Equipment
- stove, oven
Ingredients
Salad Ingredients
- 1 head cauliflower, cut into florets
- 1 medium sweet potato, cubed
- ½ tsp fine sea salt and black pepper
- 12 oz bowtie pasta, gluten free if desired, cooked
- ¼ red onion, finely chopped
- 1 honey crisp apple, chopped
- ¼ cup dried, unsweetened cranberries
- 3 oz baby arugula, or spinach
- ¼ cup pumpkin seeds
Creamy Balsamic Dressing Ingredients
- ¼ cup plain, unsweetened dairy-free yogurt
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- ½ tsp garlic powder
- ¼ tsp salt and black pepper
Method
- Preheat oven to 425 convection bake.
- Spread cauliflower and sweet potatoes on a parchment lined baking sheet and sprinkle with salt and pepper, and drizzle with a small amount of olive oil if desired. Toss to coat and bake for 25-30 minutes until golden.
- Add all ingredients for dressing to a jar and use a fork to whisk to combine.
- Assemble salad by placing spinach and/or arugula in a bowl and topping with all ingredients. Drizzle with dressing right before serving and toss to combine.
Nutrition
Serving 1servingCalories 336kcalCarbohydrates 65gProtein 12gFat 4gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 1gTrans Fat 0.002gSodium 185mgPotassium 691mgFiber 7gSugar 12gVitamin A 5777IUVitamin C 51mgCalcium 101mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.