Roasted Sweet Potato Cauliflower Salad

Christine Kelley

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. 

Prep Time

0 minutes

Cook Time

50 minutes


4 Servings


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


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!