Roasted Golden Cauliflower and Sweet Potato Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400. Line two sheet pans with parchment paper and set aside.

Step 2

Make the spice mixture. Add the turmeric, cumin, oregano, salt and chili powder to a small dish and mix to combine. Set aside.

Step 3

Add the sweet potatoes and the cauliflower to a large bowl. Add the olive oil and the spice mixture and toss to combine. Add them to the large sheet pan, spread out (use two pans if needed) and place in the oven for 30-33 minutes, tossing a few times. The outside should be slightly browned.

Step 4

Next, add the beans to a bowl with the olive oil, salt and pepper then toss. Add the honey and the mustard and toss again until well coated. Place the beans on the second sheet pan and spread out. Place them in the oven for about 13-16 minutes, tossing halfway. They will begin to brown.

Step 5

While the veggies and beans roast, make the dressing. Add the olive oil, tahini, balsamic vinegar, lime juice, honey, cumin, salt, pepper and scallions to a small bowl and whisk to combine. Set aside.

Step 6

When everything is done cooking, add the veggies, white beans, parsley, golden raisins and pistachios to a large bowl and toss. Add the dressing and toss again until well combined.