegranate seeds
2 cloves of minced garlic
1 teaspoon agave
1-2 tablespoons of water to thin out
Heat oven to 450° F. On a rimmed baking sheet, toss the cauliflower & broccoli with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt. Roast, tossing once, until golden and tender, 20 to 25 minutes. Meanwhile, whisk together the tahini, lemon juice, 2 tablespoons of oil, water, and ½ teaspoon salt and agave (adding more water if necessary, to achieve the consistency of heavy cream). Toss the kale, almonds, veggies, and pomegranate seeds with dressing and serve.
A square meal is satisfying, nourishing, complete.
A round table includes all.