Wednesday, October 26, 2016

Autumn Ingredient Salad

With November upon us, it's time to start planning for most important meal of the year. Here is a vibrant salad that celebrates Autumn's most popular vegetables like cauliflower, butternut squash, brussel sprouts and dried fruits (mulberries and pomegranate seeds), all woven together by a mouthwatering horseradish, garlic and chili flake dressing. Not only is this salad delicious and healthy but it can also be made a day in advance, which is key when prepping for Thanksgiving.

Recipe after the break:

Autumn Ingredient Salad:
4 servings:

2 cups cauliflower florets
2 cups butternut squash cubes (1"-2" cubes)
3 cups Brussels sprouts halved
2 cups cannelinni beans (cooked and drained)
3 tablespoons pomegranate seeds
3 tablespoons dry mulberries
3 tablespoons champagne vinegar
1 tablespoon prepared horseradish
1 teaspoon minced garlic
2 teaspoons minced scallions
1 pinch chili flakes
1 teaspoon salt
1/2 cup extra virgin olive oil

For the dressing:
Combine all of ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking, set aside.
For the salad:
Toss the cauliflower in a little olive oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer. Roast the cauliflower under the broiler until well caramelized and softened, about 10 minutes. Roast the squash and Brussels sprouts using the same technique as the cauliflower. Allow the vegetables to cool to room temperature, then combine them in a large bowl with the beans and dried fruits. Toss in the dressing to evenly coat everything.
Salad will keep marinated for up to 2 days in the fridge.


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