Sweet Potato and Cauliflower Salad with Quinoa
Serves 515 mins prep40 mins cook
A delicious and healthy salad featuring roasted sweet potatoes and cauliflower, tossed with kale, apples, red onion, dates, pecans, and quinoa. The salad is dressed with a flavorful mix of avocado oil, olive oil, dijon mustard, lemon juice, and fresh rosemary for a refreshing taste.
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What you need
Instructions
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.