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Roasted Cauliflower, Sweet Potato, Quinoa & Chickpea Salad

1 head cauliflower, chopped 

1 large sweet potato, chopped 

2 tbsp oilive oil

1 tsp smoked paprika

Salt & pepper, to taste

3 cups spinach chopped lightly

1 can chickpeas, drained and rinsed

1 cup diced tomatoes

1/4 cup pickled red onions

Sunny Citrus Dressing

1/4 cup good quality olive oil

1/4 cup honey

1/4 cup lemon, lime or orange juice (combo is great)

Salt & pepper to taste

Preheat oven to 425F using the convection setting. (if you don't have this, rotate trays halfway through cooking or roast each tray separately)

Add chopped cauliflower to a large rimmed baking sheet; sprinkle with smoked paprika then drizzle with 1 tbsp olive oil; toss on the pan then add salt and pepper to taste. 

On a separate large-rimmed baking tray; toss chopped sweet potato with 1 tbsp olive oil; season with salt and pepper.

Bake each tray for 15-20 minutes or until fork tender and browned. Check after 12 minutes.

Cool on trays when finished. 

Make Salad dressing; refrigerate until ready to serve.

On a large platter or serving dish, layer spinach, quinoa, cauliflower, sweet potato and tomatoes to show the beautiful colours.

Drizzle with Sunny Citrus Dressing just before serving then toss. Season with salt & pepper to taste.

Top with pickled onions, optional.

Refrigerate any leftovers for a delicious snack. Serve alongside grilled fish or chicken.