Ingredients:

Dressing:
¼ cup Tahini
¼ cup Water
2 Tbsp. Lemon Juice
¼+ tsp. Salt
¼ tsp. Black Pepper
1 clove Garlic, grated
2 Tbsp. Olive Oil

Quinoa:
½ cup Quinoa
1 cup Broth

Salad:

1 Head Cauliflower
2 Delicata Squash
3 Tbsp. Olive Oil
2-3 cups Arugula
¼ cup Red Onion, minced
¼ cup Fresh Dill, chopped

Optional: Fresh Figs & Sliced Almonds to garnish

Directions:

1. Preheat your oven to 375 degrees Fahrenheit. Cut the cauliflower into small florets and toss with 1.5 Tbsp. olive oil and a sprinkle of salt. Place on a sheet pan and roast for 20 minutes, then shake the florets or flip them over and continue roasting for another 10-20, depending on their size.

2. Cut the delicata squash in half lengthwise. Remove the seeds and slice into half moons about ¼” thick. Toss with the remaining 1.5 Tbsp. olive oil and a sprinkle of salt. Place on a sheet pan and roast for 20 minutes, then flip the slices over and roast for an additional 15-20 minutes, or until they turn golden brown.

3. While the vegetables are roasting, add the quinoa and broth to a pot over medium heat. When the pot starts to boil, reduce the temperature to medium-low, cover the pot, and cook for approximately 15 minutes. Remove the pot from the heat and allow to rest for 10 minutes.

4. Whisk together all of the dressing ingredients together and set aside. Uncover the quinoa and add in the minced red onion and half of the dill. Toss together the quinoa, cauliflower, squash, arugula and the remaining dill. Garnish with figs and almonds, if desired. Drizzle the dressing on top and toss prior to serving.