Autumn Salad with Horseradish Vinaigrette

By Ali Slagle
October 22, 2015
7 Comments


Author Notes: From Sara Forte at The Sprouted KitchenAli Slagle

Serves: 6

Ingredients

For the salad:

  • 3/4 pound brussels sprouts, halved lengthwise
  • 3/4 pound cauliflower florets
  • 3 cups 1/2-inch cubes of butternut squash
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white balsamic
  • 3/4 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon ground nutmeg
  • A few pinches of cayenne
  • 1 cup cooked white beans, rinsed and drained
  • 1/2 cup pomegranate seeds
  • 2 cups arugula

For the vinaigrette:

  • 1 tablespoon prepared horseradish
  • 1 clove garlic
  • 1/2 shallot
  • 1 teaspoon honey
  • 2 tablespoons white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • Handful of chives and/or parsley (optional)

Directions

  1. Preheat the oven to 400° F. Add the brussels, cauliflower, and squash to a large-rimmed baking tray. Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg and few pinches of cayenne, and toss everything together with your hands to coat. Roast in the upper third of the oven for 35 minutes, until edges are browned.
  2. While the vegetables roast, make your dressing. In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt, and pepper, and herbs. Blend everything together to mix well. Taste for salt and pepper and set aside.
  3. As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together. Allow the vegetables to cool to room temperature. Add the pomegranate seeds, arugula, and a good drizzle of the dressing and toss everything to coat.
  4. Serve at room temperature (or cold after chilling the roasted vegetables).

More Great Recipes:
Salad|Vegetable|Fall|Thanksgiving|Winter|Christmas|Vegetarian

Reviews (7) Questions (0)

7 Comments

jodyrah April 19, 2017
Love this. Used arugula from the garden. It doesn't need the beans but pomegranate seeds are a must.
 
Tara February 16, 2017
So delicious!! I doubled the recipe and added broccoli to the mix of veggies. I did not use salad, but just the veggies as a side dish. Thinking of adding in Quinoa next time for a veggie only dish. Thank you!
 
Caroline December 4, 2016
Followed the recipe exactly. Works fine. Good but I'm not bowled over. May make it again; will depend on how good the leftovers are.
 
Tory W. January 8, 2016
Can you make the dressing a day or two ahead?
 
ghainskom November 9, 2015
Eating this as I type. Making colleagues envious. Tastes as good as it looks (color combinations of the pomegranate seeds, pumpkin, arugula and cabbages are a feast to the eye, really). Love the honey and horseradish contrast in the sauce.
 
marrison November 3, 2015
I made this for a Halloween party dinner and everyone went wild. I did make some alterations: I used white wine vinegar for the roasting sauce (not a fan of balsamic) as well as the vinaigrette. I had to leave out the pomegranate seeds but not by choice--they would have been a lovely addition. I used kale since I couldn't get arugula and sautéed it for about 8 minutes before adding. It was more of a side dish than a salad, but the flavor was amazing.
 
Gena H. November 1, 2015
Love everything about this, Ali.