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Autumn Harvest Salad with Horseradish Vinaigrette – Gluten-free + Vegan
TASTY YUMMIES17Ingredients
35Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 lb. Brussels sprouts (trimmed and halved)
- 1 head florets (cauliflower, cut into)
- 1 bunch kale (stems removed and roughly chopped)
- 2 Tbsp. olive oil
- salt
- pepper
- 1/2 cup pomegranate seeds
- 1 1/2 cups garbanzo beans (or white beans)
- 1/2 pumpkin seeds (hulled, aka ‘pepitas’, toasted)
- 1/3 cup extra virgin olive oil
- 2 Tbsp. prepared horseradish (or grated fresh)
- 2 tsp. maple syrup (or honey)
- 2 cloves garlic (finely minced)
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- kosher salt
- cracked black pepper
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