Tabbouleh Salad
1-2 Lemonade™ apples, quartered and finely sliced
1 large cauliflower
½ of 1 butternut squash
1 tsp ground cumin
½ cup green onion, thinly sliced
½ cup fresh flat-leaf parsley, finely chopped
½ cup fresh mint, finely chopped
¼ cup raisins
¼ cup pumpkin seeds, toasted
⅔ cup crumbled feta cheese (optional)
Olive oil, for drizzling
Dressing
Juice of 1 large lemon
2 tbsp pomegranate molasses
Salt, to taste
Freshly-ground black pepper, to taste
Prep Time: 20 min
Cook Time: 20-30 min
Servings: 6-8 servings; one cup per
1 Preheat the oven to 400° F and line a baking tray with parchment paper.
2 Cut the cauliflower in half and remove the leaves. Cut one half into florets and place the florets with the leaves on the baking tray. Cut the butternut squash into chunks and place on the same baking tray. Drizzle the vegetables with olive oil and sprinkle with cumin, then roast for 20-30 minutes until golden brown and tender.
3 Meanwhile, roughly chop the remaining cauliflower and place in the bowl of a food processor. Pulse until finely chopped. Combine the chopped cauliflower in a large bowl with the green onion, parsley, mint, sliced apple, raisins, and pumpkin seeds.
4 Mix all the dressing ingredients together in a small bowl and pour it over the cauliflower bowl, tossing to fully combine. Add in the roasted cauliflower and butternut squash and top with feta, if desired. Optional to garnish with extra apple slices. Serve immediately.
To learn more about Giumarra and Nature’s Partner, visit giumarra.com
