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Roasted Sweet Potato Cauliflower Salad

Roasted Sweet Potato Cauliflower Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4 1x

With a mix of spinach, farro and scallions, this vegan 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.