Roasted Sweet Potato Cauliflower Salad

Summary

Yield
Servings
SourceChristine Kelley
Prep time
Cooking time50 minutes
Total time50 minutes

Description

This salad is so yummy, healthy, inexpensive and easy to make with local ingredients. This is my favorite to make ahead and pack for work week lunches, you can add in salad greens or adapt the recipe with other veggies to use what you have available. This recipe was entered in our We ♥ Local Sweet Potato recipe contest by Christine Kelley. 

Ingredients

1
sweet potato (peeled and cut into 1-inch cubes)
1
cauliflower (cut into florets)
2 cloves
garlic (skin on)
2 tablespoons
olive oil
1/4 teaspoon
salt
1/4 teaspoon
pepper
1 cup
barley, hulled (cooked (sub quinoa for gluten free option))
1 ounce
cheese, parmesan (Sub nutritional yeast to make it vegan)
2 tablespoons
lemon juice
1 teaspoon
Mustard, Dijon
1 teaspoon
apple cider vinegar
1 teaspoon
honey
1/4 cup
olive oil
1/2 cup
fresh herbs, mixed (basil, mint, dill or parsley)
1/8 teaspoon
salt
1/8 teaspoon
pepper

Instructions

Preheat oven to 375ºF. On a sheet pan, toss sweet potato, cauliflower, and garlic with oil, salt and pepper. Roast until vegetables are tender and caramelized, about 45 minutes, tossing halfway through.
Set aside to cool. In a food processor or blender, add all dressing ingredients. Squeeze out the flesh of the roasted garlic cloves and remove skin before blending. Blend until smooth. In a large bowl, toss roasted vegetables and barley or quinoa with dressing. Serve and Enjoy!