Roasted Vegetable Salad
User Reviews
4.7
72 reviews
Excellent
Roasted Vegetable Salad
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This roasted vegetable salad features Brussels sprouts, butternut squash and cauliflower with a zesty horseradish dressing.
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Ingredients
- 2 cups cauliflower florets bite-size
- 2 cups butternut squash chunks
- 3 cups Brussels sprouts halved
- 1 15 oz. can cannellini beans rinsed and drained
- 1/4 cup fresh pomegranate arils or dried pomegranate seeds
- 3 Tablespoons dried mulberries
- 4 cups thinly sliced Lacinato dinosaur kale
- olive or avocado oil or spray
- dressing
- 3 Tablespoons Champagne vinegar*
- 1 Tablespoon prepared horseradish
- 1 clove garlic minced
- 2 teaspoons minced scallions
- 1 pinch crushed red pepper flakes
- 1 teaspoon 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
- champagne vinegar, you can use white wine vinegar, rice wine vinegar or white balsamic vinegar.
- If you don't have champagne vinegar, you can use white wine vinegar, rice wine vinegar or white balsamic vinegar.
Nutrition Information
Show Details
Serving
1/4 of recipe
Calories
334kcal
(17%)
Carbohydrates
41g
(14%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
12g
Sodium
758mg
(32%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
72 reviews
Excellent
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