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


  • 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


  • 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


  1. In a bowl, mix the tamari, paprika, honey, vinegar, olive oil and salt and pepper to taste.
  2. Toss cauliflower in mixture and coat
  3. Place cauliflower on tray and dehydrate in over at 115° for 4 hours
  4. In a bowl combine the remaining ingredients including the sprouted quinoa and cauliflower and toss together
  5. Set aside while you make the dressing

Leave a Reply

Your email address will not be published. Required fields are marked *