Kale, Sweet Potato & Cauliflower Salad with Rosemary-Lemon-Garlic Vinaigrette by @starinfinitefood

1h

4 servings

🥔

2

Sweet potatoes

🥦

1

Cauliflower

🥑

4.5 tbsp

Avocado oil

🧂

1.5 tsp

Salt

🧄

0.5 tsp

Garlic powder

🌶️

0.5 tsp

Paprika

🧄

2 cloves

Garlic

🌿

1 tbsp

Fresh rosemary

🍋

4

Lemon peel

🫒

4 tbsp

Olive oil

⚫

0.25 tsp

Pepper

🍯

1 tbsp

Honey

🌼

1 tbsp

Dijon mustard

🍋

2 tbsp

Lemon juice

💧

1 tbsp

Water

🥬

55 g

Kale

🌾

370 g

Cooked quinoa

🍎

1

Apple

🧅

80 ml

Red onion

🌴

4

Dates

🥜

80 ml

Toasted pecans

  1. Preheat

    Preheat the oven to 425.

  2. Add
    • Cauliflower
    • Sweet potatoes
    • Avocado oil

    Add the cauliflower and sweet potatoes to a sheet pan, then add the oil, salt, paprika and garlic powder, and toss to combine.

  3. Place
    • Cauliflower
    • Sweet potatoes

    Place in the oven for 35-40 minutes, tossing halfway, until slightly browned.

  4. Add
    • Garlic
    • Fresh rosemary
    • Lemon peel

    Add the garlic, rosemary, and lemon peel to a jar.

  5. Heat
    • Avocado oil
    • Fresh rosemary
    • Garlic

    Heat the avocado oil until just hot enough to sizzle, then pour it over the rosemary and garlic mix.

  6. Sit

    Let the mixture sit for about 5 minutes.

  7. Add
    • Olive oil
    • Salt
    • Lemon peel

    Add the olive oil, salt, pepper, honey, mustard, lemon juice and water to the jar.

  8. Add

    Add the cap, then shake well.

  9. Add
    • Kale
    • Apple
    • Red onion

    Add the kale, apple, red onion, dates, pecans and salt to a large mixing bowl with the roasted cauliflower and sweet potatoes.

  10. Add

    Add the dressing to taste and toss.

Kale, Sweet Potato & Cauliflower Salad with Rosemary-Lemon-Garlic Vinaigrette by @starinfinitefood

1h

4 servings

🥔

2

Sweet potatoes

🥦

1

Cauliflower

🥑

4.5 tbsp

Avocado oil

🧂

1.5 tsp

Salt

🧄

0.5 tsp

Garlic powder

🌶️

0.5 tsp

Paprika

🧄

2 cloves

Garlic

🌿

1 tbsp

Fresh rosemary

🍋

4

Lemon peel

🫒

4 tbsp

Olive oil

⚫

0.25 tsp

Pepper

🍯

1 tbsp

Honey

🌼

1 tbsp

Dijon mustard

🍋

2 tbsp

Lemon juice

💧

1 tbsp

Water

🥬

55 g

Kale

🌾

370 g

Cooked quinoa

🍎

1

Apple

🧅

80 ml

Red onion

🌴

4

Dates

🥜

80 ml

Toasted pecans

Preparation Steps

  1. Step 1/10

    Preheat the oven to 425.

  2. Step 2/10

    Add the cauliflower and sweet potatoes to a sheet pan, then add the oil, salt, paprika and garlic powder, and toss to combine.

    🥦Cauliflower
    🥔Sweet potatoes
    🥑Avocado oil
    🧂Salt
    🌶️Paprika
    🧄Garlic powder
    🍳Sheet pan

  3. Step 3/10

    Place in the oven for 35-40 minutes, tossing halfway, until slightly browned.

    🥦Cauliflower
    🥔Sweet potatoes
    🍳Sheet pan

  4. Step 4/10

    Add the garlic, rosemary, and lemon peel to a jar.

    🧄Garlic
    🌿Fresh rosemary
    🍋Lemon peel
    🫙Jar

  5. Step 5/10

    Heat the avocado oil until just hot enough to sizzle, then pour it over the rosemary and garlic mix.

    🥑Avocado oil
    🌿Fresh rosemary
    🧄Garlic
    🫙Jar

  6. Step 6/10

    Let the mixture sit for about 5 minutes.

    🫙Jar

  7. Step 7/10

    Add the olive oil, salt, pepper, honey, mustard, lemon juice and water to the jar.

    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🍯Honey
    🌼Dijon mustard
    🍋Lemon juice
    💧Water
    🫙Jar

  8. Step 8/10

    Add the cap, then shake well.

    🫙Jar

  9. Step 9/10

    Add the kale, apple, red onion, dates, pecans and salt to a large mixing bowl with the roasted cauliflower and sweet potatoes.

    🥬Kale
    🍎Apple
    🧅Red onion
    🌴Dates
    🥜Toasted pecans
    🧂Salt
    🥦Cauliflower
    🥔Sweet potatoes
    🥣Mixing bowl

  10. Step 10/10

    Add the dressing to taste and toss.

    🥣Mixing bowl

Composition

Ingredients

Types

Vegetables, Oils, Spices, Herbs, Fruits, Sweeteners, Condiments, Liquids, Grains, Nuts

Ingredients

Sweet potatoes, Cauliflower, Avocado oil, Salt, Garlic powder, Paprika, Garlic, Fresh rosemary, Lemon peel, Olive oil, Pepper, Honey, Dijon mustard, Lemon juice, Water, Kale, Cooked quinoa, Apple, Red onion, Dates, Toasted pecans

Notes

Sweet potatoes (medium, chopped), Cauliflower (small, chopped), Salt (for the cauliflower and sweets), Fresh rosemary (chopped), Lemon peel (small peels), Water (or more), Apple (chopped), Red onion (finely chopped), Dates (pitted, chopped), Toasted pecans (chopped)

Allergens

Mustard, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Egg-Free, soy-free, Gluten-Free

Calories

420 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 48g, Fat: 23g, Fiber: 8g, Sugars: 16g

Nutritional Information

Minerals

Potassium: 680mg, Magnesium: 60mg, Iron: 2.2mg, Calcium: 90mg, Sodium: 520mg

Vitamins

Vitamin A: 350µg, Vitamin C: 65mg, Vitamin K: 220µg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Sheet pan, Jar, Mixing bowl

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Autumn, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Tender, Crisp, Chewy

Flavors

Savory, Tangy, Garlicky, Citrusy, Sweet, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Assembled salad : 2-3 days (Store in an airtight container,Keep dressing separate if possible to prevent kale from wilting too much,Consume within a few days for best texture), Roasted vegetables (sweet potato & cauliflower) : 3-4 days (Store in a sealed container,Reheat or use at room temperature before tossing into salad), Dressing : 1-2 weeks (Store in a sealed jar in the fridge,Shake well before each use,Bring to room temperature or shake if oil solidifies)