Roasted Cauliflower Salad with Arugula & Sweet Potato
Bursting with flavor, roasted cauliflower salad with sweet potato, arugula, and pomegranate is a feast for the eyes and taste buds. You'll love this salad!
On a large, rimmed baking sheet, mix together sweet potatoes, cauliflower, shallots, and 3 tablespoons olive oil. Roast, stirring once at 20 minutes, until golden, 25 minutes; cool slightly.
Whisk together 4 tablespoons olive oil, vinegar, Dijon, salt and pepper in a large bowl. Add arugula, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.
Notes
Substitute white wine vinegar or sherry vinegar for the champagne vinegar, if desired.
Can't find pomegranate molasses? Use honey, maple syrup, or balsamic glaze.
Try spinach or baby kale instead of arugula.
Red onions or sweet yellow onions are a good replacement for shallots.
Protein Boosters: Add cheese (goat cheese, feta, or blue cheese are good) or grains, like farro, bulgar, brown rice, or quinoa, to make a main dish salad. Grilled chicken, shrimp, or air fryer salmon are good choices; nuts or seeds add protein, too.