Here's a warm roasted vegetable salad that is just perfect after a day of barre and yoga classes! A True Food Kitchen exclusive! This colorful vegetable salad celebrates fall's vibrant flavors, and provides steady energy for cool-weather work and play. Brussels sprouts, butternut squash and cauliflower - oven-roasted to bring out their sweetness - are complemented by a zesty dressing featuring horseradish, garlic and chili flakes. It’s guaranteed to help warm you up! Make it ahead; it tastes even better after the flavors meld overnight in the refrigerator.
2 cups cauliflower florets
2 cups butternut squash slices
3 cups Brussels sprouts halved
2 cups canellinni beans (cooked and drained)
3 tablespoons dry pomagranate seeds
3 tablespoons dry mulberries
3 tablespoons champagne vinegar
1 tablespoon prepared horseradish
1 teaspoon minced garlic
2 teaspoons minced scallions
1 pinch chili flakes
1 teaspoon salt
1/2 cup extra virgin olive oil
For the dressing:
Combine all ingredient except the olive oil and whisk to combine.
Slowly drizzle in the olive oil while whisking, set aside.
For the salad:
Toss the cauliflower in a little olive oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer.
Roast the cauliflower under the broiler until well caramelized and softened, about 10 minutes.
Roast the squash and Brussels sprouts using the same technique as the cauliflower.
Allow the vegetables to cook to room temperature, then combine them in a large bowl with the beans and dried fruits
Toss in the dressing to evenly coat everything.
Salad will keep marinated for up to 2 days in the fridge.