baby kale salad with green harissa roasted cauliflower, golden raisins, crispy quinoa, avocado + lemony tahini vinaigrette

INGREDIENTS

large head cauli, about 2 lbs., cut into florets

2 tbsp

extra virgin olive oil

1/2 tsp

sea salt

Fresh ground pepper

1/4

of a red onion, thinly sliced

green harissa or zhoug from Trader Joes

crispy quinoa

1 tbsp

extra virgin olive oil

1 cup

cooked and cooled quinoa

lemon tahini dressing

2 tbsp

tahini

Juice of one Meyer lemon (about 1/4 cup)

1 tbsp

extra virgin olive oil

5 oz

/ 4 cups baby kale

1/3 cup

golden raisins (I soak mine in a tiny bit of apple cider vinegar and hot water to plump up)

1/2 cup

toasted pistachios, roughly chopped

avocados, sliced