Warm Vegetable Salad with Sesame-Maple Dressing

I added potatoes to this recipe to make it more of a main dish. You could also add sweet potatoes, butternut squash, or any other veggies that you like. Enjoy!

DRESSING:
2t dijon mustard
2 garlic cloves, minced
2T pure maple syrup
2T sesame oil
2T balsamic vinegar
2T red wine vinegar
1/4t red chile flakes
1/4t salt
1/2 cup vegetable oil

SALAD:
2 cups broccoli florets
2 cups cauliflower florets
1 small zucchini
2 medium carrots
1 small red pepper
1/2 bunch spinach
1/4 cup roasted cashews

DIRECTIONS

Start by making the dressing. Place all of the ingredients, except oil, in a bowl or food processor. Whisk or blend to combine. Slowly drizzle in the oil in a thin, steady stream while whisking or blending. Season to taste and transfer to a small pot. Heat the dressing gently over low heat while you prepare and steam the vegetables. Keep the dressing warm.

Slice the zucchini into 1/2” thick half-moon slices. Slice the carrots into diagonal 1/4” coins. Cut the pepper into 1/2” squares. Stem the spinach.

Set a steamer basket over a pot of boiling water. Add the carrots and cauliflower, cover and steam for 3 minutes. Add the broccoli, zucchini and pepper and steam until the vegetables are just tender.

To serve, toss a small amount of the warm dressing with the spinach and divide between two plates. Toss the steamed vegetables with enough dressing to liberally coat and arrange over the spinach. Garnish with chopped roasted cashews and serve extra dressing on the side.