Prep Time: 30 mins
Total Time: 45 mins
Meal Type: Lunch,Dinner
Source: Living Plate Rx
Servings: 4
Ingredients
- 2 cups barley, cooked
- 2 cups cauliflower florets, roasted
- 1 tbsp olive oil
- 4 cucumbers, sliced
- 4 scallions, sliced
- 2 cups chickpeas, rinsed and drained
- 1/3 cup almonds, chopped
- 8 cups arugula
Tahini Dressing:
- 1/2 cup tahini
- 2 tbsp olive oil
- 1/3 cup lemon juice
- 4 garlic cloves, minced
- Water, as needed to thin
- 1/4 tsp salt, to taste
Directions
Prep
- Cook barley according to package directions.
- Roast cauliflower: Cut 1 small head of cauliflower into small florets. Toss with 1 tbsp of olive oil, salt & pepper to taste. Arrange in a single layer on a lined baking sheet. Bake at 400° for 20 minutes or until tender.
- Slice cucumbers, scallions, drain chickpeas, chop almonds, wash arugula.
Make
- Dressing: Whisk together tahini, olive oil, lemon juice, and minced garlic. Thin with water as needed. Season with salt.
- Layer: In 4 mason jars, start with the dressing. Then layer cucumbers, scallions, cooked barley, roasted cauliflower, chickpeas, and almonds. Top with arugula.
- Store & Enjoy: Seal the jars and refrigerate. When ready, invert into a bowl, toss, and enjoy your jar of winter goodness!
Tips from Elisa & Ellen: Roast extra cauliflower for dinner the night before and use leftovers for this salad.
Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only
