Brunch Salad with Tahini Dressing

Brunch Salad with Tahini Dressing

noun_320847_cc
Serves 4-6
noun_933077_cc

Prep Time

20 minutes
noun_933077_cc

Cook Time

40 minutes

Are you ready to re-imagine your first meal of the day? Check out this protein and vegetable packed Brunch Salad with Tahini Dressing. Starting your day with fiber-rich, colorful plant foods, protein, and brain-boosting fat is a game-changer when it comes to how you feel throughout the day. 

Eggs are a rich source of vitamins, minerals, and full of protein. It’s been shown that eating them early in the day reduces your appetite throughout the rest of the day.

Rich in fiber and low in carbohydrates, eggplant can help regulate blood sugar levels and control the absorption of glucose. It is a good source of vitamins including C, K, B1, B3, and B6. It is low in calories, sodium, and cholesterol and high in folate. Eggplant is also loaded with a host of minerals essential including calcium, magnesium, phosphorus, copper, and potassium.

Tahini, a paste made from sesame seeds, is a must-have condiment for your kitchen. As a base for this salad dressing, it provides an irresistible creaminess and tangy kick.

Cauliflower adds extra fiber, vitamins C and K, and helps soak up the creamy delicious dressing. We can’t forget about the chickpeas! Chickpeas, or garbanzo beans, are packed full of fiber and protein. They are a great addition to keep you satiated. 

 

Ingredients

  •  
  • 1 large eggplant, sliced into ½ inch rounds
  • 1 medium cauliflower head, divided into bite-sized pieces
  • 2 tablespoons avocado oil
  • 4 pasture-raised eggs, boiled and qartered
  • ¼ cup tahini paste
  • 1 lemon, juiced
  • ¼ cold filtered water 
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 whole romaine lettuce, cut in half and chopped
  • 1 cup cherry tomato, halved or quartered
  • ½ jalapeno, thinly sliced (optional for heat)
  • 5 radishes, thinly sliced or quartered
  • 2 scallion stems, sliced diagonally 
  • 1 small shallot, cut in half and thinly sliced 
  • ½ cup parsley leaves, whole
  • ½ cup cooked chickpeas, liquids removed
  • Pinch of smoked paprika
  • Pinch of Maldon salt (optional for serving)
  •  

Preparation

  1. Preheat the oven to 400 degrees. Place the eggplant and cauliflower on a baking tray lined with parchment paper to roast. Drizzle with avocado oil and place in the oven for 40 minutes. Flip eggplant and cauliflower after 20 minutes. 

  2. While eggplant and cauliflower are roasting, prepare the rest of the components.

  3. Make the eggs by placing them in the bottom of a saucepan. Fill the pan with cold water, 1 inch above the eggs. Bring the water to a rapid boil on the stovetop over high heat. Once the water comes to a boil, cover the pan with a lid and remove the pan from heat. Do not lift the lid and set a timer for 6 minutes. After 6 minutes, use tongs to remove the eggs and transfer to ice water to cool for about 10 minutes. Then, gently tap the eggs against a hard surface and peel away the shell. Rinse the eggs under cold water to remove any remaining shell and pat dry. Cut into quarters and set aside. 

  4. Prepare the tahini dressing by combining tahini, lemon, water, salt, and pepper into a jar with a lid. Close the lid and shake vigorously until emulsified. 

  5. Prepare the vegetables and set aside. 

  6. Once the eggplant and cauliflower are roasted, remove from the oven. Assemble the salad by placing the romaine lettuce in the bottom of the bowl, followed the eggplant,  cauliflower, the rest of the vegetables, and the chickpeas. Top with the hard boiled eggs and drizzle with tahini dressing. Sprinkle with paprika and Maldon salt (optional).

Preheat the oven to 400 degrees. Place the eggplant and cauliflower on a baking tray lined with parchment paper to roast. Drizzle with avocado oil and place in the oven for 40 minutes. 

Flip eggplant and cauliflower after 20 minutes. 

While eggplant and cauliflower are roasting, prepare the rest of the components.

Make the eggs by placing them in the bottom of a saucepan. Fill the pan with cold water, 1 inch above the eggs. Bring the water to a rapid boil on the stovetop over high heat. Once the water comes to a boil, cover the pan with a lid and remove the pan from heat. Do not lift the lid and set a timer for 6 minutes. After 6 minutes, use tongs to remove the eggs and transfer to ice water to cool for about 10 minutes. Then, gently tap the eggs against a hard surface and peel away the shell. Rinse the eggs under cold water to remove any remaining shell and pat dry. Cut into quarters and set aside. 

Prepare the tahini dressing by combining tahini, lemon, water, salt, and pepper into a jar with a lid. Close the lid and shake vigorously until emulsified. 

Prepare the vegetables and set aside. 

Once the eggplant and cauliflower are roasted, remove from the oven. Assemble the salad by placing the romaine lettuce in the bottom of the bowl, followed the eggplant,  cauliflower, the rest of the vegetables, and the chickpeas. Top with the hard boiled eggs and drizzle with tahini dressing. Sprinkle with paprika and Maldon salt (optional).

Your cart

Subtotal $0

Orders placed Monday-Friday before 12 noon ET / 9AM PT will ship same day. Orders placed after these times will ship the next business day.

Taxes and shipping calculated at checkout

By clicking "Checkout" you are agreeing to our Terms & Conditions policy.

Your order contains a monthly subscription

You can cancel your subscription at anytime. Have any questions? View our FAQs here.

Your shopping cart is empty.