Roasted Vegetable Salad

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 salad is packed with a variety of roasted vegetables (caramelized to perfection), creamy canellinni beans, crunchy pomegranate arils, and a zesty horseradish dressing. Need I say more?! It’s seriously out of this world delicious.

Bowl with roasted vegetable salad with kale and beans.

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.

Kale, white beans and pomegranates in a mixing bowl.

Roasted Veggie Salad Ingredients

The roasted veggie trio in this recipe is straight perfection – cauli, butternut and sprouts! Here’s everything you need:

  • cauliflower florets
  • roasted butternut squash chunks
  • Brussels sprouts
  • canellinni beans
  • pomegranate arils
  • dried mulberries
  • kale
  • horseradish dressing

Kale salad with roasted vegetables and beans.

Substitutions & Notes

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 cannelini 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.

Roasted sweet potatoes, cauliflower and brussels on a sheet pan.

How to Make this Roasted Vegetable Salad

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. 

Serve: Top with dried mulberries and serve.

How Long Will This Salad Last?

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.

Bowl and fork with a roasted vegetable kale salad.

More Roasted Veggie Salad Recipes:

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!

Print
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Bowl with roasted vegetable salad with kale and beans.

Roasted Vegetable Salad


  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4
  • Diet: Vegetarian

Description

This roasted vegetable salad features Brussels sprouts, butternut squash and cauliflower with a zesty horseradish dressing.


Ingredients

  • 2 cups cauliflower florets, bite-size
  • 2 cups butternut squash chunks
  • 3 cups Brussels sprouts, halved
  • 1 15 oz. can cannellini beans (rinsed and drained)
  • 1/4 cup fresh pomegranate arils or dried pomegranate seeds
  • 3 Tablespoons dried mulberries 
  • 4 cups thinly sliced Lacinato (dinosaur) kale
  • Olive or avocado oil (or spray)

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
  • ⅓ cup extra virgin olive oil

Instructions

  1. Roast veggies: 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.
  2. Prep dressing: While veggies are cooking, make the dressing: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking, set aside. Taste and add more olive oil, if needed.
  3. Prep 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. You may find that you don’t need to use all of the dressing. 
  4. Serve: Portion into bowls, top with mulberries and serve. 
  5. Store: Salad will keep marinated for up to 2 days in the fridge.

Notes

  • If you don’t have champagne vinegar, you can use white wine vinegar, rice wine vinegar or white balsamic vinegar. 
  • Category: Salad
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 334
  • Sugar: 10g
  • Sodium: 758mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 10g
  • Protein: 14g
  • Cholesterol: 0mg

Keywords: roasted vegetable salad

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    13 comments
    1. Michelle
      November 15, 2020 AT 8:25 pm

      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!

      1. Brittany Mullins
        November 16, 2020 AT 3:52 pm

        It can be served cold, but I would store it in the fridge if you’re going to make it in advance.

    2. Robyn
      February 11, 2020 AT 2:59 pm

      They also add steamed kale to their salad.

    3. Allie
      November 25, 2018 AT 2:52 pm

      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.

    4. Shelley
      November 5, 2018 AT 7:49 am

      Should this be served at room t3mperature ?

      1. Brittany Mullins
        November 5, 2018 AT 2:27 pm

        Yes! It’s great served at room temp.

    5. Cara’s Healthy Cravings
      March 17, 2015 AT 7:07 am

      Mmmmm! I am certain I was love this vinaigrette, I just adore horseradish and it would pair quite nicely with the sweetness from the roasted veggies. Nice going!

    6. Dixya @ Food, Pleasure, and Health
      March 16, 2015 AT 5:06 pm

      i love roasted vegetables a lot so this is definitely going in my list..and the dressing, yum!

    7. Alyssa @ Life of bLyss
      March 16, 2015 AT 4:23 pm

      Horseradish vinaigrette?! You know the way to my heart. Now I have a to-do list item for when my beloved cilantro avocado stash runs out. 😉

    8. Lindsey
      March 16, 2015 AT 3:46 pm

      I am obsessed with this salad from True Foods! Thanks for posting the recipe!

      1. Brittany Mullins
        March 16, 2015 AT 10:03 pm

        You’re welcome! 🙂

    9. Erin @ Her Heartland Soul
      March 16, 2015 AT 12:45 pm

      Oh my yum! This sounds fabulous! Give me all the brussel sprouts!

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