October Recipe of the Month - Autumn Salad
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
- TO MAKE THE DRESSING: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking. Set aside.
- TOSS the cauliflower in a little olive oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer. Roast the cauliflower under the broiler until well caramelized and softened, about 10 minutes. Roast the squash and Brussels sprouts using the same technique as the cauliflower. Allow the vegetables to cook to room temperature, then combine them in a large bowl with the beans and dried fruits.
- TOSS the dressing to evenly coat the salad. Salad will keep marinating for up to two days in the fridge.
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