The beauty of the fall season isn’t just the leaves changing color or the crispiness of the air; it’s also the amazing array of vegetables that are in season. Combining it altogether in a wonderful seasonal salad with a creamy and tangy dressing is the perfect way indulge — in a healthy way!
- 2 cups of roughly chopped butternut squash
- 2 cups chopped cauliflower
- 2 cups brussel sprouts, halved
- 1 purple carrot
- 1/4 small onion
- 2 Tbsp. olive oil
- pinch of cayenne pepper
- pinch of nutmeg
- 1/4 cup goji berries
- 1/4 cup pomegranate seeds
2 Tbsp. horseradish vinaigrette dressing (recipe below)
- 1/4 cup olive oil
- 2 Tbsp. horseradish (can add more if you want more of a kick)
- 1 Tbsp. dijon mustard
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. apple cider vinegar
- 1 tsp. minced garlic
- 1 tsp. maple syrup
Preheat oven to 400˚F.
Roughly chop up the vegetables into large pieces.
Spread over a baking tray and drizzle with oil and spices, gently toss to make sure it’s evenly spread.
Roast for about 20 minutes
Add the goji berries and pomegranate seeds (soak the goji berries for 15 minutes beforehand and drain out water)
Combine dressing ingredients and blend until smooth.
Gently toss the dressing with the salad.
*You can add beans or chickpeas into the salad for an extra protein boost.
By: Binny Liu