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
Scale
- 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.