Pump up a side salad with warm, roasted vegetables.

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Yields: 8 serving(s)

Prep Time: 20 mins

Total Time: 50 mins

Ingredients

• 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
• Kosher salt
• Freshly ground black pepper
• 3 tbsp. sherry vinegar
• 8 c. torn mixed lettuces
• 2/3 c. pomegranate seeds

Directions

• Step 1Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.
• Step 2Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl. Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.

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