Roasted Vegetable Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of roasted Brussels sprouts, butternut squash, and cauliflower tossed with white beans, pomegranate, and lacinato kale. Dressed with a sharp horseradish vinaigrette. Hearty enough to serve as a vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cauliflower florets (bite-size)
- 2 cups butternut squash chunks
- 3 cups Brussels sprouts (halved)
- 1 15 oz. can cannellini beans (rinsed and drained)
- 1/4 cup fresh pomegranate arils or dried pomegranate seeds
- 3 Tablespoons dried mulberries
- 4 cups thinly sliced Lacinato (dinosaur kale)
- Olive or avocado oil (or spray)
- Dressing
- 3 Tablespoons champagne vinegar*
- 1 Tablespoon prepared horseradish
- 1 clove garlic (minced)
- 2 teaspoons minced scallions
- 1 pinch crushed red pepper flakes
- 1 teaspoon sea salt
- ⅓ cup extra virgin olive oil
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 230mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 967mg
- Calcium
- 198mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.