Roasted Vegetable Salad | Recipe Cart | Recipe Cart

Ingredients

• 2 cups cauliflower florets, bite-size
• 2 cups butternut squash chunks
• 3 cups Brussels sprouts, halved
• 1 15 oz. can cannellini beans (rinsed and drained)
• 1/4 cup fresh pomegranate arils or dried pomegranate seeds
• 3 Tablespoons dried mulberries
• 4 cups thinly sliced Lacinato (dinosaur) kale
• Olive or avocado oil (or spray)
• 3 Tablespoons champagne vinegar*
• 1 Tablespoon prepared horseradish
• 1 clove garlic, minced
• 2 teaspoons minced scallions
• 1 pinch crushed red pepper flakes
• 1 teaspoon sea salt
• ⅓ cup extra virgin olive oil