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Cauliflower Sweet Potato Salad

August 1, 2016

Cauliflower Sweet Potato Salad
Paula Nemzek for KCTS 9 Cooks

Studded with crisp bacon bits, this savory alternative to traditional potato salad gets an extra flavor boost from roasted vegetables and a Dijon dressing spiked with curry. A cool summer side to anything hot off the grill.

Serves 4 to 6

1 medium head cauliflower, cut into florets (about 2 cups)
2 small red garnet yams or sweet potatoes, peeled and cubed (about 2 cups)
4 tablespoons extra virgin olive oil
1/2 cup finely diced celery
1/2 cup finely diced red onion
2 hard-cooked eggs, peeled and chopped
3 slices uncured bacon, cooked crisp and chopped
Chopped scallions and toasted slivered almonds for garnish (optional)

Dijon-Curry Dressing
1/4 cup mayonnaise
1/2 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
1/8 teaspoon paprika
1/4 teaspoon each kosher salt and freshly ground black pepper

Prepare the roasted vegetables first. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

In a large plastic bag, toss cauliflower and sweet potato with olive oil until lightly coated. Turn out in a single layer on prepared baking sheet, and bake for 18 to 22 minutes, until the vegetables start to caramelize, and just fork-tender but not mushy. Cool to room temperature before adding to salad.

Meanwhile, in a large salad bowl, combine remaining salad ingredients, except bacon.

In a medium bowl, whisk dressing ingredients until thoroughly blended. Adjust seasoning to taste. Add dressing to the salad along with the sweet potatoes and cauliflower. Toss gently together until evenly coated.

Chill salad in the refrigerator for one hour to allow flavors to mingle. Gently stir in bacon right before serving, then top with green onions and toasted almonds.


There are 1 comments

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This salad was a real hit.  I was making the dressing when I realized I was out of curry, so I used garam masala which was delicious.  I am sure when I make it next time, and I will for sure, that it will be great with curry as well.  It was satisfying like potato salad, but tasted lighter and fresher.  It will be perfect for upcoming fall pot lucks.

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