For the salad:
- 1 large sweet potato
- 1 head of cauliflower
- 4 organic chicken apple sausage
- 1 cup cooked quinoa
- 1 tbsp. olive oil
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
For the dressing:
- 1 cup Italian parsley, minced
- 2/3 cup olive oil
- 1 clove garlic, minced
- 1 lemon, juiced
- 1 tsp. agave or honey
- salt & pepper, to taste
-Preheat the oven to 425 degrees F. and line a baking sheet with tin foil.
-Peel and chop the sweet potato and and cut the cauliflower into small florets.
-Slice the sausage in 1/2 inches rounds and toss with the veggies.
-Drizzle with olive oil, season with salt & pepper and top with herbs.
-Roast for 20 minutes, then stir and return to the oven for another 10 minutes.
-Remove from oven when golden brown and set aside.
-Meanwhile, toss all of the dressing ingredients into a jar and shake to combine.
-Mix the precooked quinoa in a large bowl with the roasted veggies and sausage.
-Toss with dressing and season with salt and pepper.