Before we fully transition into overdosing on spring’s bounty of greens on greens on greens, here’s one more bowl of healthy comfort food to pay homage to the winter that just would not quit. This warm vegetable salad is very much inspired by a dish I fell in love with from True Food Kitchen in Newport Beach. Loaded with perfectly caramelized vegetables and dressed in a spicy horseradish dressing, this is the salad to eat when you’re not in the mood for salad.

roasted vegetable horseradish saladIMG_3410

Ingredients:

  • 1 head of cauliflower, chopped into florets
  • 2 sweet potatoes, diced
  • 3 cups brussels sprouts, halved
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 scallion (white part only), finely sliced
  • 1/4 cup champagne vinegar
  • 2 tbsp. prepared horseradish
  • 1/4 tsp. crushed red pepper
  • 1 tsp. sea salt
  • 1/2 cup extra virgin olive oil
  • 2.5 cooked white beans
  • 1/2 cup pomegranate seeds
  • 1/4 cup dried mulberries

Directions:

  1. Pre-heat broiler. Toss cauliflower in a light coating of olive oil and salt, and roast under broiler until soften and lightly caramelized — about 10 minutes. Do the same for the sweet potatoes (which may take 15 minutes) and brussels sprouts.
  2. While vegetables are roasting, sauté garlic, shallots and scallions in a teaspoon of olive oil over medium heat for three minutes. Whisk in the champagne vinegar, horseradish, red pepper, salt and olive oil, and remove from heat.
  3. Once vegetables are finished roasting, mix with beans, pomegranate seeds and dried mulberries. Toss with dressing to coat evenly, and serve warm.