Top of the morning to ya! How was your weekend? No green beer or crazy St. Patty’s Day celebrations for us as we spent most of the weekend house hunting. Well, house hunting and eating out at restaurants… because apparently that was the theme for our weekend. We rarely eat out multiple days in a row, but we had dinner plans every night — Burger Bach on Friday night, Lehja on Saturday night and Lalo’s Cocina on Sunday evening.

Burger Bach and Lehja are old favorites (and were delicious as usual), but Lalo’s Cocina is a new Mexican restaurant we’d never been to before. I’d been wanting to try since hearing good things from Alyssa so when she and her mom invited us to have dinner with them I suggested we go there. The food was really fresh, authentic and tasty! I had the shrimp and avocado salad and loved it — probably one of the better salads I’ve had at a Mexican restaurant.

Speaking of salads. I have a new salad obsession that I HAVE to share with you guys.

It’s got roasted vegetables (caramelized to perfection), creamy canellinni beans, crunchy pomegranate arils, and a zesty horseradish dressing.

It’s seriously out of this world delicious.

Sadly, I can’t take credit for coming up with this amazing combo. It’s Dr. Weil’s Autumn Ingredient Salad, which is on the menu at his restaurant, True Food Kitchen. I had the pleasure of eating at True Food Kitchen once when I was visiting LA a couple years ago. I didn’t have this salad, but I LOVED the restaurant and have since been hoping and wishing they’d open one in Richmond. Dr. Weil, if you’re reading this, will you please consider it? I know you already have a location in Fairfax, Virginia, just come a little further south. 🙂

I’m a roasted vegetable fanatic so I knew I would like this combo, but good gracious, I didn’t know I would like it this much.

Since finding this recipe I’ve already made the salad three times! It’s THAT good.

It’s so easy to whip up and it’s a great make-ahead option because it lasts a couple days in the fridge and you can eat it cold or at room temp.

I followed the recipe almost exactly only leaving out the dried mulberries (I adore dried mulberries but I didn’t have any on-hand). I changed up the dressing recipe a tiny bit by using pomegranate champagne vinegar and cutting the amount of olive oil in half. I also found that one batch of the dressing was plenty to dress two batches of the salads instead of one, which saves on the calories and fat.

I know it’s called the Autumn Ingredient Salad, but it works for winter too. And we have a few days left of winter so grab the ingredients and make this salad tonight. I promise you won’t regret it!

Roasted Vegetable Salad with Horseradish Vinaigrette

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★★★★★

5 from 1 reviews

• Author: Brittany Mullins
• Yield: 4 1x

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Description

Inspired by True Food Kitchen, this delicious salad brings together roasted Brussels sprouts, butternut squash and cauliflower with a zesty dressing featuring horseradish, garlic and red pepper flakes.

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Ingredients

• 2 cups cauliflower florets, bite-size
• 2 cups butternut squash chunks
• 3 cups Brussels sprouts, halved
• 1 15 oz. can canellinni beans (rinsed and drained)
• 1/4 cup pomegranate seeds

Horseradish Dressing

• 3 tablespoons champagne vinegar
• 1 tablespoon prepared horseradish
• 1 clove garlic, minced
• 2 teaspoons minced scallions
• 1 pinch crushed red pepper flakes
• 1 teaspoon sea salt
• ¼ cup extra virgin olive oil

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Instructions

1. For the dressing: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking, set aside.
2. For the salad: Heat oven to broil. Place cauliflower, squash and brussels sprouts on a baking sheet, spray with a little coconut oil cooking spray or drizzle with olive oil, sprinkle with salt and pepper and roast under the broiler about 10-15 minutes or until veggies are until well caramelized and softened with a few golden brown spots. Stir once mid-way through the cooking process and watch closely so the veggies don’t burn.
3. Remove from oven and allow vegetables to cool to room temperature, then combine them in a large bowl with the beans and pomegranate. Toss in the dressing to evenly coat everything. Salad will keep marinated for up to 2 days in the fridge.

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Nutrition

• Serving Size: 1/4 of recipe