*Recipe adapted from Sprouted Kitchen // serves 6
3/4 lb brussel sprouts, halved
3/4 lb cauliflower florets
3 cups kabocha squash, peeled, seeded and cubed into bite sized pieces
2tbsp safflower oil, plus more if needed
1 tbsp white balsamic
3/4-1tsp sea salt
1 tsp fresh ground pepper
1/2 tsp ground nutmeg
few pinches of cayenne
1 cup of cooked white beans such as great northern, cannellini etc, rinsed and drained
1/2 cup of pomegranete seeds
2 cups of arugula
1 tbsp horseradish
1 large clove of garlic, peeled and minced
1/2 shallot, minced
1 tsp honey
2 tbsp of white wine vinegar
1/4 cup of safflower oil
sea salt and pepper to taste
handful of fresh chives or parsley
if desired a little goat cheese or parmesan for topping
Preheat oven to 400. In a large bowl toss to coat the brussel sprouts, cauliflower and squash with oil, balsamic, salt, pepper, nutmeg and a few pinches of cayenne. Empty onto a large rimmed baking sheet ( or two if needed ). Roast for 35 minutes until edges are browned.
While the vegetables are roasting make the vinaigrette. In a food processor combine the horseradish, garlic, shallot, honey, white wine vinegar, safflower oil, salt and pepper and herbs. Blend until well combined.
When the Vegetables are removed from the oven add the beans to the hot tray and toss together. Let the vegetables cool for a few minutes then empty to large mixing bowl and add the pom seeds, arugula.Toss.
Evenly distribute salad into bowls give each bowl a generous drizzle of dressing and a sprinkle of goat cheese or parm. Enjoy!
*To make this salad a meal I added some wild rice to the mix, delish.