Roasted Yams, Cauliflower, and Barley Salad

 

WICKEDLY DELISH Sweet Potato Salad

Video taken from the channel: RecipeTin Eats


 

Kale & Sweet Potato Salad

Video taken from the channel: TatyanasEverydayFood


 

Roasted Sweet Potato & Chickpea Salad with Tahini Dressing by Niki Webster

Video taken from the channel: Barfoots UK


 

Curry Roasted Cauliflower Sweet Potato Salad

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Sweet Potato & Barley Salad w Feta & Oregano

Video taken from the channel: Chef Mike Ward


 

Roasted Cauliflower & Sweet Potato Salad

Video taken from the channel: SweetPotatoSoul


 

Roasted Cauliflower and Sweet Potato Salad

Video taken from the channel: How To Cook Smarter


Roasted Sweet Potato, Cauliflower, and Barley Salad. Not only is this hearty salad full of nutritious ingredients, it’s also packed with flavor. To begin with, barley, an antioxidant-rich grain with plenty of fiber, creates a satisfying and slightly nutty base for the salad. In addition to wholesome barley, roasted sweet potatoes and cauliflower also bring their own healthy nutrients to the mix, including Vitamin. While the barley is cooking, preheat the oven to 425°F and then combine the cauliflower florets, sweet potatoes, red onion, olive oil and spices in a bowl.

Mix well and arrange the veggies on a large 18″ x 26″ baking sheet. Roasted Cauliflower Sweet Potato Salad has a balance of sweet from the roasting of the sweet potatoes and cauliflower and savory flavor from the salty bacon and dressing. When I first created this recipe way back, I left the cauliflower raw. However recently, I found that I prefer the texture of the roasted cauliflower. Ingredients For the cauliflower and sweet potatoes: 1 head cauliflower, cut into medium-sized florets (about 3-4 cups florets) 1 large sweet potato, cut into ½ inch cubes (about 2-3 cups diced sweet potato) 1 tablespoon olive oil 1 teaspoon curry powder ½ teaspoon ground turmeric ½ teaspoon garlic.

Directions Step 1 Preheat oven to 400 degrees F. Combine cauliflower, sweet potato, oil, garlic powder, salt and pepper in a Step 2 Roast the vegetables until just tender, 25 to 30 minutes, stirring twice. Step 3 Sprinkle the vegetables with Parmesan; roast until the cheese is melted, about 5. Directions Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool. Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl.

Directions: Spread the sweet potato pieces and cauliflower florets on a greased cookie sheet. Drizzle olive oil over the sweet potato and cauliflower. Toss to coat veggies. Preheat oven to 375 degrees F (190 degrees C).

Line a baking sheet with parchment paper. Step 2 Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup. Place chopped veggies (sweet potatoes, cauliflower and onion) in a large resealable plastic bag and drizzle with balsamic vinegar, olive oil, salt and pepper.

Seal tightly and shake well until vegetables are evenly coated. Spread vegetables in an even layer on a baking sheet and roast until lightly browned and caramelized, 20-25 minutes. I know you want the recipe for this super tasty Roast Cauliflower & Sweet Potato Salad!!

Here’s the link: Balsamic Roasted Sweet Potatoes & Squash Martha Stewart Duration: 1:41.

List of related literature:

Excellent with a green salad dressed with a garlicky vinaigrette, they are also wonderful with pasta, beans, mashed or hash brown potatoes, or skillet-roasted potatoes.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

While I tend to roast whatever I have left over from the week, this combination is one of my family’s favorites, mixing crunchy Brussels sprouts, caramelized chunks of sweet potatoes, and tart dried cranberries, all served over chewy quinoa.

“Little Foodie: Recipes for Babies and Toddlers with Taste” by Michele Olivier, Sara Peternell
from Little Foodie: Recipes for Babies and Toddlers with Taste
by Michele Olivier, Sara Peternell
Arcas Publishing, 2014

I substituted cauliflower for the potatoes and swapped out the kale for spinach, although you could certainly make it with kale.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

In this recipe, sweet potato, Broccolini and kale are roasted together for a textural and flavorful base, and then added to your favorite cooked rice.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Add the potatoes, spinach, and the remaining ¼ tsp salt and sauté for about 30 seconds, until wilted.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

You could use reheated leftover roast potatoes in place of the sweet potatoes, mixed roast vegetables in place of the cauliflower and reheated steamed vegetables instead of the kale.

“Cordially Invited: A seasonal guide to celebrations and hosting, perfect for festive planning, crafting and baking in the run up to Christmas!” by Zoe Sugg
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by Zoe Sugg
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This goes great with Spinach Salad (here) and Nut-Free Keto Bread (here) or served over Creamy Cauliflower Mash (here).

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Add the potatoes, 4 cups water, 6 sliced mushrooms, yams or sweet potatoes, celery, and herbs and spices (Italian seasoning, paprika, granulated garlic and onion, and nutmeg).

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

As a variation on this recipe, try sweet potato and peas or sweet potato and spinach.

“Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B” by Annabel Karmel
from Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B
by Annabel Karmel
Atria Books, 2009

I love serving this salad alongside plain cauliflower rice (here), Creamy Mashed Turnips (here), or Roasted Brussels Sprouts with Walnut “Cheese” (here) so that the other vegetables soak up the liquidy goodness.

“The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence” by Leanne Vogel
from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence
by Leanne Vogel
Victory Belt Publishing, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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15 comments

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  • This is my dream salad! How could you go wrong with all those great ingredients, especially the pomegranate molasses? Thank you so much for your recipes!

  • I really love this salad. Sweet potatoes are incrediblly delicious, i’ll make it for this weekend. Thank you, You’re the best Tatyana. Love you.

  • Yum looks delicious i am making this soon love kale drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  • Did it today, absolutely delicious,
    I replaced the farro with quinoa because I didn’t have had farro.

    One of the best salad recipes out there! JUST DO IT!

  • What an amazing salad!! I made this for my lunch this week and I am glad I did. Next time, I will add more mint and less parsley and maybe have an avocado on the side. I will be making it again, soon.

  • I’ve never actually cooked cauliflower but I have it at restaurants all the time and it looks so amazing so I definitely need to stop being lazy and cook it lol!! Thanks for sharing this was such a lovely video <3

  • That’s incrediable how American people makes salad in their country, If I try it out in my country the people who lives here in brazil Will think it weird but your salad looks like so tasty I will make sure try it… out

  • I went to a restaurant and had something that I know you’d completely love!! It was a cauliflower coconut taco! It was just like a coconut shrimp in a taco! You should try this yourself!

  • can you make a shirt that promotes vegan fitness on a organic material. Cotton is the considered the dirtiest crop in the world. I dont know if there is more sustainable ink yet

  • Whoa I’ve never heard of culinary argan oil before! What does it taste like? Do you prefer it over other oils? I’m so intrigued! That salad looks so comforting ��

  • Can I use blackstrap molasses instead of pomegranate molasses? And is there anything else I can use instead of that grain you used? ��

  • Hello my friend Very nice and colorful Sweet Potato Salad recipe Very new for me Thanks for this great idea and beautiful result Hello from FRANCE ������������������

  • OH MAN. this looks SOOOO GOOD! im glad im back on here to catch up on your vids! i love the new editing style you have, really nice video & recipe! I also had a quick question about collagen, but do you supplement any kind of vegan collagen into your diet? I would also like to know any comments / opinions you had about collagen and whether or not we need it / supplement into our diets. thank you & love you! xx

  • Perfection, as usual! Could you, please, post a video recipe for buffalo wings for the transitioning chicken wings lover? Perhaps one with cauliflower and one with tempeh? I haven’t been able to replicate them successfully. Thank you!

  • Just made this but skipped the chorizo and added roasted walnuts to make it vegetarian. Delicious!! Loved the honey balsamic dressing.