Autumn Harvest Salad with Horseradish Vinaigrette – Gluten-free + Vegan

TASTY YUMMIES
17Ingredients
35Minutes

Ingredients

US|METRIC
  • 1 1/2 pounds Brussels sprouts (trimmed and halved)
  • 1 head cauliflower (cut into florets)
  • 1 bunch kale (stems removed and roughly chopped)
  • 2 tablespoons 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 tablespoons prepared horseradish (or grated fresh)
  • 2 teaspoons maple syrup (or honey)
  • 2 cloves garlic (finely minced)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • cracked black pepper
  • kosher salt
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