I know baked salads have been a thing for sometime now and honestly after trying this recipe, I'm obsessed and you should be too. It was fun to use vegetables that you don't normally pair together in salad and serve warm. YUM! I chose kale, cauliflower and purple cabbage. These 3 beauties not only worked so well together but looked stunning when mixed. And if you're not into any of these veggies, you can honestly choose any veggies that you adore for this salad.

For the dressing, I made a zesty za'atar hummus dressing with our za'atar hummus. It's so simple, yet bursting with flavor and depth. 

Once marrying the veggies and the dressing, it's pure food magic. 

As we say in Arabic, Sahtain o Hana! [enjoy in bliss]

Ingredients

• 1 large cauliflower head, cut into bite sized florets
• 1 small red cabbage, sliced
• 4 cups kale, sliced
• 4 tablespoons Baba's Zesty Za'atar Hummus
• 1 garlic clove, minced
• 1 good squeeze of fresh lemon juice
• 1/4 cup water
• Sprinkle of salt
• Handful of scallion (green onions), diced
• Handful of herbs (I used mint and cilantro), finely chopped
• 1/2 cup cooked chickpeas
• 1/4 cup toasted almonds or pinenuts
• 1/4 cup crumbled feta cheese
• Salt and pepper 

Directions

Step 1: Preheat oven to 400 degrees F.

Step 2: On a large sheet, spread your cauliflower florets and purple cabbage into a an even layer. Sprinkle with salt and pepper, drizzle with evoo and toss. Wrap your pan in aluminum and bake for 20-25 minutes until vegetables are cooked and cauliflower is golden.