Roasted Cauliflower, Kale and Sweet Potato Salad

Sweet Potato, Cauliflower, Kale Salad

It’s a brand new year, and I’m officially starting school to get my Dietetics certification in less than 2 weeks.  I’ve spent the last month or so getting ready to move up to Cambridge, and after a few painful days of packing, driving up the East Coast and unpacking, I’m finally settled in and cooking again.

For the new year, and the resolve to detox just a little after the insanity that was the holidays, I made up this easy, super healthy, vegan salad that can be made ahead, stored in the refrigerator and then warmed up when you’re ready.  The tahini dressing that goes with this salad can also be used for other salads or as a marinade for fish, so feel free to get creative with it.

What you need for the salad:

  • 1 cup of dry farro
  • 2 medium sized sweet potatoes, cut into cubes
  • 1 bunch of kale, stems removed and roughly chopped
  • 1 head of cauliflower, cut into florets
  • 1/4 cup pumpkin seeds, lightly toasted
  • 2 T olive oil
  • salt and pepper to taste
  • 1 T cayenne powder
  • 1/2 T paprika

What you do:

  1. Start by soaking the farro for 6 hours or overnight.  This will greatly reduce the actual cooking time. When ready, bring farro to a boil and simmer for about 30 minutes or until cooked through.  It will have a slightly nutty texture to it.
  2. Lightly coat the sweet potatoes and cauliflower in the olive oil, cayenne and the paprika.  Roast at 450 degrees for 30 minutes or until soft.  Remove from oven.
  3. For the kale, you should lightly saute a pan with olive oil, and then cook the kale down until just barely wilted.  Add in the sweet potatoes, cauliflower and toasted pumpkin seeds.
  4. When the farro is finished, stir the farro into the vegetable mixture and top with the tahini dressing mixture (directions below).

What you need for the dressing:

  • 1/4 cup of tahini
  • 3 T lemon juice
  • salt, pepper and paprika to taste
  • 3/4 cup water
  • 2 T olive oil

What you do:

  1. Whisk all of the ingredients together in a small bowl adjusting flavors as necessary.

Are you also in serious need of a detox after this holiday season?  How are you going about your detox plan?

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One thought on “Roasted Cauliflower, Kale and Sweet Potato Salad

  1. Ani says:

    That looks like a great salad! I love tahini dressings as well 🙂

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