Author Notes
From Sara Forte at The Sprouted Kitchen —Ali Slagle
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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
-
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.
-
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.
-
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.
-
Serve at room temperature (or cold after chilling the roasted vegetables).
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