Chopped salads are basically what I call “kitchen sink” salads. Almost anything works here! Whatever bits of vegetables, squash, or nuts you have in the fridge this fall- throw them in! The more the merrier!
Try this sumac roasted cauliflower recipe for the cauliflower.
Recipe by Lily K. Noel
To make the dressing: Combine all of your ingredients in a large bowl. Use an immersion blender to fully combine. If you don't have an immersion blender, just combine all ingredients and slowly whisk in olive oil, OR just shake it all up in a jar with the lid on. Either way, always shake to re-combine before serving.
To make the salad:
Combine all fully cooled ingredients, toss the salad in the dressing, and serve!