Autumn Roasted Vegetable Salad
About this Recipe
This colorful vegetable salad based on a dish at True Food Kitchen showcases the flavors of fall, and provides lots of detoxifying compounds in the form of cruciferous veggies. Brussels sprouts, butternut squash and cauliflower – oven-roasted to bring out their sweetness – are complemented by a zesty dressing featuring horseradish, garlic and chili flakes. It will warm you up! Make it ahead; it tastes even better after the flavors meld overnight in the refrigerator.
Ingredients
2 cups cauliflower florets cut into small pieces
2 cups acorn squash slices – peeled before or after cooking
3 cups Brussels sprouts halved or quartered
2 cups soaked, cooked and drained canellinni beans (or use canned)
1 head of green leafy kale, sliced thinly and lightly massaged
6 tablespoons dried apricots
1 teaspoon cumin
Avocado Oil
For the Dressing:
5 tablespoons apple cider vinegar
1 1/2 tablespoon prepared horseradish
1/4 tsp garlic powder
3 teaspoons minced scallions
1 pinch chili flakes
1/4 teaspoon salt
3/4 cup extra virgin olive oil
Step by Step Instructions
Step 1
Toss the cauliflower in a little avocado oil, season with salt and pepper and spread evenly on one side of a cookie sheet in a single layer. Do the same with the Brussels sprouts on the other side of the cookie sheet.
Step 2
Roast the cauliflower and the brussels sprouts under a low broiler until well caramelized and softened, stirring every 5 minutes.
Step 3
Toss the squash with the cumin, a little salt and avocado oil. Roast the squash using the same technique
Step 4
While the veggies are cooking, combine all dressing ingredients and whisk or shake in a jar
Step 5
Allow the vegetables to cool to room temperature, then combine them in a large bowl with the beans and dried fruits
