Today I’m partnering with Stonyfield Organic and Taylor Farms to bring you a tasty salad recipe with a creamy yogurt dressing for National Dairy Month.

I’ve always been a big fan of salad. As a kid, my mom told my sister and I that greens were “rampion,” which was a word we recognized from our favorite Rapunzel cartoon, where one of the characters ate a lot of it. The habit stuck, and I’ve been eating and loving salad literally as long as I can remember.  One thing I love it how versatile it is. We’re more likely to eat healthy foods when they fill us up and taste good, so I spend a lot of time talking with clients who want to make salad one of their staples about how to keep things interesting.

Quality ingredients are key. This month, Stonyfield is joining with Taylor Farms ,  a family-owned-and-run operation based out of Salinas, California. They’re committed to providing consumers with wholesome fresh foods year-round. Their greens are the perfect base for any salad.

While I usually have a meat tooth, I do find myself craving more vegetarian sources of protein in the warmer months—chickpeas, especially. In this salad, I combine them with purple cauliflower (I just cannot say no to purple vegetables) and a creamy yogurt-based dressing. It makes a perfect lunch or dinner. I hope you love this!

Spinach & Purple Cauliflower Salad with Creamy Yogurt Dressing

Ingredients:

• 1 head purple cauliflower, cut into florets.
• 1 tablespoon olive oil
• sea salt to taste
• ¼ cup plain yogurt
• ¼ cup hummus
• 1 teaspoon apple cider vinegar
• 2 tablespoons water
• 1 5-ounce container Taylor Farms mixed greens
• 1 cup chickpeas
• 1 cucumber, sliced into half-moons
• 8 cherry tomatoes, halved
• ¼ cup goat cheese crumbles

Directions:

1. Preheat oven to 400 degrees F. Toss cauliflower with olive oil and sea salt. Spread on a baking sheet and roast at 400 until crispy, about 35 minutes. Shake pan a few times to prevent sticking.
2. To make dressing, whisk together yogurt, hummus, vinegar, and water until well combined. Set aside. Reserve 2 tablespoons for garnish.
3. To assemble salad, toss together cooked cauliflower, greens, chickpeas, cucumber slices, cherry tomatoes, and goat cheese with dressing. Divide mixture between two plates.
4. Garnish each plate with remaining dressing.

Serves 2

 Variations: For a protein boost, add cooked chicken, a boiled egg, or tuna. For a vegetarian twist, add your walnuts, almonds, hemp hearts, or pumpkin seeds.

What’s your favorite summer salad?

***Disclosure: This post was sponsored by Taylor Farms and  Stonyfield Organic as part of my participation in the Stonyfield Clean Plate Club. Recipe and opinions are my own.