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Bonus – 12 Days of Recipes: Veggie Salad with Horseradish Vinaigrette
December 26, 2016
Bonus: Veggie Salad with Horseradish Vinaigrette
Recipe Type: 12 Days of Recipes (and Gift Ideas)
*Because we love recipes (and our customers).
Ingredients
- ¾ lbs. Brussels sprouts, halved lengthwise
- ¾ lbs. cauliflower florets
- 3 c. ½ inch cubes of butternut squash
- 2 tbsp Well Seasoned extra-virgin olive oil
- 1 tbsp White Balsamic Vinegar
- ¾ tsp sea salt
- 1 tsp freshly ground pepper
- ½ tsp ground nutmeg
- A few pinches of cayenne
- 1 can cannellini beans, rinsed and drained
- ½ c. pomegranate seeds
- 2 c. fresh arugula
For the vinaigrette:
- 1 tbsp Crazyhorse horseradish*
- 1 clove garlic
- ½ shallot
- 1 tsp honey
- 2 tbsp Beaufor white wine vinegar
- ¼ c. Well Seasoned extra-virgin olive oil
- Sea salt and freshly cracked pepper
- Handful of freshly chopped parsley
Instructions
- Preheat the oven to 400° F. Add the Brussels, cauliflower, and squash to a large-rimmed baking tray. Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg and few pinches of cayenne, and toss everything together with your hands to coat. Roast in the upper third of the oven for 35 minutes, until edges are browned.
- While the vegetables roast, make your dressing. In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt, and pepper, and herbs. Blend everything together to mix well. Taste for salt and pepper and set aside.
- As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together. Allow the vegetables to cool to room temperature. Add the pomegranate seeds, arugula, and a good drizzle of the dressing and toss everything to coat. Toss with parsley. Serve at room temperature.
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