Cauliflower & Apple Salad

I've been working on creating cold weather meals that aren't heavy and highly caloric because, let's be honest, I don't want to add layers of fat AND layers of clothes during these fall and winter seasons. Hence, the birth of this hearty fall salad. Its seasonal ingredients paired with a nutty, tangy tahini dressing hits the spot for lunch or a first course at dinner.I am trying really hard to create recipes that are exciting to cook and also hold up well in the fridge for a few days. Living in Manhattan, it's so easy to get any kind of cuisine at any given hour, but it isn't easy to make healthy choices in the process.This recipe was inspired by a sample I had while grocery shopping at Whole Foods. I was rushing around, trying to get all of the groceries for a family that I was working for as a personal chef, running into Rachael Ray (pretty cool!), but I had to stop for a moment and take a taste when I saw this salad in a little tasting cup. I am really glad I did because with some minor tweaks, it has become a fan favorite in my apartment!You can add some crumbed feta to this salad if you'd like, but I keep it vegan over here in an attempt to maintain my girlish figure and not succumb to cheese at EVERY meal. Also, my vegan-ish cousin Carrie comes over for lunch often and she appreciates the lack of dairy in this dish. This recipe is very good the day it's made, but it's EVEN BETTER the next day.

Cauliflower & Apple Salad

Serves: 6

Adapted from Wholefoods recipe

Ingredients

  • 3 tablespoons tahini

  • 3 tablespoons water

  • Juice of 1 lemon

  • 1 Tablespoon low sodium tamari

  • 4 cups cauliflower florets, very finely chopped

  • 1 Honeycrisp apple, cored and diced 1/4 inch

  • 1 15 ounce can chickpeas, drained and rinsed

  • 1/2 cup chopped walnuts

  • 2 tablespoons scallions, sliced

  • 2 tablespoons minced parsley

  • 2 tablespoons capers (optional. I do not like capers, but those who do LOVE when I add them)

  • Sea salt and fresh ground pepper to taste

Instructions

  1. In a small bowl, make dressing by combining tahini, water, lemon juice, and tamari. Whisk well to combine.

  2. In a large bowl, combine remaining ingredients. Fold in dressing. Season to taste with salt and pepper. Let salad mixture rest in fridge for at least 30 minutes before serving.

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