Kale, Sweet Potato & Cauliflower Salad with Rosemary-lemon-g

• hidangan: Serves: 4-6* (you likely
• jumlah masa: 42 minutes

Bahan-bahan

For the cauliflower and sweets:

2 medium sweet potatoes, chopped

1 small cauliflower, chopped

2 ½ tbsp La Tourangelle Avocado Oil

½ tsp salt

½ tsp garlic powder

½ tsp paprika

For the dressing:

2 cloves garlic, chopped

1 tbsp fresh chopped rosemary

4 small peels of the lemon peel

2 tbsp La Tourangelle Avocado Oil

4 tbsp La Tourangelle Olive Oil

½ tsp salt

¼ tsp pepper

1 tbsp honey

1 tbsp Dijon mustard

2 tbsp lemon juice

1 tbsp water (or more)

For the salad:

2 ½ cups kale

2 cups cooked quinoa

1 apple, chopped

1/3 cup finely chopped red onion

4 pitted dates, chopped

⅓ cup chopped toasted pecans

½  tsp salt

Arahan

Preheat the oven to 425. 2️⃣Roast the cauliflower and sweets. Add the cauliflower and sweets to a sheet pan, then add the olive oil, salt, paprika and garlic powder. Toss to combine, then place in the oven for 35-40 minutes, tossing halfway. The veggies should be slightly browned. 3️⃣Make the dressing. Add the garlic, rosemary, and lemon peel to a jar. Heat the avocado oil until it is just hot enough to sizzle, then pour it over the rosemary and garlic mix. Let the mixture sit for about 5 minutes. Add the olive oil, salt, pepper, honey, mustard, lemon juice and water. Add the cap, then shake well.4️⃣Make the salad. Add the kale, apple, red onion, dates, pecans and salt to a large mixing bowl with the roasted cauliflower and sweet potatoes, then add the dressing to taste and toss.