Roasted Butternut Squash, Brussels Sprout and Cauliflower Salad with Sriracha Vinaigrette
 
 
Roasted winter veggies get tossed with a spicy sriracha vinaigrette...get your taste buds excited!
Yield: 6-8 servings
Ingredients
  • 8 oz brussels sprouts, halved lengthwise
  • 1 cauliflower head, cut into small florets
  • 1 small butternut squash, peeled, seeded and cut into 1-inch dice
  • 2 tbsp olive oil
  • 1 tbsp white balsamic vinegar
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • ½ tsp ground nutmeg
  • ¼ tsp cayenne pepper
  • 1 pomegranate's worth of arils
For the dressing
  • 2 tbsp sriracha (or to taste)
  • 1 large clove garlic, minced
  • 1 shallot, minced
  • 1 tsp honey
  • 2 tbsp white wine vinegar
  • ¼ cup extra virgin olive oil
  • salt and black pepper, to taste
Instructions
  1. Preheat oven to 400. In a large bowl, toss the brussels sprouts, cauliflower florets, and butternut squash with the olive oil, white balsamic vinegar, salt, pepper, nutmeg, and cayenne pepper. Arrange on a parchment-lined baking sheet and let roast for 35 minutes, or until tender.
  2. In the meantime, whisk together the sriracha, garlic, shallot, honey, white wine vinegar, and olive oil for the dressing in a small bowl. Add enough salt so that you can actually taste it. You want the dressing to seem a tad bit saltier than necessary.
  3. When the veggies are done roasting, toss them with the pomegranate arils and the dressing. Taste for seasoning.
Notes
Adapted from The Sprouted Kitchen
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/12/roasted-butternut-squash-brussels-sprout-and-cauliflower-salad-with-sriracha-vinaigrette.html