Ingredients
- 1C sprouted quinoa (to sprout place 1C of quinoa into a nut milk bag, soak overnight in bowl with water, drain and rinse twice a day, hang your nut milk bag off a hook for good drainage. It should sprout within 4 – 8 hours.)
- 1 medium cauliflower, broken into florets
- 1/2C pepitas / pumpkin seeds
- 3/4C cranberries reserving some for garnish
- 1/2 bunch flat leaf parsley – chopped
- 1/2 bunch mint – chopped
- 100g rocket
- 1/4 red onion, finely sliced
- 1T tamari
- 1t smoked paprika
- 1T raw honey
- 1T ACV (Apple Cider Vinegar)
- 1T olive oil
- salt & pepper to taste
Directions
- In a bowl toss the cauliflower florets in the tamari, paprika, raw honey, ACV, olive oil & salt and pepper. Place on a dehydrator tray and dehydrate at 115°F for 4 hours. Set aside while you make the rest of the salad. If you don’t have a dehydrator you can do a normal roast in the oven with the cauliflower. Ssssh don’t tell anyone.In a bowl combine the remaining ingredients including the sprouted quinoa and cauliflower and toss together. Set aside while you make the dressing.
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Cashew Miso Dressing:
- 2T – 4T water for thinning if necessary
- 1/4C olive oil
- 1/4C coconut nectar
- 1/4C shiro miso
- 1/4C ACV
- 1/2C cashews – soaked in water for 20 minutes, drained
- salt & pepper to taste
Directions:
Place all dressing ingredients in the blender and blend until smooth. Add water if necessary. Pour dressing ingredients into a mason jar and serve with the salad.
Enjoy!
