Skill Level
Cauliflower Sweet Potato Salad with Lemon Dressing
Ingredients
Sweet Potatoes | 2-3 | |
Cauliflower | 1 Head | |
Apples | 2 | |
Bulgur Wheat or White Quinoa | 1 Cup cooked | |
Parsley | 1/2 Bunch | |
Olive Oil | 2 Tbls | |
No Salt Seasoning | 1 Tbls | |
Thyme | 1 Tbls |
Dressing
Olive oil | 2/3 Cup | |
Garlic | 2-3 Cloves | |
Lemon Zest | 1 lemon | |
Lemon Juice | 1-2 lemons | |
Dijon Mustard | 2 Tbls | |
Honey or Agave | 1-2 Tbls | |
Parsley | 1/2 Bunch |
Roasted sweet potatoes & cauliflower are great sources of vitamins, so I combined them into one recipe. This is a powerhouse salad or side dish that lasts for a few days in the fridge (although it tastes better served at room temperature).
I found this recipe at Pinch of Yum and I am so glad I did! It is fantastic & I will be making it again. I only adapted the dressing slightly.
- Pre heat oven to 425 Degrees.
- Peel and cube sweet potato, separate cauliflower into small florets and toss with a little olive oil barely enough to coat it sprinkle a little dried thyme, salt & pepper or any seasoning you like, I like using the organic no salt seasoning from Costco its a great blend without adding salt its easier to control if its separate. Cook for about 25-35 minutes, tossing once about halfway though cooking, check at this time if the sweet potato is just tender then it is done no need to cook it further.
- Dice the parsley quite fine & mix it with all the dressing ingredients and set aside.
- Cook bulgur wheat or Quinoa according to the package, drain & set aside then fluff it with a fork before adding it to the salad, it needs to be dry.
- When its all cooked yet still warm or room temperature toss with Dressing, diced Apples & rough chopped Parsley then serve.
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