Warm Kale Salad with Turmeric Cauliflower

1 large head kale, torn

1 head cauliflower, chopped

1 small radicchio

1 small yellow beet, shaved

8 dates, pitted, sliced

1⁄2 cup chopped almonds


2 t turmeric

1 t paprika

1⁄4 cup extra virgin olive oil

1⁄2 t salt

1⁄4 t black pepper

Juice of 1 lemon


Juice of 1 orange

2 T extra virgin olive oil

Pinch of salt and black pepper

Tahini dressing:

1/4 c tahini

2 T sherry vinegar

3/4 c extra virgin olive oil

1 T orange juice

1/2 t salt

1/4 t black pepper


Toss chopped cauliflower with turmeric, xvo, salt, pepper, paprika and lemon. Roast at 350 for 30 minutes.


Slice radicchio. Toss with juice of 1 orange, 2 T xvo, pinch of salt and black pepper. Roast at 350 for 8 minutes.

Tahini dressing:

1⁄4 cup tahini, 2 T sherry vinegar, 3⁄4 c xvo, 1 T orange juice, 1⁄2 t salt, 1⁄4 t black pepper

To assemble:

Massage the kale with 1⁄4 cup of dressing. Add in the warm veggies and raw shaved beets. Add in the dates. Taste for salt and pepper. Top with almonds!

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