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!
Servings 8 servings
Calories 198kcal
Ingredients
Vegetables
- 4 cups diced sweet potatoes (about 2)
- 4 cups small cauliflower florets (about 1 small head)
- 2 small shallots, quartered lengthwise (about 1 cup)
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Dressing
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons champagne vinegar
- 1 tablespoon pomegranate molasses
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Salad
- 5 oz. baby arugula
- ¼ cup pomegranate seeds (arils)
Instructions
- Preheat oven to 425°F.
- 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.
- 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.
- Add cheese (goat cheese, feta, or blue cheese are good) or grains, like farro or quinoa, to make a main dish salad.
- Nuts or seeds are a yummy addition, too.
- Add a grain such as bulgar, quinoa, brown rice or farro to make an exciting grain bowl.
Nutrition
Calories: 198kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 283mg | Potassium: 477mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9856IU | Vitamin C: 29mg | Calcium: 64mg | Iron: 1mg