Cauliflower Brussels Sprout and Quinoa Salad with Dates Almonds and Spicy Tahini Dressing

A delicious and healthy salad featuring roasted cauliflower, Brussels sprouts, quinoa, dates, almonds, and a slightly spicy tahini dressing.

By @thesaladwhisperer

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 cauliflower florets
• 0 cauliflower florets
• 0 quinoa
• 0 Brussels sprouts
• 0 dates
• 0 almonds
• 0 roasted cauliflower
• 0 cooked quinoa
• 0 sliced Brussels sprouts
• 0 chopped dates
• 0 chopped almonds
• 0 tahini
• 0 chili paste or powder
• 0 lemon juice
• 0 water
• 0 spicy tahini dressing
• 0 grilled chicken breast

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the cauliflower using the 'Crack & Lean' Cauliflower Method. Break the cauliflower into small florets.
3. Place the cauliflower florets on a baking sheet and roast in the oven for about 20 minutes, or until golden brown and tender.
4. Cook the quinoa according to package instructions.
5. Slice the Brussels sprouts thinly.
6. Chop the dates and almonds.
7. In a large bowl, combine the roasted cauliflower, cooked quinoa, sliced Brussels sprouts, chopped dates, and almonds.
8. Prepare the spicy tahini dressing by mixing tahini with a small amount of chili paste or powder, lemon juice, and water until smooth.
9. Pour the spicy tahini dressing over the salad and toss to combine.
10. Serve the salad immediately or store in the refrigerator for later. Optional: Add grilled chicken breast for additional protein.