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Roasted Vegetable Salad
4.7 from 72 votes

Roasted Vegetable Salad

This Roasted Vegetable Salad combines caramelized cauliflower, butternut squash, and Brussels sprouts with kale, cannellini beans, and pomegranate seeds for texture and bright flavor. A tangy champagne vinegar dressing with horseradish and garlic complements the natural sweetness of the roasted vegetables. Dried mulberries add subtle chewiness and a slight sweetness as a finishing touch.

Prep Time
20 mins
Cook Time
40 mins
Servings: 4
Calories: 334 kcal
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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. 
  4. Serve: Portion into bowls, top with mulberries and serve. 
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 334

% 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.