I seriously love my Instagram family – that’s what they are really, super supportive, kind, thoughtful, encouraging! What’s not to love? I asked today if it would be helpful for me to post the recipes I shared while guest posting for Whole30’s Instagram account. And I got a definitive answer of – YES PLEASE!! So here is the beginning of a series of those recipe posts, this one is an easy favorite!
Roasting vegetables this time of year just seems natural, like burning a festive candle only this will lure you into the kitchen and is anything but artificial. The secret to great roasted vegetables, in my humble opinion, is a higher heat and less time. Some vegetables can take longer than others so pairing them with equal counterparts is important too. I enjoy getting seasonal veggies and mixing up the variety.
Here I chose butternut squash, Brussels sprouts and cauliflower. Aren’t they pretty? They all have a different texture, and unique tastes so they pair well together. For example the sweetness of the butternut compliments the nutty flavor of the Brussels sprouts. Ohhh and I love the browned texture on the cauliflower!
If you don’t already know, I can’t function without leftovers. They are key to keeping me not only sane, but well fed, and on the move! So, I like having roasted veggies to have on hand to put on salads, reheat, or re-purpose any creative way I choose.
This salad in particular, I love the compliments of the roasted veggies with the addition of pomegranates, which are high in vitamin C and vitamin K. They are great sources of fiber and have been known in ancient medicine to assist in the expelling of parasites. Yay for eating things that are good for your body!
And not to mention, just downright delicious – they bring a little sweetness and acidity to the salad. The icing on the top however (it’s not really icing) is the smooth and creamy horseradish and dill dressing.
While this is good just as it is, I suggest pairing it with meatballs, sardines, roasted chicken or tuna (really any type of protein that you love). Ooh and a roasted lemon too! FYI you will want to have roasted veggies and a pomegranate on hand all the time.
ROASTED VEGGIE SALAD WITH POMEGRANATES & HORSERADISH DILL DRESSING
1 Butternut squash
1 head cauliflower
1 tablespoon olive oil
-For the salad
1/4 teaspoon fresh horseradish (grated or otherwise free of any additives)
1/3 cup coconut milk (full fat)
1 tablespoon olive oil
1. Preheat oven to 400 degrees.
2. Peel butternut squash, take out the insides and cube. Cut cauliflower into florets and cut larger Brussels sprouts in half.
3.Place on baking sheet and coat with 1 tablespoon olive oil, then roast for 15 minutes.
4.Flip and roast for another 15 minutes.
You can eat these warm out of the oven, or cold later in a salad. Or a warm salad? Your choice!
5.Put 1 tablespoon of olive oil, the coconut milk, few sprigs of dill, horseradish and salt in a blender and blend until creamy.
6. Compile meal with salad and protein of choice, sprinkle with pomegranate seeds and drizzle with dressing.
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