Description
This Cauliflower Wings and Mixed Greens Salad recipe is dairy-free and gluten-free; a great meal for those with dietary-restrictions. Perfect for lunch and dinner.
Ingredients
Units
Scale
For the cauliflower wings
- Spicy Cauliflower Buffalo Wings (if you don’t want them spicy, use mild wing sauce)
For the sweet potatoes
- 1 sweet potato, peeled and cubed
- 2 tablespoons coconut oil, melted
- 1/2–1 tsp pink Himalayan salt
- 1/2 tsp freshly cracked black pepper
For the salad
- 4 cups mixed greens
- 8–10 cherry tomatoes
- Handful micro greens
- Optional: black sesame seeds
For the light vinaigrette
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Pink himalayan salt, to taste
- Freshly cracked black popper, to taste
Instructions
- Preheat oven to 450 F.
- Grease baking dish and set aside (for the potatoes).
- Line baking pan with parchment paper and set aside (for the cauliflower wings).
- Place sweet potato cubes in baking dish, drizzle coconut oil and season with salt and pepper. Place potatoes in the oven and cook for 30-35 minutes, moving them half-way with a wooden spoon to keep them from burning.
- Follow instructions for the cauliflower wings and cook them simultaneously with sweet potatoes.
- Prep light vinaigrette: add all ingredients to a small bowl and whisk together until combined.
- Add mixed greens to a salad bowl and toss with light vinaigrette. Add in sweet potatoes, cauliflower wings, cherry tomatoes, micro greens and sesame seeds.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Roasting
- Cuisine: American