Sprouted Quinoa and Roasted Cauliflower Cranberry & Sprouted Pepita Salad with Cashew Miso Dressing

Ingredients

• 1 Cup sprouted quinoa
• 1 medium cauliflower, broken into small florets
• ½ cup Harvested for You sprouted pumpkin seeds
• ¾ cup dried cranberries (reserving some for garnish)
• ½ bunch flat leaf parsley – chopped
• ½ bunch mint – chopped
• 1 T Tamari
• 1 t smoked paprika
• 1 T raw honey
• 1 T apple cider vinegar
• 1 T olive oil
• Salt and pepper to taste

CASHEW MISO DRESSING

• ¼ cup miso
• ¼ cup coconut nectar
• ¼ cup apple cider vinegar
• ¼ cup olive oil
• ½ cup cashews
• 2T – 4T water for thinning if necessary
• Salt and pepper to taste
• Place all dressing ingredients in a blender and blend until smooth. Add the water if necessary. When blended, pour dressing into amazon jar and serve with the salad