Roasted Carrot Cauliflower Quinoa Salad with Sunshine Dressing Recipe
A vibrant and nutritious Roasted Carrot Cauliflower Quinoa Salad featuring perfectly roasted spiced vegetables, fluffy quinoa, fresh herbs, sweet dates, crunchy pistachios, and an irresistible sunshine dressing. This wholesome salad is perfect for a light main meal or a flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings as a main dish, 6 servings as a side dish
- Category: Salad
- Method: Roasting
- Cuisine: Healthy American
- Diet: Vegetarian
Ingredients
For the Veggies:
- 4 medium carrots (or 3 large), cut in half lengthwise and then cut into 2 inch segments/chunks
- 2 cups small to medium cauliflower florets
- 1 tablespoon avocado oil or olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional for heat)
- Freshly ground salt and pepper, to taste
For the Quinoa:
- ¾ cup quinoa
- 1 ⅔ cups water
For the Salad Mix-ins:
- ⅓ cup diced green onion
- ⅓ cup cilantro, chopped
- ⅓ cup flat leaf parsley, chopped
- ⅓ cup chopped pitted Medjool dates (or substitute dried cherries)
- ⅓ cup shelled roasted and salted pistachios (or substitute roasted almonds)
- ¾ cup thawed frozen peas (optional)
For the Dressing (Sunshine Dressing):
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- ½ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- 2-3 tablespoons warm water (to thin dressing)
Instructions
- Roast the vegetables: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange the carrot segments and cauliflower florets on the sheet. Drizzle with olive or avocado oil, then sprinkle with cumin, turmeric, garlic powder, cayenne pepper (if using), and salt and pepper to your taste. Toss well to evenly coat all the vegetables. Roast for 25-30 minutes, flipping halfway through, until the veggies are tender and golden brown.
- Cook the quinoa: While the vegetables roast, rinse quinoa under cold water. In a medium pot, combine quinoa and water and bring to a boil. Once boiling, cover and reduce heat to low. Let it cook undisturbed for 15 minutes. After cooking, remove from heat and fluff the quinoa with a fork. Replace the lid and let it steam off the heat for another 5-10 minutes to ensure fluffy texture.
- Assemble the salad: In a large mixing bowl, combine the cooked quinoa, roasted carrots and cauliflower, diced green onion, chopped cilantro, parsley, chopped dates, pistachios, and peas (if using). Mix gently to combine all ingredients evenly.
- Prepare the sunshine dressing: In a medium bowl, whisk together tahini, lemon juice, maple syrup, grated ginger, turmeric, garlic powder, salt, and pepper. Gradually add 2-3 tablespoons of warm water to thin the dressing until it reaches a smooth, pourable consistency. Taste and adjust seasoning with more salt and pepper if needed.
- Dress the salad: Pour the sunshine dressing over the salad and toss thoroughly to coat all components with the flavorful dressing. Serve immediately or chill for later. This salad serves 4 as a main dish or 6 as a side.
Notes
- Adjust cayenne pepper quantity or omit it completely if you prefer a milder salad.
- Substitute pistachios with roasted almonds for a different nutty flavor.
- Use dried cherries instead of dates for a tart sweetness variation.
- Thaw frozen peas before adding to retain texture and flavor.
- The salad can be served warm or chilled, making it versatile for different preferences and occasions.
