Cauliflower Sweet Potato Salad with Lemon Dressing

Ingredients

Dressing

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.

1. Pre heat oven to 425 Degrees.
2. 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.
3. Dice the parsley quite fine & mix it with all the dressing ingredients and set aside.
4. 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.
5. When its all cooked yet still warm or room temperature toss with Dressing, diced Apples & rough chopped Parsley then serve.