SUMAC SALAD
Servings: 3 servings
Ingredients
- 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
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
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
Instructions
- 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 & roasted cauliflower
- 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
- 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.
