*Recipe adapted from Sprouted Kitchen // serves 6 SALAD: 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…
ROASTED VEGETABLE SALAD WITH POMEGRANATE & A HORSERADISH VINAIGRETTE
