4 from 1 vote
Roasted Cauliflower & Chickpea Salad {with Pears & Maple-Cashew Dressing}
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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!

Course: Salad
Cuisine: Fusion
Servings: 4
Calories: 308 kcal
Ingredients
  • 1 large Head Cauliflower – cut into florets
  • 1 small Fennel Bulb – medium dice
  • 1 (16 oz.) can Chickpeas – drained, rinsed & patted very dry
  • 2 TBS Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • ¼ tsp Cracked Black Pepper
  • 5 ounces Arugula – washed, or more to taste
  • 1 Bosc Pear – sliced
  • 1 tsp Lemon Zest
  • Fresh Parsley Leaves , for garnish (optional)
  • Maple Cashew Cream Dressing:
  • 1 Cup Raw Cashews – soaked*
  • 2 TBS Pure Maple Syrup
  • ¼ tsp Sea Salt
  • ¼ Cup Almond Milk
Instructions
  1. 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.
  2. 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).
  3. 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.
  4. 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.*
  5. 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!
Recipe Notes

*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

Nutrition Facts
Roasted Cauliflower & Chickpea Salad {with Pears & Maple-Cashew Dressing}
Amount Per Serving
Calories 308 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 763mg33%
Potassium 438mg13%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 13g14%
Protein 7g14%
Vitamin A 1085IU22%
Vitamin C 7.8mg9%
Calcium 102mg10%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.