Roasted Vegetable Salad with Horseradish Vinaigrette
This is a delicious and healthy salad of roasted winter vegetables adapted from a True Foods recipe deconstructed by Sprouted Kitchen. It’s the perfect side dish to go with roasted meats of all kinds or fish such as salmon. If you like to serve your Thanksgiving dinner with separate dishes of roasted veggies you could also try out this recipe as an interesting way of using up any leftovers.
Ingredients
3/4 lb Brussels Sprouts
3/4 lb cauliflower florets
3 cups butternut squash, peeled and cut into ½” cubes
2 Tbsp extra virgin olive oil
1 Tbsp white balsamic vinegar
¾ tsp sea salt
1 tsp fresh ground pepper
½ tsp ground nutmeg
Few pinches cayenne (optional)
one 15 oz can cooked white beans (Great Northern, cannellini, etc.)
½ cup dried cranberries (or pomegranate seeds, or bacon bits)
2 cups packed arugula or baby kale (This could be substitute for bok choy, mustard greens, or almost any other spicy green leafy vegetable.)
For the dressing
1 Tbsp prepared horseradish
1 large clove garlic
½ a shallot OR ¼ red onion
1 tsp honey
2 Tbsp white wine vinegar
¼ cup extra virgin olive oil
½ tsp sea salt
½ tsp freshly ground pepper
Handful fresh chives and/or parsley
Dollop of crème fraiche, optional
Method
Preheat oven to 400 F (don't use convection). Cut the Brussels sprouts in half lengthwise and cut the cauliflower into similar sized florets. Peel, de-seed and cube the butternut squash and put all these vegetables together in a large, rimmed baking tray.
Drizzle with the olive oil, balsamic vinegar, salt, pepper, nutmeg & a few pinches of cayenne (optional). Toss with hands to coat. Roast in upper third of oven for 35 minutes until edges are browned.
While the vegetables roast, make the dressing. Combine horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt, pepper, chives and/or parsley and crème fraiche using immersion blender. Set aside.
After removing the vegetables form the oven, add the beans to the tray and mix gently with a spoon. Allow to cool to room temperature. Add the dried cranberries (or pomegranate seeds, or bacon bits) , arugula (or baby kale) and dressing, tossing everything to coat evenly and sprinkle with Parmesan if desired.
This salad may be served at room temperature or cold, as preferred.
This salad will work well with various substitutions/additions if you happen to have other winter vegetables on hand. The sprouts, squash and cauliflower create a nice blend of textures that you might not get with the alternatives, but in terms of flavors you could try things such as roasted turnips, kohlrabi, carrots, beets or radishes and even lightly braised broccoli.