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Bowl with roasted vegetable salad with kale and beans.
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4.71 from 24 votes

Roasted Vegetable Salad

This roasted vegetable salad features Brussels sprouts, butternut squash and cauliflower with a zesty horseradish dressing.
Prep Time20 minutes
Cook Time40 minutes
Course: Salad
Cuisine: American
Keyword: roasted vegetable salad
Servings: 4


  • 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
  • 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. 


Serving: 1/4 of recipe | Calories: 334kcal | Carbohydrates: 41g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 758mg | Fiber: 10g | Sugar: 10g