By eatingbirdfood.com
Roasted Vegetable Salad
Instructions
Prep:20minCook:40min
This roasted vegetable salad features Brussels sprouts, butternut squash and cauliflower with a zesty horseradish dressing.
Updated at: Tue, 28 Jul 2026 19:01:51 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories422.6 kcal (21%)
Total Fat28.5 g (41%)
Carbs33.5 g (13%)
Sugars9.1 g (10%)
Protein11.8 g (24%)
Sodium508.7 mg (25%)
Fiber13.6 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupscauliflower florets
bite-size
2 cupsbutternut squash chunks
3 cupsbrussels sprouts
halved
1 x 15 ozcan cannellini beans
rinsed and drained
¼ cuppomegranate arils
fresh, or dried pomegranate seeds
3 tablespoonsdried mulberries
4 cupslacinato kale
thinly sliced, dinosaur
olive oil
or avocado, or spray
dressing
3 tablespoonschampagne vinegar
1 tablespoonprepared horseradish
1clove garlic
minced
2 teaspoonsscallions
minced
1 pinchcrushed red pepper flakes
1 teaspoonsea salt
⅓ cupextra virgin olive oil
Instructions
View on eatingbirdfood.com
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