Middle Eastern Salad with Roasted Grapes, Harissa Cauliflower & Tahini Dressing
A gorgeous, bright and colorful salad made from tender Arugula, spicy harissa glazed roasted cauliflower, crunchy chickpeas, sweet and juicy roasted grapes, and cool Persian cucumbers. Topped with salty brined feta crumbles and a citrusy Lemon-Tahini dressing, this one of a kind salad has all the right flavors!
Ingredients
- 5 oz Arugula
- 3 Persian cucumbers thin sliced
- 1 head Cauliflower cut into steaks
- 2 cups red grapes roasted
- ½ cup crispy chick peas recipe here
- 2 oz feta cheese
- 3 tbsp olive oil divided
- 1 tbsp Harissa paste
- ½ tsp salt divided
- 2 sprig thyme fresh
Lemon Tahini Dressing
- 2 tbsp tahini paste
- 2 tbsp water
- 3 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp salt
Instructions
- Preheat oven to 425°F
- To roast cauliflower: Combine harissa paste, 2 tbsp olive oil and 1/4 tsp salt, whisk to incorporate. Set aside. Slice cauliflower in half to remove stems and core. Then slice lengthwise into steaks. Place on baking sheet and brush with harissa paste.
- To Roast Grapes: Rinse, pat dry and place on baking sheet. Drizzle with 1 tsp olive oil and ¼ tsp salt and 2 sprigs of fresh thyme.
- Place both baking sheets, cauliflower and grapes, in oven. Roast Grapes for 15 minutes and roast cauliflower for 20 minutes. Remove from oven and let cool.
- Make lemon- tahini dressing by whisking all ingredients in small bowl. Set aside
- In large bowl, add arugula, sliced cucumbers, crispy chick peas, feta cheese, roasted grapes, roasted cauliflower steaks and drizzle with lemon tahini dressing.
Notes
Nutrition Facts are Estimates
Nutrition
Calories: 175kcalCarbohydrates: 17gProtein: 5gFat: 11gSaturated Fat: 2gCholesterol: 6mgSodium: 425mgPotassium: 443mgFiber: 3gSugar: 9gVitamin A: 522IUVitamin C: 42mgCalcium: 97mgIron: 1mg
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