Roasted Sweet Potato Cauliflower Salad

Sweet potato cauliflower salad on a plate.

5 from 1 vote

Roasted Sweet Potato Cauliflower Salad

With a mix of spinach, arugula and farro, this roasted sweet potato cauliflower salad is hearty and filling for a lunch or dinner salad.

Prep Time10

Cook Time35

Total Time45

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For salad

1 pound sweet potatoes, peeled and cut into 1/2-inch dice
1 head cauliflower (about 2 pounds), leaves removed, bottom stem trimmed, cut into 1/2-inch-thick slices
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For farro

1/2 cup pearled farro
1 1/2 cups water

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons sherry vinegar
1/4 cup olive oil

For salad

5 ounces baby spinach and arugula
1/4 cup finely chopped red onions
1/4 cup toasted walnuts
1 tablespoon chopped parsley

Instructions

Preheat the oven to 400 degrees F.
Toss the cauliflower and sweet potatoes with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper on a sheet pan and spread them into a single layer.
Roast for 30-35 minutes until the sweet potatoes and cauliflower are browned on the edges and the potatoes are tender in the middle. Flip over the cauliflower and potatoes about halfway through roasting.
Combine the farro and water in a small saucepan. Bring the water to a boil. Reduce the heat and simmer the farro for 12-15 minutes until it is cooked through but still has a chewy bite. Drain the farro and remaining water from the saucepan into a fine mesh strainer. Rinse with cold water.
For the vinaigrette, whisk the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, vinegar and 1/4 cup olive oil in a small bowl.
Combine the roasted sweet potatoes and cauliflower, farro, baby spinach and arugula, red onions, walnuts and parsley a large bowl. Drizzle in the dressing, tossing to combine.

Notes

Instead of sweet potatoes, you can substitute with butternut squash.

Store leftover salad and vinaigrette in separate airtight containers in the refrigerator up to 3 days. You can still keep dressed salad, but the greens will become softer faster. You can add fresh baby spinach and arugula.

You can make the vinaigrette up to 2 days in advance. Let it sit out at room temperature for 15 minutes before stirring it and tossing it into the salad.

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