(courtesy of Tim Healion, manager/brand ambassador, Laughing Planet in Reno. Serves 3)
Curry-roasted chickpeas (recipe below)
1 head roasted cauliflower (recipe below)
10 cups spring spinach and kale mix
2 cups cooked quinoa
2 apples, diced
1 cup dried cranberries
Roasted red pepper sumac dressing (recipe below)
1 cup queso fresco
Prepare and cook curry-roasted chickpeas and roasted cauliflower together, then set both aside. Prepare dressing and set aside.
In salad bowl, combine greens, chickpeas, cauliflower, quinoa, apples, and cranberries until well mixed. Drizzle vinaigrette over salad evenly. Serve on individual plates, then top with queso fresco crumbles.
For curry-roasted chickpeas
¾ cup safflower oil
1 can chickpeas, rinsed, drained, and dried
2½ tablespoons salt
4½ tablespoons curry powder
1½ tablespoons ground cumin
½ teaspoon cayenne powder
For roasted cauliflower
⅛ cup safflower oil
1 head cauliflower, cut into florets
1 tablespoon salt
1 teaspoon coriander
Mixing well, combine all chickpea ingredients on one sheet pan and all cauliflower ingredients on another sheet pan. Roast both pans at 400 degrees F for 15 minutes or until chickpeas and cauliflower are lightly browned but still crisp.
For roasted red pepper sumac vinaigrette
3 red peppers, halved and seeded
3 cloves garlic
1 cup safflower oil
½ cup white wine vinegar
1 tablespoon sumac spice
½ teaspoon salt
½ tablespoon lemon juice
Put peppers and garlic cloves on sheet pan and roast at 400 degrees F for 12 to 15 minutes or until nicely charred but not burned.
Combine all vinaigrette ingredients in blender with roasted peppers and garlic, then blend until smooth. Do not over-emulsify.
