Roasted Vegetable Salad

VEGAN + GLUTEN-FREE

Vegetable Salad

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

LET'S MAKE IT

Roasted Vegetable Salad

YIELD

LET'S START

4 servings

TYPE

vegan + gf

TIME

1 hour

MEAL

main / side

Roast Vegetables

1

Toss Brussels sprouts, butternut squash and cauliflower with oil, salt and pepper. roast at 400F 30-40 minutes until caramelized

NEXT STEP

Make Dressing

2

Make horseradish dressing by whisking together champagne vinegar, horseradish, garlic, scallions, red pepper flakes, salt and olive oil.

NEXT STEP

Prep Salad

3

Let veggies cool to room temperature. Toss with kale, beans, pomegranate and dressing.

NEXT STEP

Serve Salad

4

Top salad with mulberries. Salad keeps up to 2 days in the fridge.

NEXT

⭐️⭐️⭐️⭐️⭐️ If you try this healthy roasted vegetable salad, be sure to leave a star rating and review on the blog post.