Whip up this pretty blood orange moroccan salad to add some sunshine to any cloudy day. Blood oranges play well with the curry on the roasted vegetables for a savory-sweet salad.
Arrange cauliflower and carrots on baking sheet in single layer. Sprinkle with curry powder, salt, and pepper. Drizzle with olive oil and toss to coat. Bake for 35-45 minutes or until tender and lightly browned. Set aside to cool before adding to salad.
To assemble the salad, add greens to a large bowl and add roasted vegetables, oranges, cheese, and almonds.
To make the dressing, add all the dressing ingredients to a mason jar and shake to combine. Drizzle over salad to serve.
Makes 2 large entree size salads or 4 small side salads.
Notes
** Pick up 1-2 extra blood oranges as you'll need to juice them for the dressing for this salad.