Arugula and Roasted Veggie Salad With Lemon-Chia Dressing
I’m a strong believer that we eat with our eyes first, so whenever I see a rare color of one of my favorite vegetables, I have to try it. Orange cauliflower is a striking visual contrast to the green Brussels sprouts, but the recipe will work just as well with purple or traditional white cauliflower, so use what you can find. The zesty lemon-chia dressing tops off this flavorful light lunch.Serves 2 as a main course, or 4 as a side
For the salad:
- 5 cups orange cauliflower florets
- 1 pound Brussels sprouts, ends trimmed, sliced lengthwise
- 2 tablespoons avocado oil
- 1 tablespoon agave nectar, honey, or maple syrup
- 1/4 teaspoon sea salt
- 1 cup arugula
- 1 cup thinly sliced purple cabbage
- 1/4 cup chopped pistachios
- 1/4 cup avocado oil
- Grated zest and juice of 1 lemon
- 1 tablespoon agave nectar, honey, or maple syrup
- 1 tablespoon white wine vinegar
- 2 teaspoons chia seeds or poppy seeds
Toss the cauliflower florets and Brussels sprouts in a large bowl with the avocado oil, agave nectar, and salt.
Transfer the vegetables to the prepared baking sheet and roast for 30 minutes, until the vegetables are softened and just starting to brown. Then broil on high for 2 minutes to crisp the outsides of the vegetables.
While the vegetables are cooking, make the dressing: In a small Mason jar, combine the avocado oil, lemon zest and juice, agave nectar, vinegar, and chia seeds and shake well.
Arrange the arugula and cabbage on a platter. Place the cauliflower and Brussels sprouts on top of the greens and drizzle with the dressing.
Top with the pistachios and serve. I like to make the salad right before I’m going to eat it, but it will last a few days in the fridge. Bring leftover salad to room temperature before serving.
Recipe excerpted from “Cauliflower Power" by Lindsay Grimes Freedman (Artisan Books). Copyright 2019. Photography by Lauren Volo.
