This salad is anything but boring. Filled with roasted cauliflower, aromatic fennel, crispy chickpeas, peppery arugula, fruity pears and finished with a sweet, creamy maple-cashew dressing, this will get you out of your salad rut!
1(16 oz.) canChickpeas– drained, rinsed & patted very dry
2TBSExtra Virgin Olive Oil
¼tspCracked Black Pepper
5ouncesArugula– washed, or more to taste
1Bosc Pear– sliced
Fresh Parsley Leaves, for garnish (optional)
Maple Cashew Cream Dressing:
1CupRaw Cashews– soaked*
2TBSPure Maple Syrup
Preheat oven to 400 degrees F. Line two large baking sheets with aluminum foil for easy clean up. Arrange oven racks to top and bottom 1/3 positions.
In a large bowl toss the cauliflower and chickpeas with oil, paprika, garlic powder, salt and pepper. Spread out evenly among both baking sheets (be sure to use both so you don’t over crowd the pan).
Roast in the oven, rotating pans and tossing mixture halfway through cooking, for 25-35 minutes or until cauliflower is golden and chickpeas are crispy. Add the leeks to the pan during last 15 minutes.
Meanwhile, prepare the dressing: Place the drained cashews, 2 TBS of the soaking liquid and remaining dressing ingredients into the bowl of a food processor or blender. Process or blend until smooth and creamy. Add more soaking liquid, 1 TBS at a time until desired consistency is achieved.*
To Serve: Arrange the arugula on serving plates, top with roasted vegetables, crispy chickpeas and sliced pears. Drizzle with maple cashew dressing and garnish with lemon zest and fresh parsley. Serve and enjoy!
*Raw cashews = unsalted and not roasted *To soak cashews: Place cashews in a small bowl and add enough water to cover. Soak for 5-8 hours. Drain, reserving liquid. *I used 3 TBS cashew liquid in the dressing *Serves: 2 as Entrée, 4 as Appetizer