Roasted Vegetable Salad with Creamy Horseradish Dressing
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Serves: 4 as a main dish
 
Ingredients
For the salad:
  • 2 C butternut squash, peeled and seeded cut into ½ inch cubes
  • 2 C brussels sprouts, trimmed and halved
  • ½ cauliflower head, cut into small florets
  • 2 Tbsp olive oil
  • kosher salt
  • 4 C arugula
  • ⅓ C machego cheese, cut into chunks
  • ½ C toasted pecans
  • ⅓ C dried cherries
For the Creamy Horseradish Dressing:
  • 1 Tbsp prepared horseradish cream
  • ¼ C white wine vinegar
  • 1 clove garlic, chopped
  • 1 Tbsp dijon mustard
  • 1 Tbsp honey
  • ⅓ C good quality olive oil
  • 1 tsp kosher salt
Instructions
For the Salad:
  1. Preheat oven to 425 degrees. Line two roasting pans with parchment paper. Toss butternut squash, brussels sprouts and cauliflower florets in olive oil. Arrange on sheet pans so the vegetables are spread out evenly. Sprinkle with kosher salt. Roast in oven for 30 minutes or until vegetables turn a golden brown around the edges. Remove from oven and let cool.
  2. In a large bowl add arugula, roasted vegetables, manchego , dried cherries and toasted pecans.
For the Creamy Horseradish Dressing:
  1. Using a blender or immersion blender, add all ingredients except for oil and blend. Slowly drizzle in the olive oil.
  2. Drizzle dressing over the salad and toss to coat. You may have additional dressing leftover. Store remaining dressing in airtight container in the refrigerator for up to 1 week.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/roasted-vegetable-salad-with-creamy-horseradish-dressing/