Easy warm roast cauliflower, sweet potato and quinoa salad

Name: Easy warm roast cauliflower, sweet potato and quinoa salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: British recipes
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

Published: 3 Feb 16
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 15 min, oven time 30 min

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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

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.
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.
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.

Recipe from December 2015 Issue

Nutrition

Nutrition: per serving

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

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