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Sometimes you just can’t make up your mind between chicken, and cauliflower. You know what I mean? It’s like, dang, the two are just so similar. They both come from the ocean, they both have four sets of eyes, and they both start with the letter “F”. It’s a wonder that anyone can actually tell the difference between the two. I know I can’t. I’m always mixing them up. Tonight, it’s on purpose. The powerful combo of herb-marinated chicken, sumac roasted cauliflower, and baby carrots meets in a triumphant trinity on top of your leaves this evening. I think most of this salad comes as an excuse for us to roast carrots. These ones were tossed lightly in honey and aleppo, and pack so much flavor. Love me some cold roasted carrots. Nothing better. Bringing the whole squad together tonight is baby kale, arugula, shaved fennel (my favorite, unless you couldn’t tell… we use it a lot), and we’ve got an extra special roasted red pepper vinaigrette to rustle those leaves. 

Toss everything in a large mixing bowl, drizzle the roasted red pepper vinaigrette all over, give a healthy season with salt and pepper, and toss toss toss! Enjoy, and try to tell the difference between cauliflower and chicken! Bet you can’t 😉 Just kidding. Chicken is not a vegetable. Yet…!