Sweet Potato and Cauliflower Salad With Tahini

With this sweet potato and cauliflower salad with tahini recipe, pump up a side salad with warm, roasted vegetables.

Sweet Potato and Cauliflower Salad With Tahini: Have This!

• Two lb. small sweet potatoes cut lengthwise into 1/2″ wedges
• A small head cauliflower, cut into florets
• Seven tbsp. extra-virgin olive oil, divided
• Kosher salt
• One tsp. tahini
• Freshly ground black pepper
• Three tbsp. sherry vinegar
• Eight c. torn mixed lettuces
• Two-third c. pomegranate seeds

Do This!

• Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, tahini, salt and pepper on a rimmed baking sheet.
• Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.
• Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl.
• Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.