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Roasted cauliflower and sweet potato salad with citrus-chipotle vinaigrette

Ingredients

  • 1/2 head cauliflower, chopped into florets
  • 1 sweet potato, large
  • 6 tablespoons extra virgin olive oil, divided
  • Sea salt, to taste (I like about 1/4 teaspoon for veg and 1/2 for dressing, as a guide)
  • 1 teaspoon chipotle in adobo
  • 1/4 teaspoon orange zest
  • 1 orange, juice freshly squeezed
  • 1/4 teaspoon lime zest
  • 1 lime, juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1-1/2 teaspoon coconut sugar
  • 1/2 cup crunchy salted chickpeas (store-bought)
  • 44 cups baby arugula

Directions

  1. Preheat oven to 475F. LINE a baking sheet with parchment.
  2. Prep sweet potato by peeling and slicing in half lengthwise. Then halve each lengthwise again to create four pieces, and slice each into 1/2-inch slices.
  3. Toss cauliflower and sweet potato with two tablespoons olive oil and salt on the prepared baking sheet to coat well. Roast until lightly browned in placed and still firm to the bite, about 15-20 minutes, flipping once halfway for even roasting.
  4. Meanwhile, use an immersion blender with its accompanying cup (or a blender) to process the chipotle, zests, juices, coconut sugar, sea salt, and remaining olive oil until smooth. Adjust seasoning to taste.
  5. To serve, arrange the baby arugula around the perimeter of a serving platter. Fill the center with the roasted cauliflower and sweet potato, drizzle with the dressing and garnish with the crunchy chickpeas. Serve immediately. Refrigerate any leftover dressing for another use.

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