Chopped Anti-Inflammatory Salad with Tahini-Tamari Dressing

Prep Time

15 minutes

Cooking Time

30 minutes

Yields

4 Servings

Ingredients

Salad Ingredients

• 1 cup of shredded white and red cabbage

• 2 cups of butternut squash, chopped

• 2 cups of cauliflower florets

• 1 red bell pepper, chopped

• 1 cup cooked lentils

• 1 cup peas

• 1 cup brown rice (I use the one from Seeds of Change)

• 1/4 olive oil

• 1 tb. garlic paste

Dressing Ingredients

• 1/4 cup olive oil

• 1/4 water

• 3 tb. tahini 

• 2 tb. lemon juice 

• 1 tb. tamari (gluten-free) or you can use coconut aminos

• 1 tb. raw honey (Use maple syrup if Low FODMAP)

Directions

1. Preheat oven to 425 degrees. 

2. In a large glass cooking dish combine cauliflower florets and butternut squash with oil, garlic paste and salt and pepper. Roast for 30 minutes. 

3. In a large bowl, combine the following ingredients:1 cup of shredded white and red cabbage, 1 red bell pepper, chopped, 1 cup cooked lentils, 1 cup peas and 1 cup brown rice. 

4. Once cauliflower and squash has been roasted, add to the bowl. 

5. In a separate bowl, whisk together dressing ingredients until smooth. Pour over salad and serve!