Broccoli & Cauliflower Salad with Almonds, Raisins and Bacon in a Maple Tahini Vinaigrette
Believe it or not, sometimes even I struggle to decide what to do with the ingredients in my fridge. I wrote a whole post on amazing things to do with cauliflower, but this purple cauliflower was so pretty I wanted to use it in a way we’d fully enjoy it’s beauty. I perused a bit, but all the salads I found that incorporated cauliflower and broccoli dressed it in things that really aren’t what I’m trying to put in my body ever, but especially when I’m eating fresh vegetables.
A cup of mayo combined with 1/2 cup white sugar?!
Mayonnaise, sour cream, bacon and cheddar cheese?!?!
Yes, I’m judging just a little bit right now. But really: Please. Stop. Ruining. Your. Vegetables.
Since I’m fairly obsessed with tahini these days, I decided that would be the base of my dressing. I sweetened it naturally with just a touch of maple syrup and added apple cider vinegar for some tang. This is what a dressing should be: a compliment to the salad that doesn’t cancel out the value of eating it. In fact, tahini is rich in vitamins, minerals and essential fatty acids, meaning this dressing actually gives your veggies added value!
Broccoli & Cauliflower Salad with Almonds, Raisins and Bacon in a Maple Tahini Vinaigrette
A Messy Kitchen Original
Ingredients:
- 1 small head broccoli
- 1 small head cauliflower
- 2 slices bacon, cooked and chopped*
- 1/4 cup sliced, slivered or chopped almonds
- 1/4 cup yellow raisins or dates
- 1 tablespoon tahini
- 3 tablespoons apple cider vinegar
- 1 tbsp maple syrup
- 1 tablespoons olive oil (I used smoked olive oil!)
- salt, to taste
*Omit or substitute tempeh bacon for a vegan version!
How to:
- Remove the stem from the broccoli and cauliflower and cut into bite size pieces. Throw in a large bowl, along with the next three ingredients (through raisins).
- In a separate, small bowl, combine remaining ingredients well. Pour over broccoli/cauliflower mixture and toss well.
Serves 4 as a side
