Roasted Sweet Potato and Cauliflower Quinoa Salad

1. Preheat the oven to 425°F.

2. Add chopped cauliflower and sweet potatoes to a sheet pan. Add 2 ½ tbsp avocado oil, ½ tsp salt, paprika, and garlic powder. Toss to combine, then place in the oven for 35-40 minutes, tossing halfway until browned.

3. Prepare the dressing by adding chopped garlic, rosemary, and lemon peel to a jar. Heat the remaining avocado oil until hot enough to sizzle, then pour it over the rosemary and garlic. Let it sit for about 5 minutes.

4. Add olive oil, ½ tsp salt, pepper, honey, Dijon mustard, lemon juice, and water to the jar. Close with a cap, then shake well to mix the dressing.

5. In a large mixing bowl, combine kale, chopped apple, red onion, dates, pecans, and the remaining salt.

6. Add roasted cauliflower and sweet potatoes to the bowl, then add dressing to taste and toss the salad.