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