Autumn Ingredient Salad

Fall flavors to feast on!

Autumn Ingredient Salad

This colorful vegetable salad celebrates fall’s vibrant flavors and offers plenty of nutrients. Pro tip: Make this ahead of time; it tastes even better after the flavors have marinated overnight. A True Food Kitchen exclusive!

Ingredients

2 cups cauliflower florets
2 cups butternut squash slices
3 cups Brussels sprouts, halved
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

Instructions

For the dressing:

1. Combine all ingredients except the olive oil and whisk to combine.

2. Slowly drizzle in the olive oil while whisking, and set aside.

For the salad:

1. Toss the cauliflower in a drizzle of olive oil, season with salt and pepper, and spread evenly on a cookie sheet in a single layer.

2. Roast the cauliflower under the broiler until well caramelized and softened, about 10 minutes.

3. Roast the squash and Brussels sprouts using the same technique as the cauliflower.

4. Allow the vegetables to cool to room temperature, then combine them in a large bowl with the beans and dried fruits.

5. Toss in the dressing to evenly coat everything.

Salad will keep marinating for up to two days in the fridge.