This roasted cauliflower and sweet potato salad is full of zesty flavor, thanks to the cumin sumac dressing. Roasted cauliflower and sweet potato are mixed with fresh spinach and pomegranate seeds, then tossed with a dressing made from apple cider vinegar, sumac, and pomegranate molasses. The addition of pomegranate seeds adds a burst of sweetness that complements the roasted vegetables.

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Roasted Cauliflower and Sweet Potato Salad [Vegan]

Ingredients

For the Salad:

  • 1 large sweet potato, cubed
  • 1/2 a head of cauliflower, broken into florets
  • 1 yellow bell pepper, cut into large chunks
  • Salt and pepper, to taste
  • 1 cup baby spinach
  • 1/3 cup pomegranate seeds

For the Cumin Sumac Dressing:

  • 1 1/2 teaspoons sumac
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly minced garlic
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon maple syrup
  • 2 tablespoons warm water
  • Salt and pepper, to taste
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Preparation

To Make the Salad:

  1. Preheat the oven to 365°F.
  2. Lightly steam the sweet potato and cauliflower until almost tender, and then place on baking tray in a single layer, along with the yellow bell pepper pieces. Season with salt and pepper and then roast in the oven for 30-40 minutes, or until cauliflower is lightly browned.
  3. Combine the roasted vegetables with the baby spinach and pomegranate seeds in a salad bowl.

To Make the Dressing:

  1. Place all ingredients in a small jar. Seal the jar and shake to combine.
  2. Pour the dressing over the salad and toss to coat.


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