Roasted Sweet Potato and Cauliflower Arugula Salad
Servings: 8
Ingredients
For the salad
- 4 cups small cauliflower florets (1 head of cauliflower)
- 4 cups diced sweet potatoes (2 medium)
- 2 Tbsp. extra-virgin olive oil
- 1/4 tsp. sea salt and black pepper
- 5 oz. spinach and arugula mix
- 1/2 cup roasted pecans
- 1/4 cup dried cranberries
For the dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinaigrette
- 1.5 Tbsp. maple syrup
- 1 tsp. dijon mustard
- 1/8 tsp. sea salt and black pepper
Instructions
- Preheat oven to 425°F.
- In a large mixing bowl, lightly toss together sweet potatoes, cauliflower, olive oil, sea salt, and black pepper. Mix well.
- Arrange evenly on a large sheet pan. Roast for 20 minutes, stir, and roast for another 10 minutes, or until lightly browned and tender. Cool slightly.
- When 10 minutes are left, add the pecans on top of the pan to roast.
- Meanwhile, mix the ingredients for the dressing.
- When the vegetables are done, mix together the vegetables mix with the spinach/arugula mix in a large serving bowl. Add in the cranberries, and toss in the vinaigrette. Serve immediately.
Notes
Calories = 282
Protein = 3 g
Carbohydrates = 15 g
Fat = 24 g
*Nutrition analysis is done using the entire dressing amount - there may be some dressing leftover, so nutrition information would change.