Roasted Vegetable Salad
User Reviews
4.7
Roasted Vegetable Salad
Description
The salad starts with roasting cauliflower florets, butternut squash chunks, and halved Brussels sprouts at 400°F until they are tender and caramelized, developing nuanced browned flavors and soft textures. These are then cooled to room temperature and mixed with rinsed cannellini beans and thinly sliced Lacinato kale, providing a mix of hearty greens and creamy beans for protein and fiber.
The dressing highlights champagne vinegar, horseradish, minced garlic, scallions, red pepper flakes, sea salt, and extra virgin olive oil, creating a sharp, slightly spicy, and bright contrast to the roasted vegetables’ earthiness. Pomegranate arils lend bursts of tart juiciness.
Finishing the salad with dried mulberries adds unexpected mild fruity notes and chew. The overall effect is a composed salad that balances sweet, savory, bright, and textured elements, suitable for a side dish or a light meal.
Notes clarify that the champagne vinegar used can be substituted with white wine, rice wine, or white balsamic vinegar if unavailable, allowing slight variations in acidity and flavor nuance.
Ingredients
- 2 cups cauliflower bite-size, florets
- 2 cups butternut squash chunks
- 3 cups Brussels sprouts halved
- 1 15 oz. cannellini beans rinsed and drained, can
- 1/4 cup pomegranate arils fresh or dried pomegranate seeds
- 3 Tablespoons dried mulberries
- 4 cups Lacinato kale dinosaur kale, thinly sliced
- olive oil or spray, or avocado oil
- dressing
- 3 Tablespoons champagne vinegar
- 1 Tablespoon horseradish prepared
- 1 clove garlic minced
- 2 teaspoons scallions minced
- 1 pinch red pepper flakes crushed
- 1 teaspoon salt sea salt
- ⅓ cup extra virgin olive oil
Instructions
- Roast veggies: Heat oven to 400°F. Place cauliflower, butternut squash and brussels sprouts on a large baking sheet, spray with a little avocado oil spray or drizzle with oil, sprinkle with salt and pepper and toss to combine. Roast for 30-40 minutes or until veggies are until well caramelized and softened with a few golden brown spots. Stir once mid-way through the cooking process and watch closely so the veggies don’t burn.
- Prep dressing: While veggies are cooking, make the dressing: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking, set aside. Taste and add more olive oil, if needed.
- Prep salad: Remove vegetables from oven and allow to cool to room temperature, then combine in a large bowl with the beans, kale and pomegranate seeds. Toss in the dressing to evenly coat everything. You may find that you don’t need to use all of the dressing.
- Serve: Portion into bowls, top with mulberries and serve.
- Store: Salad will keep marinated for up to 2 days in the fridge.
Notes
- If champagne vinegar is not available, substitute with white wine vinegar, rice wine vinegar, or white balsamic vinegar without altering the salad's balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 334kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 12g | 71% |
| Sodium | 758mg | 32% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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