Roasted Mushroom Cauliflower Bacon Salad

• FOR THE SALAD:
• 1 head (medium) Cauliflower Florets
• 1/2 pounds, 7/8 ounces, weight White Button Mushrooms, Larger Ones Halved
• 1 clove Garlic, Sliced Thin
• 3 Tablespoons Olive Oil
• 1 Tablespoon Sesame Oil
• 2 Tablespoons Balsamic Vinegar
• Coarse Sea Salt And Ground Black Pepper, To Taste
• 1 cup Pecan Nuts, Roughly Chopped
• 7 ounces, weight Bacon, Sliced Into Small Bits
• FOR THE BALSAMIC DRESSING
• 3 Tablespoons Greek Yoghurt
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 1/2 cloves Garlic, Crushed
• 1 Tablespoon Fresh Lemon Juice
• Salt And Pepper, to taste

1. For the salad:
2. Place veggies in a large baking dish and drizzle over the olive oil, sesame oil and balsamic vinegar. Season with salt and pepper and roast in the oven at 175u0b0C (347u0b0F) for 30 minutes, or until tender.
3. While veggies are cooking, toast pecans in a dry, medium frying pan for 5 minutes or until they start to brown. Put the nuts on a plate and set aside. Use the same dry frying pan to fry the bacon bits until crispy.
4. When the veggies are cooked, gently toss in the bacon bits and toasted pecans, pile onto a salad platter and serve with dressing!
5. For the dressing:
6. Place all ingredients in a medium bowl and stir together until combined. Season to taste, and serve either alongside the salad or drizzled over the salad.
7. Notes: This salad is just not the same without the dressing-it pulls all the flavours together perfectly!

salad, head, weight white button, clove garlic, olive oil, sesame oil, balsamic vinegar, salt, weight bacon, dressing, greek yoghurt, sesame oil, olive oil, balsamic vinegar, garlic, lemon juice, salt

Taken from tastykitchen.com/recipes/salads/roasted-mushroom-cauliflower-bacon-salad/ (may not work)