Tunisian Fall Salad

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Recipes

Tunisian Fall Salad
Serving Size:6|Prep Time:30minutes|Cook Time:25minutes
Tunisian Fall Salad

Ingredients

  • 1 small cauliflower, 1-1 1/2 pounds, cut into small florets, about 4 cups
  • 1 red bell pepper 1/2-inch dice, about 1 1/2 cups
  • 1 green bell pepper, 1/2-inch dice, about 1 1/2 cups
  • 12 ounces green beens, cleaned, trimmed, cut in half - about 4 cups
  • 1 yam or sweet potato, peeled, 1/2-inch dice, about 2 1/2 cups
  • 1 red onion thinly sliced, about 2 cups
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 ounces arugula about 4 cups
  • 1/4 cup toasted, unsalted pumpkin seeds
  • 1/2 cup Kalamata or mixed olives, pitted
Harissa Dressing
  • 2 tablespoons harissa
  • 4 tablespoons tahini
  • juice of 1 lemon
  • 1 clove garlic

Nutritional Information

  • Consuming a variety of colors of fruits and vegetables enhances vitamin, minerals, and antioxidant intake.
  • This recipe is packed with fiber! Providing ~25% of your daily value in just one serving!

Directions

Print Recipe
  1. Preheat oven to 375F
  2. Lightly oil a sheet pan.
  3. Mix cauliflower, peppers, beans, yam and onion in a large bowl with the olive oil, salt and pepper.
  4. Spread vegetables evenly over the sheet pan and place in oven. Bake for 25 minutes or until vegetables are just tender and lightly caramelized. Remove from oven and cool.
  5. Place harissa, tahini, lemon juice, garlic and salt into a blender or food processor. Blend until smooth. Slowly add in water with the machine running until fully incorporated – consistency should be similar to heavy cream.
  6. Spread arugula over a large platter. Distribute vegetables on top. Pour dressing over salad and sprinkle with toasted pumpkin seeds and olives.

Chef's Narrative

Influenced by the deep flavors and colors of Tunisia, this medley of roasted vegetables atop peppery greens is drizzled with a creamy, harissa -spiced dressing. Lovely on its own, or as a side for any grilled meat or fish. The dressing is easily doubled and is great as a dip for fresh or roasted veggies and pita chips.

Recipe Substitutions

Mix and match your favorite veggies - seasonal hard squash, zucchini are great in this.
Nutrition Facts:
Total Calories Per Serving: 210, Total Fat: 10g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 400mg, Potassium: 716mg, Carbohydrate: 27g, Dietary Fiber: 7g, Protein: 7g
Allergens:
None

Directions

Print Recipe
  1. Preheat oven to 375F
  2. Lightly oil a sheet pan.
  3. Mix cauliflower, peppers, beans, yam and onion in a large bowl with the olive oil, salt and pepper.
  4. Spread vegetables evenly over the sheet pan and place in oven. Bake for 25 minutes or until vegetables are just tender and lightly caramelized. Remove from oven and cool.
  5. Place harissa, tahini, lemon juice, garlic and salt into a blender or food processor. Blend until smooth. Slowly add in water with the machine running until fully incorporated – consistency should be similar to heavy cream.
  6. Spread arugula over a large platter. Distribute vegetables on top. Pour dressing over salad and sprinkle with toasted pumpkin seeds and olives.

Chef's Narrative

Influenced by the deep flavors and colors of Tunisia, this medley of roasted vegetables atop peppery greens is drizzled with a creamy, harissa -spiced dressing. Lovely on its own, or as a side for any grilled meat or fish. The dressing is easily doubled and is great as a dip for fresh or roasted veggies and pita chips.

Recipe Substitutions

Mix and match your favorite veggies - seasonal hard squash, zucchini are great in this.
Nutrition Facts:
Total Calories Per Serving: 210, Total Fat: 10g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 400mg, Potassium: 716mg, Carbohydrate: 27g, Dietary Fiber: 7g, Protein: 7g
Allergens:
None

Ingredients

  • 1 small cauliflower, 1-1 1/2 pounds, cut into small florets, about 4 cups
  • 1 red bell pepper 1/2-inch dice, about 1 1/2 cups
  • 1 green bell pepper, 1/2-inch dice, about 1 1/2 cups
  • 12 ounces green beens, cleaned, trimmed, cut in half - about 4 cups
  • 1 yam or sweet potato, peeled, 1/2-inch dice, about 2 1/2 cups
  • 1 red onion thinly sliced, about 2 cups
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 ounces arugula about 4 cups
  • 1/4 cup toasted, unsalted pumpkin seeds
  • 1/2 cup Kalamata or mixed olives, pitted
Harissa Dressing
  • 2 tablespoons harissa
  • 4 tablespoons tahini
  • juice of 1 lemon
  • 1 clove garlic

Nutritional Information

  • Consuming a variety of colors of fruits and vegetables enhances vitamin, minerals, and antioxidant intake.
  • This recipe is packed with fiber! Providing ~25% of your daily value in just one serving!
 

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