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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 304.5
  • Total Fat: 17.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,808.6 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 7.7 g
  • Protein: 7.9 g

View full nutritional breakdown of Roasted Sweet Potato and Cauliflower Warm Salad calories by ingredient
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Roasted Sweet Potato and Cauliflower Warm Salad

Submitted by: BOSS413

Introduction

This is a wholly original recipe I've been developing for a couple of years now. This is a wholly original recipe I've been developing for a couple of years now.
Number of Servings: 8

Ingredients

    • 3 sweet potatoes
    • 4 t salt
    • 1 head cauliflower
    • 2 t black pepper
    • 1 t sugar
    • 1 head garlic
    • 1 cup walnuts
    • 1/4 c vegetable oil (or olive oil, but it might smoke if your oven is powerful enough)
    • 1 yellow onion
    • 1/2 pound mushrooms
    • 1 package frozen chopped spinach
    • 2 t parsley
    • 1 T red pepper flakes
    • ผ c red-wine vinegar

Directions

Heat oven to 450 F.

Chop cauliflower into 3/4 in pieces, toss with 1 T oil, 1/2 t salt, 1 t sugar sugar, and 1 t black pepper, then spread onto a baking sheet lined with foil. Roast for 40 minutes, stirring to keep any from sticking or burning. Cut root end off of garlic head, put into foil pouch with oil, and bake with cauliflower. Chop sweet potatoes into 3/4 in pieces, toss with 1 T oil, 1/2 t salt, and 1 t black pepper. Roast for 35 minutes on a baking sheet lined with foil, stirring to keep any from sticking or burning. Chop the walnuts into small pieces, and roast for 10 min. When these are done, add them a very large bowl.

Chop and sweat onion in a wide skillet over medium heat with 1 T oil and 1/2 t salt, until the edges start to take some color, about 10-15 min, then remove to a blender. Roughly chop and saut้ mushrooms in 1 T oil and 1/2 t salt over medium high heat until they've lost 1/2 of their volume and some pieces have started taking color, then remove them to the large bowl. Steam the spinach in a microwave-safe bowl covered with plastic wrap for 3-4 minutes, stirring every minute and a half.

Remove the softened garlic from its skin (let the garlic rest for 5-10 minutes before attempting), and place in the blender with onion, (optionally: parmesan cheese), vinegar, parsley, and 2 t salt. Puree the dressing, then add to the bowl and toss to coat. Serve warm or hot.

Serving Size: Yields 8 servings as a side, or 4 as an entree






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