Easy warm roast cauliflower, sweet potato and quinoa salad

Easy warm roast cauliflower, sweet potato and quinoa salad
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 30 min

Make the most of winter vegetables in this warming cauliflower, sweet potato and quinoa recipe. Using shop-bought quinoa is a whole lot quicker than cooking your own.

Salads aren’t just for summer, take a look at our winter salad recipes featuring lots of wonderful seasonal ingredients.

Nutrition: per serving

Calories
607kcals
Fat
20g (4g saturated)
Protein
14g
Carbohydrates
87g (28g sugars)
Fibre
3.7g
Salt
0.4g
Calories
607kcals
Fat
20g (4g saturated)
Protein
14g
Carbohydrates
87g (28g sugars)
Fibre
3.7g
Salt
0.4g

Ingredients

  • 3 medium sweet potatoes, about 220g each, cut into small cubes
  • 3 tbsp olive oil, plus extra to drizzle (4tbsp in total)
  • 1 cauliflower, trimmed and cut into florets
  • 200g kale, coarsely chopped
  • 2 x 250g packs Merchant Gourmet red and white quinoa (or similar)
  • 150g soft goat’s cheese
  • Large bunch fresh flatleaf parsley
  • Finely grated zest and juice 1 lemon
  • 1 tbsp balsamic vinegar

Method

  1. Heat the oven to 200°C/ 180°C fan/gas 6. Put the sweet potatoes in a large roasting tray and drizzle with oil. Roast for 10 minutes, then toss and add the cauliflower florets. Turn up the oven to 220°C/ 200°C fan/gas 7 and roast for a further 15-20 minutes. For the last 5 minutes, scatter the kale over the veg with extra oil and salt and pepper.
  2. Heat the quinoa according to the pack instructions, then put into a large bowl and stir through the roasted veg, goat’s cheese and parsley.
  3. In a small jug, whisk the lemon zest and juice, balsamic vinegar and 3 tbsp oil. Season with salt and pepper, then stir through the quinoa to serve.

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September 2019