Autumn Glow Salad with Lemon Dressing
This hearty salad is packed with the warm flavors of roasted cauliflower and sweet potatoes, complemented by the sweetness of apples and the bright tang of a lemon dressing.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large apple, diced
- ¼ cup chopped pecans (optional)
- For the Lemon Dressing:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes and cauliflower with olive oil, salt, and pepper. Spread them out on the prepared baking sheet.
- Roast the vegetables for 25 minutes, or until tender and lightly browned, stirring halfway through.
- While the vegetables are roasting, make the lemon dressing. In a small bowl, whisk together all the dressing ingredients until well combined.
- In a large bowl, combine the roasted vegetables, diced apple, and pecans (if using). Pour the lemon dressing over the salad and toss to coat.
- Serve the salad warm or at room temperature.
Notes
For extra flavor, try adding a pinch of your favorite spices to the vegetables before roasting, such as cumin, paprika, or chili powder.
If you don't have pecans, you can substitute them with another type of nut, such as walnuts or almonds.
To make this salad ahead of time, roast the vegetables and prepare the dressing separately. Combine them just before serving.
If you don't have pecans, you can substitute them with another type of nut, such as walnuts or almonds.
To make this salad ahead of time, roast the vegetables and prepare the dressing separately. Combine them just before serving.