Roasted Broccoli and Snap Pea Salad
½ lb cabbage, sliced
1 head of broccoli (or cauliflower), chopped into florets
1 C of cooked quinoa*
2 handfuls mixed greens
1 handful of mint, finely chopped
1 C snap peas, roughly chopped
2 dates, pit removed and chopped
1/4 C raw almonds
Dressing
6 T extra-virgin olive oil
1 small lemon or half of a large lemon, juiced
1 pinch sea salt
Preheat the oven to 350. Mix the cauliflower and cabbage with a drizzle of olive oil and season with sea salt. Spread evenly on a baking sheet, and roast for 35-45 minutes. Stir once. To brown the roasting veggies, move them to the top rack for the last five minutes of roasting. Remove the cauliflower and cabbage from the oven, and place them in a large mixing bowl to cool.
Place the almonds on the baking sheet, and roast for 10 minutes, or until just turning brown. Add the rest of the salad ingredients to the cauliflower and cabbage. Remove the almonds from the oven and give them a rough chop. Combine dressing ingredients in a jar with a lid, and shake, shake, shake!
Plate the salad, and top with the dressing and chopped almonds. Serve warm or room temperature. Add sea salt to taste.