Roasted Cauliflower and Sweet Potato Saladwith Cumin Sumac Dressing
Tender Roasted Cauliflower and Sweet Potato Salad with Cumin Sumac Dressing. Vegan | Gluten Free | Low Fat
Ingredients
- 1 large Sweet Potato Cubed
- 1/2 a head of Cauliflower broken into florets
- 1 Yellow Bell Pepper cut into large chunks
- Salt/ Pepper to taste
- 1 cup Baby Spinach
- 1/3 cup Pomegranate arils
- Cumin Sumac Dressing:
- 1 1/2 teaspoons Sumac
- 1 teaspoon Ground Cumin
- 1 teaspoon freshly minced Garlic
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Pomegranate Molasses
- 1 teaspoon Maple Syrup
- 2 tablespoons Warm Water
- Salt/Pepper to taste
Instructions
- Preheat oven to 185 degrees Celsius. Lightly steam sweet potato and cauliflower until almost tender, and then place on baking tray in a single layer along with yellow bell pepper pieces. Season with salt and pepper and then roast in the oven for 30-40 minutes, or until cauliflower is lightly browned.
- Combine roasted vegetables with baby spinach and pomegranate arils in a salad bowl.
- To prepare dressing, place all ingredients in a small jar. Seal the jar and shake to combine. Why not take the opportunity to do a Salsa dance too.
- Pour dressing over prepared veggies and toss to coat. Enjoy!
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