Tunisian Fall Salad
Serving Size:6|Prep Time:30minutes|Cook Time:25minutes
Directions
  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.
Ingredients
  • 1small cauliflower,1-1 1/2 pounds, cut into small florets, about 4 cups
  • 1red bell pepper1/2-inch dice, about 1 1/2 cups
  • 1green bell pepper,1/2-inch dice, about 1 1/2 cups
  • 12ouncesgreen beens,cleaned, trimmed, cut in half – about 4 cups
  • 1yam or sweet potato,peeled, 1/2-inch dice, about 2 1/2 cups
  • 1red onionthinly sliced, about 2 cups
  • 1tablespoonolive oil
  • 1/4teaspoonsalt
  • 1/4teaspoonblack pepper
  • 3ouncesarugulaabout 4 cups
  • 1/4cuptoasted, unsalted pumpkin seeds
  • 1/2cupKalamata or mixed olives, pitted
Harissa Dressing
  • 2tablespoonsharissa
  • 4tablespoonstahini
  • juice of 1 lemon
  • 1clovegarlic
AllergensNone