Autumn Salad With Horseradish Vinaigrette Recipe

Name: Autumn Salad With Horseradish Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat the oven to 400u00b0 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).

1531

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the salad:, 3/4 pound brussels sprouts, halved lengthwise, 3/4 pound cauliflower florets, 3 cups 1/2-inch cubes of butternut squash, and more.

Yes, Autumn Salad With Horseradish Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Autumn Salad With Horseradish Vinaigrette

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