This is a fresh and delicious autumn salad.
On a women’s retreat in 2019, there was a private chef that cooked for the retreat for the entire weekend. They were a vegan chef who supports local, and they made this dish for one of our lunches. Everyone at the retreat absolutely loved it and Erika kindly shared the recipe she used with all the attendees. They noted that she added more lemon to the dressing, and also puts a bunch of herbs on the veggies as they’re roasting.
Lemon dressing
- 1 bunch parsley (about 1 cup), minced
- 1 small garlic clove, minced
- 160 ml olive oil (⅔ cup)
- 1 lemon, juiced, plus more to taste
- 1 tsp agave (optional)
- ½ tsp salt
- Pepper, to taste
Combine everything in a jar with a tight lid and shake until blended.
Salad
- 1 cup spelt (or another grain: freekeh, quinoa, bulgur)
- Broth or water for the grain, per the package
- 1 head cauliflower
- 2 sweet potatoes
- 1 tbsp olive oil
- Salt and pepper
- Fresh herbs (a few sprigs of thyme or rosemary) or a sprinkle of dried spices
- 1 large apple
- A handful of dried cranberries
- A sprinkle of pumpkin and/or sunflower seeds
Rinse the grain and put it in a rice cooker with the broth or water. Set it on the white rice setting and prep the rest while it cooks.
Heat the oven to 220°C (425°F). Cut the cauliflower into small florets. Peel and chop the sweet potatoes. Toss the vegetables in a large bowl with the oil, salt, pepper, and herbs or spices, then spread them on a baking sheet. Roast 20 minutes, stir, and roast until golden brown and soft, another 10–15 minutes.
While the vegetables roast, make the dressing and chop the apple.
When the grain and vegetables are done, toss them with the apple, cranberries, and seeds. Serve hot or cooled; hot is heavier in texture.
To serve
Toss with the dressing. Store leftover salad and dressing separately if you can.
Notes
- For crunch, add a few handfuls of chopped nuts like cashews or pecans.