
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: Thu, 29 May 2025 19:03:39 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories424.2 kcal (21%)
Total Fat28.4 g (41%)
Carbs33.6 g (13%)
Sugars9 g (10%)
Protein11.9 g (24%)
Sodium493.3 mg (25%)
Fiber13.7 g (49%)
% 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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