Description
With a mix of spinach, farro and scallions, this roasted sweet potato cauliflower salad is hearty and filling enough to count as dinner or lunch.
Ingredients
- For salad
- 1 head cauliflower, leaves removed, bottom stem trimmed
- 1 pound sweet potatoes, peeled and cut into 1/2-inch dice
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup farro
- 2/3 cup water
- 5 ounces spinach
- 2 scallions, thinly sliced
- 1 tablespoon chopped parsley
- 1 ounce shaved pecorino cheese
- For vinaigrette
- 1 garlic clove, minced
- 2 tablespoons sherry vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400 degrees F.
- Cut the cauliflower lengthwise into 3/4-inch slices.
- Toss the cauliflower and sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on a sheet pan and spread into a single layer. Roast for 30-35 minutes until the sweet potatoes are tender and the cauliflower is browned. Flip the cauliflower and toss around the potatoes about halfway through roasting.
- While the potatoes and cauliflower are roasting, cook the farro on the stove. In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat, cover and simmer the farro for 20-25 minutes until the grains are tender. Drain any remaining water.
- In a large bowl, combine the sweet potatoes, cauliflower, farro, spinach, scallions, parsley and pecorino.
- For the vinaigrette, combine the garlic, sherry vinegar, salt and pepper in a small bowl. Whisk in the olive oil until fully combined. Drizzle the vinaigrette into the salad, tossing together.
Hi do you eat this salad while vegetables still warm or is it good cold as well. Thinking about making it at Christmas but not sure if roast veggies taste good cold. Thanks Liz
Hi Liz. I think the salad is best if the veggies are warm or at room temperature.