Simple Six Ingredient Autumn Salad

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My favorite recipes are the ones with few ingredients that compliment each other perfectly. This autumnal salad is comforting, full of flavor, and simple to make. Roasted cauliflower, juicy pomegranate, crispy chickpeas, zesty arugula, tahini and a squeeze of lemon come together for a balanced salad to pack for lunch or bring to your next family gathering. I hope you love it as much as we do!

Six Ingredient Autumn Salad

6 oz.  arugula or spring mix

½ head of cauliflower

1 pomegranate, deseeded

½ c crispy chickpeas

⅓ c tahini

Juice from one lemon

Optional - 1 tbsp maple syrup

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Preheat oven to 375°. Cut cauliflower into golf ball size florets. Toss with 1 tbsp avocado oil, salt + pepper, and any dried herbs for extra flavor (I used a sprinkle of Greek seasoning). Place on a parchment lined baking sheet and roast for 30 minutes, or until golden and crispy.

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Allow cauliflower to cool before assembling salad. Toss together the pomegranate seeds, arugula, crispy chickpeas, and roasted cauliflower in a large serving bowl. A tip for assembling salads is to reserve a bit of each topping to place on top after the greens are dressed (to make it pretty, of course ;).

In a small bowl whisk tahini, lemon juice, salt + pepper, and optional maple syrup. Toss the salad with tongs as you gradually add the dressing. Arrange the reserved toppings to finish off your salad and serve! If prepping for the next day, add your dressing just before serving.

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 Emily tosses a brightly colored, fresh fall salad. Read on for the recipe!
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