Roast Chickpea and Cauliflower Salad with a Dijon Lime Vinaigrette
I love the suburbs (not that this is news to any of you). To take our uncool points to the next level, not only do I love suburbs but I adore small, university towns because I really, really, really like school. We Jordan’s make a point to stop at iconic college campuses wherever we go (even if it requires three extra tolls and an hour and a half detour on our Trans American road trip). So on Tuesday when Jay had a site visit to Connecticut I couldn’t stop myself from tagging along for the night to explore the picturesque Yale campus. With it’s cherry blossoms, crooked streets and ancient architecture it was nothing short of adorable. Add to our adventure that we stopped in Darien, CT, which easily could be described as the loveliest small town in America, and I would say it was a trip worth making.
Before we set out I had two meetings and a class to attend, which left little time to cook dinner. So in light of our pending getaway I kept dinner simple with this delicious, warm salad. Besides a little chopping of the cauliflower, radishes and avocado, the hands on time is minimal. So enjoy this fast, light spring dinner because this gem is not your traditional, mild mannered spinach salad.
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