Roasted Vegetable Salad
Published Jan 29, 2021, Updated Jul 24, 2023
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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 salad is packed with a variety of roasted vegetables (caramelized to perfection), creamy cannellini beans, crunchy pomegranate arils, and a zesty horseradish dressing. Need I say more?! It’s seriously out of this world delicious.
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.
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
- horseradish dressing
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 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.
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?
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.
More Roasted Veggie Salad Recipes:
- Quinoa Salad with Kale and Roasted Sweet Potatoes
- Roasted Broccoli Quinoa Salad
- Roasted Tomato Salad
- Crackling Cauliflower (Roasted Cauliflower Salad)
- Roasted Butternut Squash Salad
- Roasted Sweet Potato Salad
- Roasted Cauliflower Salad
Roasted Vegetable Salad
- 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
- 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
- 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.
- 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.
- 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.
- Serve: Portion into bowls, top with mulberries and serve.
- Store: Salad will keep marinated for up to 2 days in the fridge.
- If you don’t have champagne vinegar, you can use white wine vinegar, rice wine vinegar or white balsamic vinegar.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Ashley McLaughlin.