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Roasted Cauliflower and Sweet Potato Salad

Delicious Roasted Cauliflower and Sweet Potato Salad Recipe

This Roasted Cauliflower and Sweet Potato Salad combines nutty roasted cauliflower and sweet potatoes with fresh parsley and a squeeze of lemon for a vibrant dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium cauliflower head cut into florets
  • 2 medium sweet potatoes diced
Seasoning and Herbs
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup fresh parsley chopped
  • 1 juice lemon

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Large bowl
  • Knife
  • Cutting Board

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Chop the cauliflower into bite-sized florets and dice the sweet potatoes into even cubes.
  3. In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
  4. Spread the mixture on a baking sheet lined with parchment paper, ensuring even spacing.
  5. Roast for 25-30 minutes, flipping halfway through until golden brown.
  6. Allow to cool slightly before tossing with chopped parsley and lemon juice.
  7. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 38gProtein: 5gFat: 12g

Notes

Feel free to customize the salad by swapping in other root vegetables or adding nuts for crunch. Store leftovers in airtight container for up to three days.

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