Such a great alternative to a grain salad, and so easy to prep beforehand and assemble as needed. The key here is to pair with my new creamy lemon, garlic, dill dressing - so good! Serves 1.
INGREDIENTS:
1 cup raw broccoli, chopped
2 cups roasted sweet potato, peeled and diced
2 cups JF Cauliflower Rice, cooked and cooled
1 cup persian cucumbers, diced
½ cup sliced almonds
¾ cup pomegranate seeds
JF Cauliflower Rice:
1 (24oz) bag frozen cauliflower rice
1 garlic clove, chopped
2 Tbsp olive oil
Fresh cracked black pepper, to taste
JF Spicy Salt, to taste
Creamy Lemon, Garlic, Dill Dressing:
1 cup raw cashews, soaked
1 tsp dijon mustard
1 tsp JF Spicy Salt
¼ tsp fresh cracked black pepper
1-2 garlic cloves, germs removed
2 Tbsp lemon juice
1 cup fresh dill
1 cup nut milk (I like Three Trees Almond Milk)
PROCESS:
Preheat the oven to 375º. Place your diced sweet potato on a baking sheet, toss to coat in olive oil, sprinkle with JF Spicy Salt, and roast for 40 minutes.
JF Cauliflower Rice
In a large pan, warm the olive oil and garlic on medium-high until it begins to shimmer. Add your cauliflower rice and season with black pepper and JF Spicy Salt. Don’t rush the cooking process, allow it to become slightly crisp over the heat.
Creamy Lemon, Garlic, Dill Dressing
In a small pan over medium heat, bring the cashews to a boil. Reduce to low heat for about 10-15 minutes, until rehydrated and tender. Drain and add them to your blender. Blend all of the ingredients together, adjusting to reach your desired consistency.
Assemble your salad and top with my Creamy Lemon, Garlic, Dill Dressing, and enjoy!