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cauliflower quinoa salad with lemon dijon dressing

Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 1 cup dry quinoa
  • 1 small head of cauliflower, sliced into mini florets
  • 1 medium sweet potato, peeled and chopped into 1-inch pieces
  • 1 cup chopped carrots
  • 1 tablespoon olive oil
  • a healthy sprinkle of sea salt, cayenne pepper, garlic powder, and ground sage
  • 1 apple, cored and chopped into bite-size pieces

lemon dijon dressing*

  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup dijon mustard
  • 3 tablespoons honey (sub agave is vegan)
  • 1/4 cup apple cider vinegar
  • sprinkle of sea salt and black pepper

Instructions

  1. Preheat oven to 425F.
  2. In a large bowl, add the cauliflower florets, sweet potato chunks, chopped carrots, olive, and a healthy sprinkle of all the spices listed. Toss to coat then lay the veggies out on baking sheet in a single layer. Roast for 30-40 or until the veggies are tender, stirring half way through.
  3. While the veggies are roasting, cook the quinoa according to package instructions and make the lemon dijon vinaigrette - add all ingredients to a large jar or measuring cup then shake or whisk until well combined.

  4. Place cooked quinoa, roasted veggies, and apple pieces in a large bowl then toss everything together. Divide between bowls, drizzle lemon dijon dressing over top then EAT.

Recipe Notes

* The dressing recipe makes more then you need. I like to make extra to dip veggies in throughout the week but if you are making this only for the salad, then I’d half it.

Salad can be enjoyed hot or cold, totally up to you!