Curry-Roasted Cauliflower and Carrot Salad

Name: Curry-Roasted Cauliflower and Carrot Salad
Yield: 5
Ingredients: For Vegetables:; 1 1/2 cups sliced carrots, in coin shapes; 1 medium head of cauliflower, cut into small florets; 1/4 cup olive oil; 1 tablespoon curry powder; 1 teaspoon salt; 1/4 teaspoon black pepper; One 15-ounce can chickpeas (garbanzo beans); 4 heaping cups of arugula; For Dressing:; 2 tablespoons olive oil; 1 tablespoon honey; 1 1/2 tablespoons fresh lemon juice; 1/4 teaspoon salt

Curry-Roasted Cauliflower and Carrot Salad was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/gluten-free-curry-roasted-cauliflower-carrot-salad-recipe?CCAID=cknwrdne05019at" target="_blank">www.cooking.com.</a>

"Although this salad may not qualify as authentic Indian food, it's definitely delicious -- and gluten-free to boot. Spicy curry flavors meld into cauliflower and carrots while roasting and when finished, they're tossed with arugula and a simple vinaigrette. The addition of garbanzo beans adds protein, making this a complete vegetarian powerhouse that's great for entertaining or as a healthy main dish...."

INGREDIENTS

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For Vegetables:

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1 1/2 cups sliced carrots, in coin shapes

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1 medium head of cauliflower, cut into small florets

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1/4 cup olive oil

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1 tablespoon curry powder

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1 teaspoon salt

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1/4 teaspoon black pepper

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One 15-ounce can chickpeas (garbanzo beans)

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4 heaping cups of arugula

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For Dressing:

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2 tablespoons olive oil

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1 tablespoon honey

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1 1/2 tablespoons fresh lemon juice

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1/4 teaspoon salt

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