Warm Roasted Salad

Warm Roasted Salad:

• 1-2 heads of cauliflower florets 

• 1 bunch spring carrots, halved or quartered if large 

• 1 fennel bulb cored and quartered 

• 3-4 shallots, halved if large 

• ¼ cup oil 

• ½ teaspoon garlic powder 

• ½ teaspoon salt 

• A few grinds of black pepper 

1. Lay vegetables on a sheet pan and drizzle with oil, salt and garlic powder. 

2. Bake at 400° F for 25-30 minutes or until the vegetables are golden and tender 

Dressing:

• 1/3 cup oil 

• Zest and juice of 1 lemon

• 1 tablespoon honey 

• 1 tablespoon white horseradish (leftover maror will do) 

• ¼ cup chopped parsley 

• ¼ cup chopped chives or scallions 

• 4-5 dates, soaked in hot water for 5 minutes, seeds removed 

• 10 mild flavored olives such as cergolina diced

• Salt and pepper to taste 

1. Mix the ingredients for the dressing together and drizzle over your vegetables