Roasted Sweet Potato Cauliflower Salad with Chimichurri

A sensational salad that moves easily from summer to fall as a side or a vegan main, Roasted Sweet Potato Cauliflower Salad with Chimichurri is power-packed with BIG nutrition and even BIGGER Argentine flavour.

The perfect make-it and take it anywhere salad to assemble onsite salad, for your next camping trip or to fuel your packed lunch. It’s EASY and DELICIOUS!

Nature’s Best Potato

If you’ve ever walked by sweet potatoes in your local grocery store and suddenly thought: OMG, I want THAT! Your body might be telling you something. Sweet potatoes are among nature’s most perfect foods. From the high fiber value to the 4 grams of protein and massive dump of vitamin A, not to mention minerals, sweet potatoes are one of the most nutrient-dense foods compliments of Mother Nature.

Just two cups of sweet potatoes (skin on) gives a body a whole lot to chew on!

• Calories: 180, Carbs: 41.4 grams, Protein: 4 grams, Fat: 0.3 grams, Fiber: 6.6 grams, Vitamin A: 769% of the Daily Recommended Value (DRV) Vitamin C: 65% of the DRV, Manganese: 50% of the DRV, Vitamin B6: 29% of the DRV, Potassium: 27% of the DRV, Pantothenic acid: 18% of the DRV, Copper: 16% of the DRV, Niacin: 15% of the DRV.

High Nutirital Value, and Great Taste

Often ‘good for you’ is trumped by ‘tastes good’, but not with this Roasted Sweet Potato Cauliflower Salad with Chimichurri. We’ve added big, South American taste with the powerful flavour of Chimichurri for maximum taste impact.

Like other fresh green sauces, Chimuchurri is often served cold with grilled meats and fish. But Chimichurri packs a powerful punch on anything and everything you dress it with, particularly roasted, slightly carmelized delicious veggies.  The undertone of sweetness marries well with the robust garlicky herb sauce to create a salad that stands on its own against any, equally bold favour you pair it with making it ideal for picnics, barbecues, potlucks and packed lunches.

Make It & Take It

The trick to this salad, if there is one, is roasting the sweet potato and cauliflower to just the right consistency.  I tend to cut cauliflower florets to match in size to the sweet potato, this way I can roast them together.  The red onion takes about half the time, so it goes in separately.

I used red pearl onions in this recipe, and honest to God, I HATE peeling pearl onions! (You know I really love you if I serve pearl onions when you come for dinner.) This was more of a food styling choice. Using small red onions, cut in quarters or sixths, depending on their size, will have the exact same flavour, with a whole lot less swearing over &%$#ing tiny, thin onion skins. (ARRRRRG!)

Roasted Sweet Potato Cauliflower Salad with Chimichurri is a great make-ahead salad. Cooked elements can stand for up to two days, undressed. I recommend that you keep red onions separate as the colour tends to bleed, but really, that’s as easy as a separate container in the fridge.

The Chimichurri holds even longer, about a week. It can even be frozen, although it loses some colour, the flavour only intensifies with time.

Eat well.  Live well!

Roasted Sweet Potato Cauliflower Salad with Chimichurri

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• Author: Cori Horton
• Total Time: 1 hour 15 minutes
• Yield: Serves 4 - 6 1x

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Description

A sensational salad that moves easily from summer to fall as a side or a vegan main, Roasted Sweet Potato Cauliflower Salad with Chimichurri is power-packed with BIG nutrition and even BIGGER Argentine flavour. The perfect make-it and take it anywhere salad to assemble onsite on your next camping trip or fuel your packed lunch.

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Ingredients

Units USM Scale 1x2x3x

Salad Components:

• 3 – 5 medium sweet potatoes, peeled & cut into 1 1/2 inch cubes
• 1 large head of cauliflower, cut into medium florets
• 2 smaller red onions, peeled & quartered OR 2 cups pearl red onions, peeled & sliced lengthwise
• 1/4 cup olive oil
• Salt & Pepper – to taste
• 3– 4 cups fresh arugula

Chimichurri Dressing:

• 1 cup flat-leaf parsley, stems removed
• 1 cup cilantro, stems removed
• 8 cloves garlic, chopped
• 3/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 lemon, juiced
• 1/4 cup red onion, chopped
• 1/2 teaspoon dried chili flakes or chili oil
• 1 teaspoon black pepper
• 1/4 cup warm water
• 2 teaspoons salt

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Instructions

1. SALAD: Peel, cut and chop your salad ingredients, keeping the red onion separate. Preheat oven to 375⁰F (190⁰C). Line baking sheet with parchment paper. In a large bowl toss, first sweet potatoes and then cauliflower with olive oil, salt and pepper then distribute evenly on a baking sheet, one layer deep. Roast in 375⁰F (190⁰C) oven for up to 35 minutes, turning at the halfway point. You’re looking for good colour, without scorching.

2. Once your sweet potatoes and cauliflower are roasting, line a second (smaller) baking sheet with parchment paper. Use the same bowl to toss the red onions gently with olive oil, salt and pepper then distribute evenly on a baking sheet (cut side down if using pearl onions), one layer deep. Roast in 375⁰F (190⁰C) oven for 12 – 15 minutes until lightly browned, without turning. Turn if using quartered small onions.

3. Remove cooked elements from the oven and cool to room temperature before chilling for at least an hour. Be sure to keep red onions separate as the colour tends to bleed.

4. Chimichurri Dressing: Thoroughly wash all herbs and remove stems. Roughly chop garlic & onions. Add all ingredients except chillies, water, salt & pepper in a food processor and pulse until smooth. Dissolve salt into the water and hold. Season with pepper & chillies to desired levels, and taste. Now add half salted water and pulse twice to mix, taste and check consistency: for this salad, we’re looking for a sauce somewhere between a vinaigrette and a pesto. Add more water if needed, and if it looks too loose, just add an extra splash of olive oil if needed. Transfer to bowl or jar and let stand at room temperature to infuse.

5. Serving: Chill serving platter or bowl. Use the arugula as a base for the heavier ingredients, spreading it evenly over your serving vessel. Artfully distribute sweet potatoes, being careful not to crush the pieces, then add roasted cauliflower and roasted red onions. Last finish with chimichurri, drizzling about a third over the plated salad, reserving the rest for the table for diners to add as desired.

Notes

No food processor? No worries! Chop all your chimichurri ingredients as fine as you can, combine them in a bowl and incorporate oil with a whisk, mashing with the blunt end as much as you can. If you have a large mortar and pestle, use it! Then season as noted with saltwater, pepper and chilies. Food possessors, while convenient, are not essential in every kitchen. You can low-tech almost ANY recipe. Just takes a little longer.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Salads
• Method: Roasting
• Cuisine: Argentinian