This salad is inspired by one of Meg’s favorite healthy go-to restaurants, True Life Kitchen (BTW- if you live near one and haven’t yet tried it – it’s a must do!). Packed with seasonal veggies, pomegranate seeds, and antioxidant-filled dried mulberries, this nutrient superstar of a salad is the perfect holiday starter. Add salmon or chicken to increase the protein!
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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Ingredients
Salad
- 1 1/2 Lb brussel sprouts trimmed and halved
- 1 Medium cauliflower cut into florets
- 1 Lb butternut squash cubed
- 2 Tbsp olive oil
- 1/2 Cup pomegranate seeds
- 1 1/2 Cups white beans
- 1/2 Cup dried mulberries or any dried and unsweetened berry
- goat cheese to top, optional
Dressing
- 1/3 Cup olive oil
- 2 Tbsp horseradish fresh or prepared
- 2 tsp raw honey or maple syrup
- 2 Tbsp garlic finely minced
- 2 Tbsp apple cider vinegar
- 1 tsp dijon mustard
Ingredients
Salad
Dressing
|
Instructions
Dressing
- Add all of the vinaigrette ingredients to a jar or bottle, stir, whisk or shake very well to combine.
Salad
- Preheat oven to 450º F. Toss butternut squash with 1/2 the olive oil in a roasting pan and season with salt and pepper. Put in the pre-heated oven for about 10 minutes.
- Meanwhile, toss brussel sprouts and the cauliflower with remaining olive oil in a large bowl, and season with a bit of salt and pepper.
- After 10 minutes, remove squash from oven and add the Brussels sprouts and cauliflower, and place back in oven until the vegetables are crisp-tender and beginning to brown at edges, about 15 to 20 minutes.
- Remove the pan from the oven. If your want this salad hot, toss immediately with dressing, pomegranate, mulberries, and beans. Sprinkle with goat cheese (Optional). Otherwise, let cool before combining.
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