Sweet potato and cauliflower salad

  • 4 small sweet potatoes, cut lengthwise into 1/2" wedges

  • 1 small head cauliflower, cut into florets

  • 7 tbsp. extra-virgin olive oil, divided

  • salt

  • Freshly ground black pepper

  • 3 tbsp. sherry vinegar

  • 8 c. torn mixed lettuces

  • 2/3 cup. pomegranate seeds


Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, salt and pepper on a rimmed baking sheet. Roast at 220 degrees c, 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.

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