Created by: Chef Michael Sullivan, True Food Kitchen (truefoodkitchen.com)
2 c cauliflower florets
2 c butternut squash slices
3 c halved Brussels sprouts
2 c cannellini beans (cooked and drained)
3 Tbsp dry Pom seeds
3 Tbsp dry mulberries
3 Tbsp champagne vinegar
1 Tbsp prepared horseradish
1 tsp minced garlic
2 tsp minced scallions
1 pinch chili flakes
1 tsp salt
½ cup extra virgin olive oil
NUTRITION (per serving) 438 cal, 12 g pro, 38 g carb, 11 g fiber, 7 g sugars, 27.5 g fat, 4 g sat fat, 974 mg sodium
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