Bonus – 12 Days of Recipes: Veggie Salad with Horseradish Vinaigrette

December 26, 2016

Veggie Salad with Horseradish Vinaigrette - Bonus Recipe for our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

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.