Autumn Roasted Veggie Salad Recipe - (4.2/5)

Ingredients

• SALAD:
• 2 cups cauliflower florets
• 2 cups butternut squash slices
• 3 cups halved brussels sprouts
• 2 cups cannellini beans (cooked and drained)
• 3 tablespoons dry pomegranate seeds
• 3 tablespoons dry mulberries
• DRESSING:
• 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