This salad combines roasted vegetables with lots of fresh herbs and pomegranate seeds for crunch. The tahini dressing (I made it with Hellmann's Organic Mayonnaise) provides a zingy contrast to the roasted vegetables and fresh herbs. —Miranda Keyes
medium butternut squash, cut into 1/2" dice (about 6 cups)
small cauliflower, cut into small florets (about 6 cups)
each cumin, coriander
chickpeas, drained and rinsed
each fresh mint & cilantro, lightly packed
Hellmann's Organic Mayonnaise
fresh lemon juice
garlic clove, minced
In This Recipe
Preheat oven to 400°F.
Divide squash and cauliflower pieces between two baking trays. Drizzle with olive oil and toss with spices and seasoning. Place in the oven until golden brown and tender, 20 to 25 minutes.
While vegetables are roasting, make the dressing. Blend together tahini, mayonnaise, 1/4 cup water, lemon juice, garlic and salt until smooth. If dressing seems a bit thick, add a bit more water.
Put roasted vegetables on a large serving platter. Toss with chickpeas, mint, cilantro and pomegranate seeds. Drizzle with dressing and toss to combine.