Sweet Potato and Cauliflower Salad with Quinoa

1. Preheat the oven to 425°F.

2. Chop the cauliflower, apples, and sweet potatoes into bite-sized pieces. Finely chop the onion, chop the dates, chop the pecans, chop the rosemary, and chop the kale. Set everything aside separately.

3. Roast the cauliflower and sweet potatoes: Add them to a sheet pan, then add the avocado oil, 1/2 tsp salt, paprika, and garlic powder. Toss to combine, then place in the oven for 35-40 minutes, tossing halfway through. The veggies should be slightly browned.

4. Make the dressing: Add the garlic, rosemary, and lemon peel to a jar. Heat 2 tablespoons of avocado oil until it is just hot enough to sizzle, then pour it over the rosemary and garlic mix. Let the mixture sit for about 5 minutes. Add the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, honey, mustard, lemon juice, and water. Add the cap, then shake well.

5. Make the salad: Add the kale, apple, red onion, dates, pecans, and salt to a large mixing bowl with the roasted cauliflower and sweet potatoes. Then add the dressing to taste and toss.