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Ingredients

• 1/4 cup sliced Diamond of California almonds, toasted
• 3 cups baby arugula
• 3/4 cups shoestring beets
• 1 cauliflower, trimmed, sliced and roasted
• 1 1/2 cups chickpeas
• 1 tablespoon dijon mustard
• 1/2 cup mini heirloom tomatoes
• 1 jalapeno, seeds removed
• Jalapeno dressing
• 1 lime, juiced
• 2 tablespoon olive oil
• 1/2 cup cooked red quinoa
• salt and pepper
• 1 shallot

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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In a large bowl, combine arugula, roasted cauliflower, chickpeas, shoestring beets, quinoa, mini heirloom tomatoes and almonds.For the dressing

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Step 1

• Place jalapeno, shallot, lime juice and dijon mustard in a blender or food processor and pulse until pureed. With the machine still running, slowly add in olive oil; mix until emulsified.
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• EQUIPMENT:
  

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Step 2

• Add in salt and pepper to taste.
• INGREDIENTS:
  

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Step 3

• Pour the dressing on the salad and toss well to coat.

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