Autumn Glow Salad with Lemon Dressing
Roasted cauliflower, sweet potato, grains, apple, and parsley come together in a colorful autumn glow salad finished with a bright lemon dressing.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 cup freekeh or another grain such as quinoa or bulgur uncooked
- 1 cauliflower cut into small florets
- 2 medium sweet potatoes peeled and chopped
- 1 tablespoon olive oil for roasting
- 1 sprinkle dried spices or fresh thyme and rosemary to taste
- 1 large apple chopped
- 1 bunch parsley minced, about 1 cup
- 1 small clove garlic minced
- 2/3 cup olive oil for dressing
- 1 lemon juiced
- 1 teaspoon agave optional
- 1/2 teaspoon salt plus more for seasoning
- to taste black pepper freshly ground
Instructions
Instructions
- Rinse the grain and cook it with the appropriate amount of broth or water according to its package directions. Set it aside when tender.
- Heat the oven to 425°F. Arrange the cauliflower and sweet potatoes on a baking sheet, drizzle with the roasting olive oil, and season with salt, pepper, and the dried spices or herbs. Roast for 20 minutes, stir, then roast 10 to 15 minutes more, until golden and fork-tender.
- While the vegetables roast, add the dressing olive oil, lemon juice, agave if using, minced garlic, salt, and pepper to a jar. Seal and shake until combined. Chop the apple and parsley.
- Toss the cooked grain, roasted vegetables, apple, and parsley with the lemon dressing. Serve warm or let it cool first for a lighter texture.