Ingredients

The following ingredients have 4 Servings
  • 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
  • ⅓ cup extra virgin olive oil

Instruction

  • 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.