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
Ingredients
For the roasted vegetables
- 4 cups diced sweet potatoes (2 large sweet potatoes)
- 4 cups small cauliflower florets (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
For the vinaigrette
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons champagne vinegar (see note)
- 1 tablespoon pomegranate molasses (see note)
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the salad
- 5 oz. baby arugula
- ¼ cup pomegranate seeds (arils)
Instructions
- Preheat oven to 425°F.
- In a large mixing bowl, lightly toss together sweet potatoes, cauliflower, shallots, and 3 tablespoons olive oil, salt and pepper, until vegetables are coated with oil.4 cups diced sweet potatoes , 4 cups small cauliflower florets, 2 small shallots, quartered lengthwise, 3 tablespoons extra-virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Arrange in an even layer on a large rimmed sheet pan. Bake for 20 minutes, stir, and bake for another 20 to 25 minutes, until lightly browned and tender. Cool slightly.
- Meanwhile, make vinaigrette. Whisk together 4 tablespoons olive oil, vinegar, Dijon, salt and pepper in a large mixing bowl.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
- When you're ready to serve the salad, add the arugula, pomegranate seeds, and roasted vegetables to the bowl; toss to coat in the vinaigrette.. Serve immediately.5 oz. baby arugula, ¼ cup pomegranate seeds
Notes
- Recipe substitutions: White wine vinegar or sherry vinegar are good stand-ins for the champagne vinegar. Honey, maple syrup, or balsamic glaze can be used instead of pomegranate molasses. Try spinach or baby kale if you don't care for arugula. Red onions or sweet yellow onions are good replacements for shallots.
- Make it a main dish salad: 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.
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
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