This salad nails everything I’m looking for out of a salad as a main course. High in protein, packed with layers of flavor and easy to make. Perfect for most seasons, the mint makes this refreshing in the summer, and the roasted cauliflower gives you the warming vibes you’re looking for in the fall/winter. It’s a perfect party dish or a one stop shop to your Sunday meal prep! Versatility is key when eating a plant based diet and this recipe does not dissapoint.

One of the most important spices in this dish sumac, can be a little harder to find! Call your local grocery store to check or order it online! You can make it without it, however the sumac gives you all the moroccan vibes this dish is calling for!

It serves about 4 depending on how hungry you are… :)

The Goods:

The Roasted Veggies:

  • 1 tbsp olive oil

  • 1 tsp sumac

  • 1 tsp paprika

  • 1 tsp granulated garlic

  • 1 tsp maple syrup

  • 1 tsp salt

  • 1 purple sweet potato, diced

  • 1 head cauliflower, chopped

The Salad:

  • 3 cups cooked quinoa

  • 2 carrots, sliced

  • 1 cup pine nuts

  • 1 cup dried currants

  • 1 cup micro greens

  • 1 cup chopped mint

  • 1 orange, juiced and zested

  • 1 lemon, juiced

  • Drizzle of extra virgin olive oil

  • salt + pepper

  • Roasted veggies from above

The Method:

  1. Preheat your oven to 375.

  2. For the roasted veggies, grab a bowl and mix everything together from that ingredient list.

  3. Pop them on a sheet pan and roast for about 20 minutes.

  4. In a separate bowl, add all of the ingredients for the salad and mix well.

  5. Add roasted veggies once their done and toss into the salad.

  6. Taste test for salt, pepper and enjoy!