WICKEDLY DELISH Sweet Potato Salad
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Roasted Cauliflower and Sweet Potato Salad
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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.
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