VEGAN + GLUTEN-FREE
This roasted vegetable salad features Brussels sprouts, butternut squash and cauliflower with a zesty horseradish dressing.
LET'S MAKE IT
YIELD
LET'S START
4 servings
TYPE
vegan + gf
TIME
1 hour
MEAL
main / side
1
Toss Brussels sprouts, butternut squash and cauliflower with oil, salt and pepper. roast at 400F 30-40 minutes until caramelized
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2
Make horseradish dressing by whisking together champagne vinegar, horseradish, garlic, scallions, red pepper flakes, salt and olive oil.
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3
Let veggies cool to room temperature. Toss with kale, beans, pomegranate and dressing.
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4
Top salad with mulberries. Salad keeps up to 2 days in the fridge.
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⭐️⭐️⭐️⭐️⭐️ If you try this healthy roasted vegetable salad, be sure to leave a star rating and review on the blog post.