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Farmer Dell's Medley

Farmer Dell's Medley is a simple roasted vegetable salad, topped with cranberries and pumpkin seeds. This simple winter salad is an exciting and healthy way to use cauliflower and the perfect addition to your weeknight meals. Dinner ready in 30 minutes or less. Combined with tasty spices, nutty chickpeas, and tart dried cranberries. Topped with a light and refreshing vinaigrette. Serves 4. All you need is cauliflower and water!
SKU: DYB-JA02209
$9.95
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Farmer Dell's Medley is a simple roasted vegetable salad, topped with cranberries and pumpkin seeds. This simple winter salad is an exciting and healthy way to use cauliflower and the perfect addition to your weeknight meals. Dinner ready in 30 minutes or less. Combined with tasty spices, nutty chickpeas, and tart dried cranberries. Topped with a light and refreshing vinaigrette.

Serves 4.

All you need is cauliflower and water!

Farmer Dell's Medley is a simple roasted vegetable salad, topped with cranberries and pumpkin seeds. This simple winter salad is an exciting and healthy way to use cauliflower and the perfect addition to your weeknight meals. Dinner ready in 30 minutes or less. Combined with tasty spices, nutty chickpeas, and tart dried cranberries. Topped with a light and refreshing vinaigrette.

Serves 4.

All you need is cauliflower and water!

YOU WILL NEED:  

  • 1 head cauliflower, chopped into small pieces 

  • 1 onion, roughly chopped 

  • Optional additions: a few radishes, sliced; 1 sweet potato, diced;  

  • 1/3 cup vegetable oil 

  • 3 tablespoons water 

 

DIRECTIONS: 

  1. Remove clear bag of chickpeas 

  1. Empty contents found directly inside your pouch into a bowl. Add ¼ cup vegetable oil and 3 tablespoons water. Stir to combine. Refrigerate overnight 

  1. Fill a bowl up with water and pour chickpeas into your bowl. Refrigerate overnight 

  1. Drain and rinse chickpeas. Add chickpeas to a medium sized pot, fill with water. Bring water to boil. Boil for 30 minutes. Drain chickpeas 

  1. Toss all your vegetables and chickpeas in 2 tablespoons oil.  

  1. Spread vegetables and chickpeas onto a baking tray.  

  1. Preheat oven 425F 

  1. Roast chickpeas and vegetables for 30 to 40 minutes until soft. Turn with a spatula a few times when cooking.  

  1. Remove your dressing from the refrigerator while your vegetables are cooking. Whisk your mix as it warms up and starts to liquify. When you remove your vegetables from the oven, pour a little of your dressing onto your vegetables at a time, tasting as you go until you are happy with the amount of flavor. Leftover dressing can be stored in your fridge and used on salads and roasted vegetables.  

  1. Serve.  This dish also is great served with arugula and other salad greens tossed together. 

Tips and tricks!

 

  • Don't skimp on allowing the dressing to sit overnight. It makes a big difference.
  • The dressing is a herb and citrus dressing with sweet cranberries. If you like less citrus, drizzle a little honey into the dressing mix to reduce the acidity.
  • Frozen veggies for cost-conscious! However, when you roast frozen veggies, you end up with liquid. Half the way through I pulled the veggies out of the oven and poured off any excess liquid. They roasted the rest of the way without liquid for the remainder of the cooking time.
  • Very versatile! I used a frozen bag of peppers and onions and a bag of cauliflower.

    Add arugula or mixed greens under the dish tossed in a little extra of your dressing. I also added cucumber into the greens.

    To lighten up the dressing I used a third cup of water and a third cup of oil.
  • Drizzle and taste. I drizzled the dressing onto my roasted veg and tossed it. Then tasted and added more as needed. I poured the remaining dressing into a jar with a lid and into the fridge for other meals or salads.
  • Wanting to add meat? Works great with a roasted piece of chicken too!

 

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