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Autumn Salad with Horseradish Vinaigrette
Ingredients
  • subheading: For the salad:
  • ¾ pound brussels sprouts, halved lengthwise
  • ¾ pound cauliflower florets
  • 3 cups ½-inch cubes of butternut squash
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white balsamic
  • ¾ teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon ground nutmeg
  • A few pinches of cayenne
  • 1 cup cooked white beans, rinsed and drained
  • ½ cup pomegranate seeds
  • 2 cups arugula
  • subheading: For the vinaigrette:
  • 1 tablespoon prepared horseradish
  • 1 clove garlic
  • ½ shallot
  • 1 teaspoon honey
  • 2 tablespoons white wine vinegar
  • ¼ cup extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • Handful of chives and/or parsley (optional)
Steps
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