Sweet Potato-and-Cauliflower Salad With Tahini

With this healthy sweet potato-and-cauliflower salad with tahini, do not forget to pump up a side salad with warm, roasted vegetables.

Have This!

• 1 1/2 lb. small sweet potatoes cut lengthwise into 1/2″ wedges
• 1 small head cauliflower, cut into florets
• 7 tbsp. extra-virgin olive oil, divided
• 1 tsp. tahini
• Kosher salt
• Freshly ground black pepper
• 3 tbsp. sherry vinegar
• 8 c. torn mixed lettuces
• 2/3 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.