The textures and tastes of this salad are to die for! Crispy, golden sweet potatoes and caramelize cauliflower pair up with peppery rocket and pecans to make a dish fit for your Thanksgiving table. Or, just enjoy it as a hearty lunch, like I do!
680grams sweet potatoes ( 1 ½ pounds)cut into wedges
1headcauliflowercut into florets
2 tablespoonolive oil
salt and pepper
50grams (2 ½ cups)rocket (arugula)
2tablespoonapple cider vinegar
Preheat oven to 220 C (430 F). Line a baking tray with parchment paper.
Cut sweet potatoes into 1 ½ cm wedges (½ inch). Cut cauliflower into florets. Transfer to a bowl and drizzle with 2 tablespoon olive oil. Season with salt and pepper and transfer to the baking tray. Bake for 30 minutes, turning once at the halfway point.
Make the dressing by combining 2 tablespoon of olive oil with the vinegar, Dijon mustard and maple syrup.
Toast the pecans in a dry skillet, tossing them around until they release their fragrance.
In a large bowl, mix together the roasted sweet potatoes and cauliflower with the pecans and rocket (arugula) . Drizzle with the dressing and serve.