Roasted Vegetable Salad with Kale and Tahini Dressing

½ cup dry quinoa cooked, or 1 ½ cups cooked quinoa

2 cups cubed sweet potato or butternut squash, (about 1 large sweet potato, or 1 small squash, peeled, cut into ½-inch cubes)

4 cups thinly sliced cabbage (about 1 small head)

2 small shallots peeled and sliced into rings,or ½ small red onion, sliced (see note)

Drizzle of olive oil

2 ½ teaspoons curry powder

2 ¼ teaspoons garlic powder

Salt to taste

¾ cup raw cashews

1 cup pomegranate arils or dried cranberries or golden raisins (optional)

6 cups chopped kale (about 1 large bunch)

subheading: For the Tahini Turmeric Dressing:

¼ cup plus 2 tablespoons tahini

¼ cup fresh lemon juice (about 2 small lemons)

2 tablespoons maple syrup

½ inch ginger (grated if not using a blender)

1 teaspoon ground turmeric

½ teaspoon garlic powder

Salt and freshly ground black pepper to taste (or about ½ teaspoon each)

Directions at cookingforpeanuts.com

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