Cauliflower Sweet Potato Salad with Bacon~Whole 30

By Kathy C.

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

• 1 medium sweet potato, peeled & cubed (~2 cups raw)
• 1 Tbsp. olive oil
• 1/2 medium head of cauliflower, finely chopped (~1 1/2 cups)
• 1/2 cup celery, diced
• 1/3 cup red onion, diced
• 2 hard boiled eggs, peeled and chopped
• 2 slices uncured bacon, cooked and chopped (Whole30-Friendly - Pederson Natural Farms or Omit
• 1/4 cup mayonnaise, homemade or organic (such as Primal Kitchen)
• 1/2 Tbsp.Dijon mustard or yellow mustard for Whole30-Friendly
• 1 tsp. apple cider vinegar
• 1/2 tsp. garlic powder
• 1/2 tsp. curry powder
• 1/8 tsp. paprika
• 1/4 tsp. sea salt
• 1/4 tsp. pepper

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from therealfoodrds.com

Preparation

Step 1

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.