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