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Inspired by True Food Kitchen, this roasted vegetable salad brings together Brussels sprouts, butternut squash and cauliflower with a zesty horseradish dressing.
Oh my, do I have a treat for you today. It’s my new salad obsession and I have a feeling you’re going to be obsessed too!
This particular salad recipe is inspired by Dr. Weil’s Autumn Ingredient Salad, which is on the menu at his restaurant, True Food Kitchen.
I’ve had the pleasure of eating at True Food Kitchen a few times and while I’ve never ordered this salad, I love the restaurant. I’ve been hoping they’ll open one in Richmond someday.
Andrew, 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.
The roasted veggie trio in this recipe is straight perfection – cauli, butternut and sprouts! Here’s everything you need:
As you can probably tell from the ingredient list, this recipe is super straight forward, but it can be customized to your liking too!
Vegetables – Have a different veggie on hand or want to add your favorite roasted vegetable? Have at it!
Beans – I love the addition of cannellini beans here but you could try a different type of bean! I bet another white bean would work well or even chickpeas.
Protein – The beans do add a good amount of protein to this salad but you could absolutely add a grilled protein to this salad to make it even more filling! This apple cider vinegar chicken would be delish.
Mulberries – dried mulberries are the best for this salad, but if you have trouble finding them you can use another dried fruit like golden raisins or dried cranberries.
Dressing – I highly recommend my horseradish dressing but any vinaigrette dressing would be delicious on this! Even my classic lemon vinaigrette or my apple cider vinegar dressing.
Make the dressing: If you haven’t already, make the dressing by combining all ingredients except the olive oil. Slowly drizzle the olive oil in while whisking and set dressing aside.
Roast vegetables: Heat oven to 400°F. Place cauliflower, butternut squash and Brussels sprouts on a large baking sheet, spray with a little avocado oil spray or drizzle with oil, sprinkle with salt and pepper and toss to combine. Roast for 30-40 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.
Assemble salad: Remove vegetables from oven and allow to cool to room temperature, then combine in a large bowl with the beans, kale and pomegranate seeds. Toss in the dressing to evenly coat everything.Â
Serve: Top with dried mulberries and serve.
This salad will keep marinated for up to 2 days in the fridge. You could also prep and store each component separately for up to one week in the refrigerator.
If you make this roasted vegetable salad be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
Photos by Ashley McLaughlin.
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This was fantastic, and so full of flavor. The third time I at it, I was almost completely finished with my salad before I realized I’d forgotten to add the dressing. It didn’t even need it because there is so much flavor in all of the components! I probably will skip the step of making a dressing from here out. Thanks for sharing this one with us.
Yay! So glad you enjoyed this salad, Dena. Thanks for making it and for the review. I so appreciate it!
I’m always on the look out for warm salads, especially during the winter! This one fits the bill perfectly! So much plant based nutrients packed in and the horseradish dressing really takes the flavor up a notch! This one will be on rotation often.
So glad you loved this salad, Samantha!! Thanks for the review. I appreciate it!
Hi! Do you think you could make this the day before, then leave out to get to room temp and serve? Or does it need to be reheated? Thank you!
It can be served cold, but I would store it in the fridge if you’re going to make it in advance.
They also add steamed kale to their salad.
I ate this the other day at True Food Kitchen and loved it. Their version also had goat cheese in it which went very nicely.
I was obsessed with the crunchy toasted dried mulberries and looking them up on google, I see that they are now readily available. I *think* that the brussel sprouts in their version *may* have been shredded because it took a very long time to chew them.
I love slow roasted brussel sprouts that start to become super sweet at 375degrees in the oven and take on a little brown crunch on top, so I may try it like that instead of broiling.
Thanks for the horseradish vinaigrette recipe, and also the idea of the white beans which TFK did not have in it, but is a great idea to make it a complete meal.