Cauliflower Sweet Potato Salad with Ginger Turmeric Vinaigrette
Vibrant, flavorful, and nutritious, this plant-forward salad bowl combines chickpeas, roasted cauliflower and sweet potatoes, wholegrain brown rice, kale, fresh herbs, and dried cranberries with a zesty ginger turmeric vinaigrette for a hearty meal that's sure to please.
Ingredients
- 4 1/2 cups cauliflower cut into florets
- 2 1/3 cups sweet potatoes peeled and diced
- 5 tsp canola oil
- 3/4 tsp kosher salt divided
- 3/4 tsp ground black pepper divided
- 1 1/4 cups cooked brown rice
- 1/2 cup dried cranberries
- 1 1/4 cup kale thinly sliced
- 1 cup canned no salt added chickpeas drained
- 2 Tbsp red onions diced
- 2 Tbsp Italian flat-leaf parsley finely chopped
- 6 Tbsp cilantro finely chopped
- 3 Tbsp sunflower seeds
- 1/2 cup Ginger Turmeric Vinaigrette recipe follows
Ginger Turmeric Vinaigrette
- 2 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 Tbsp green onions sliced
- 2 tsp fresh ginger peeled and minced
- 1/8 tsp kosher salt
- 1 Tbsp fresh mint chopped
- 1/4 tsp ground turmeric
- 1/4 tsp ground black pepper
- 1/4 cup canola oil
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes and cauliflower with canola oil, ¼ tsp salt, and ¼ tsp black pepper.
- Spread the sweet potatoes and the cauliflower evenly on the parchment-lined baking sheet.
- Roast the sweet potatoes and cauliflower in the oven for 20-25 minutes, or until fork-tender. Remove from oven and let cool.
- In a large bowl, combine 1 1/2 cups roasted cauliflower, 1 1/3 cups roasted sweet potato, cooked brown rice, dried cranberries, kale, chickpeas, red onion, parsley, cilantro, and sunflower seeds.
- Season with ½ tsp salt and ½ tsp black pepper.
- Add the ginger turmeric vinaigrette and mix until well blended.
- Serve immediately or refrigerate for later.
Ginger Turmeric Vinaigrette
- In a blender, combine apple cider vinegar, honey, green onions, ginger, salt, mint, turmeric, and black pepper.
- Blend the mixture in a food processor or blender until smooth.
- Slowly whisk in canola oil in a thin, steady stream until the vinaigrette is emulsified. Set aside.
Nutrition
Calories: 342kcalCarbohydrates: 46gProtein: 7.7gFat: 15.5gSaturated Fat: 1.1gSodium: 322mgFiber: 6.4gSugar: 17.5g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.