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.

Course Entrees, Salads

Cuisine Plant Forward

Servings

Calories 342kcal

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