Roasted Carrot and Cauliflower Quinoa Kale Salad

Summer is coming to a close (sad), but I'm going to continue to cling to summery salads for as long as I can! This rainbow salad is filled with vegetables that can even carry into the fall, but it's tossed in a light lemon tahini dressing that screams summer. 

Ingredients (serves 2)

• 1 cup cooked quinoa
• 2 cups chopped kale
• 3 large tri-color carrots 
• 1/2 medium head cauliflower
• 1 tablespoon extra-virgin olive oil
• 1/2 avocado, diced
• 1/4 parsley, chopped
• 2 stalks green onion, chopped

Ingredients for Lemon Tahini Dressing

• 1 tablespoon tahini
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons lemon

1. Preheat oven to 425 degrees Fahrenheit. Add quinoa and kale to a large bowl. 

2. Slice up carrots and break off cauliflower into small pieces. Spread on an aluminum foil lined baking sheet, and drizzle with olive oil. Bake for 20-25 minutes until carrots are soft and cauliflower is golden.

3. While vegetables are cooking, combine tahini, olive oil, and lemon together until smooth. If dressing is too think, add more lemon. 

4. When vegetables are ready, add to the bowl along with avocado, parsley, and green onion. Toss with lemon tahini dressing and serve immediately.