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Autumn Salad #2: Roasted Brussel Sprouts Salad with Butternut Squash, and Cauliflower with Horseradish Dressing

  • Author: Alex Caspero MA, RD
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: salad, dinner, lunch, main
  • Method: Oven bake
  • Cuisine: American

Description

Autumn Salad! Vegan & Gluten-Free. Roasted brussel sprouts, butternut squash and cauliflower tossed with white beans, cranberries & horseradish dressing


  • Author: Alex Caspero MA, RD
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: salad, dinner, lunch, main
  • Method: Oven bake
  • Cuisine: American
  • Author: Alex Caspero MA, RD
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: salad, dinner, lunch, main
  • Method: Oven bake
  • Cuisine: American
Scale

Ingredients

  • 1 cup of cubed butternut squash
  • 2 cups of sliced brussels sprouts
  • 2 cups of chopped cauliflower
  • 2 tbsp. olive oil
  • Salt and freshly ground pepper
  • 1 can white beans, drained and rinsed
  • 1/4 cup dried cranberries
  • 2 tbsp. toasted pine nuts

Horseradish Vinaigrette:

  • 1/8 cup unseasoned rice vinegar
  • 1 heaping tablespoons grated fresh or prepared horseradish
  • 1 small garlic clove
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper

Instructions

  1. Toss brussels sprouts, cauliflower & squash with olive oil and a generous pinch of salt and pepper.
  2. Spread in a single layer onto a baking sheet and place in a preheated 400 degree F oven.
  3. Roast for 30-40 minutes until tender.
  4. Remove from oven and let cool slightly
  5. Prepare the horseradish dressing by whisking all ingredients together.
  6. Toss cooked vegetables with drained white beans and add dressing.
  7. Top with cranberries and pine nuts.

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