Sweet Potato-and-Cauliflower Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 small head Cauliflower
  • 8 cup Lettuces, mixed
  • 2/3 cup Pomegranate seeds
  • 1 1/2 lb Sweet potatoes, small

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 7 tbsp Olive oil, Extra Virgin
  • 3 tbsp Sherry vinegar

Found on delish.com

Ingredients

• 1 1/2 lb. small sweet potatoes, cut lengthwise into 1/2 wedges
• 1 small head cauliflower, cut into florets
• 7 tbsp. extra-virgin olive oil, divided
• kosher salt
• Freshly ground black pepper
• 3 tbsp. sherry vinegar
• 8 c. torn mixed lettuces
• 2/3 c. pomegranate seeds

Directions

• Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl. Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.