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!
Add all of the vinaigrette ingredients to a jar or bottle, stir, whisk or shake very well to combine.
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.