Cauliflower Sweet Potato Salad

This Cauliflower Sweet Potato Salads is a twist off of the traditional potato salad that we’re used to. The combination of ingredients that are tossed in a creamy curry mayo dressing creates a burst of flavor that’s hard to beat. Serve this at your next summer gathering!
INGREDIENTS
For the Salad:

1. 1 medium sweet potato, peeled & cubed (~2 cups raw)
2. 1 Tbsp. olive oil
3. ½ medium head of cauliflower, finely chopped (~1 ½ cups)
4. ½ cup celery, diced
5. ⅓ cup red onion, diced
6. 2 hard boiled eggs, peeled and chopped
7. 2 slices uncured bacon, cooked and chopped (Whole30-Friendly – Pederson Natural Farms or Omit

For the Dressing:

1. ¼ cup mayonnaise, homemade or organic (such as Primal Kitchen)
2. ½ Tbsp.Dijon mustard or yellow mustard for Whole30-Friendly
3. 1 tsp. apple cider vinegar
4. 1/2 tsp. garlic powder
5. ½ tsp. curry powder
6. 1/8 tsp. paprika
7. ¼ tsp. sea salt
8. ¼ tsp. pepper

INSTRUCTIONS

• Preheat oven to 375°F. Peel and cube sweet potato then toss with olive oil.
• Bake for 18-22 minutes or cooked through and golden. Allow to cool before adding to salad.
• Meanwhile, combine salad ingredients in a large bowl.
• Mix dressing ingredients in a separate bowl.
• Add dressing to the salad ingredients along with the sweet potatoes and toss together until evenly coated.
• Chill in refrigerator for at least 30 minutes to allow flavors to mingle.
• Top with green onions and optional toasted almonds before serving.

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