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Ingredients
Salad Ingredients
- 1 cup cooked couscous (substitute quinoa or extra cauliflower rice for gluten-free)
- 2 cups butternut squash - peeled and cubed
- 2 cups riced cauliflower*
- 1 (15 oz) can chickpeas - drained and rinsed
- 2-3 tbsp olive oil
- 1/2 cup golden raisins
- 1/2 medium red onion - thinly sliced
- 1/4 cup fresh parsley - finely chopped
- 1/2 cup toasted almonds
Dressing Ingredients
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 3/4 tsp cumin powder
- 1 tbsp raw honey
- 1/4 tsp chili powder
- 1/4 tsp turmeric
- sea salt to taste
Ingredients
Salad Ingredients
Dressing Ingredients
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Instructions
- Preheat oven to 425 degrees F. Place chopped butternut squash on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes.
- Make the dressing by whisking olive oil, lemon juice, cumin, honey, chili powder, turmeric, and sea salt together. Set aside
- In a large skillet, heat 1-2 tbsp of olive oil over medium heat. Add onion and sauté for 3-5 minutes. Add riced cauliflower and chickpeas and cook 3 more minutes. Remove from heat. In a large bowl, combine couscous, cauliflower, onion, chickpeas, raisins, parsley, and almonds. Toss with dressing and serve warm or at room temperature.
Recipe Notes
*To make riced cauliflower, break cauliflower head into large florets, rinse, and pat dry. Grate or pulse florets in a food processor.