Roasted Sweet Potato Cauliflower Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 sweet potatoe, peeled and cut into 1/2-inch dice

1/2 head cauliflower, divided into florets

2 cobs of corn

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup bulghur

250g baby spinach or rocket

2 tins chickpeas

250g Greek feta

1/4 cup walnuts (or pepitas)

1 bunch mint (or parsley), minced

Dressing

2 parts balsamic vinegar

1 lemon, juiced

1 part olive oil

1 tsp brown sugar

1 tsp salt

Directions

Preheat the oven to 400 degrees F.

Toss the cauliflower, corn, and sweet potatoes with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper on a sheet pan and spread them into a single layer.

Roast for 30-35 minutes until the sweet potatoes and cauliflower are browned on the edges and the potatoes are tender in the middle.

Cook the bulghur wheat. Rinse spinach/rocket and add to large mixing bowl with chickpeas.

Mix vinegarette. Add roast veggies, toss. Finish with feta and nuts.

Nutrition

• Calories: 437 kcal
• Total Fat: 23 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Sodium: 1055 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 12 g
• Total Sugars: 8 g
• Protein: 9 g