Spiced roasted autumn vegetables, crisp kale, sweet pomegranate, briny feta are all tossed in a flavorful creamy horseradish vinaigrette to create the most delicious balance of flavors. Thanksgiving is right around the corner, if you’re not planning on a big feast consider making this warm salad, its perfect for a small group of people or a side dish for a larger one. Its super nutritious and the horseradish adds a special kick, balanced with a creamy creme fraiche perfect to take on the roast veggies I simply love it. After all tis’ the season!
This time of year pomegranates are such a refreshing treat, I actually wait for them all year. We planted a tree few years ago right in the middle of our garden and I simply love watching the leaves come on in the spring to its beautiful flowers, to fruit in the fall. This salad is perfect to use pomegranate arils to bring out the flavors of the salad.
HIGHLIGHTS
- The flavors and textures of this salad are so complimentary! Sweet juicy pomegranates paired with massaged kale, creamy feta, hearty roast veggies and robust horseradish vinaigrette So very perfect!
- This salad can be made ahead! Assemble it ahead, refrigerate, then add the vinaigrette and toss it right before serving. Best served at room temperature but cold works well too.
- It’s beautiful plated and perfect for fall gatherings. Thanksgiving or not!
HARVEST SALAD WITH HORSERADISH VINAIGRETTE Serves 5-6
- 1 lb. brussel sprouts
- 1 small cauliflower broken into florets
- 1 lb. butternut squash about 3 cups diced into 1/2” cubes
- 3 cups packed kale, about 5-6 leaves organic
- 2-3 tablespoons extra virgin olive oil to toss the veggies
- 1 tablespoon white balsamic vinegar
- sea salt as needed
- fresh cracked ground black pepper
- ½ teaspoon ground coriander or cumin
- ½ teaspoon ground nutmeg
- ½ teaspoon cayenne
- ½ cup pomegranate seeds
- 1 cup good quality tuna flaked, white beans or feta cheese, optional only if you need some protein
HORSERADISH VINAIGRETTE
- 1 large clove garlic
- ½ medium shallot, minced
- 1-3 tablespoons prepared horseradish, start with 1 and adjust to your taste
- 2 tablespoons creme fraiche or sour cream
- 1 teaspoon maple syrup or honey
- 2 tablespoons white wine or white balsamic vinegar
- ¼ cup extra virgin olive oil
- sea salt and pepper, to taste
- handful of fresh chives and/or parsley
- Preheat the oven to 400°F. Cut the brussels in half or quarter if large, cut the cauliflower into similar sized florets and cube the butternut the same size . Add the veggies to a large rimmed baking tray. Drizzle the vegetables with the olive oil, balsamic, salt, pepper, coriander or cumin, nutmeg and cayenne and toss everything together with your hands to coat well.
- Roast in the upper third of the oven for 25-30 minutes until edges are browned or to your liking.
- While the vegetables roast, make the vinaigrette. In a small food processor, combine the horseradish (start with one teaspoon and more later if needed), garlic, shallot, maple, either of the white vinegars, olive oil, salt and pepper, herbs and creme fraiche. Blend everything together to a smooth sauce, taste for seasoning and set aside.
- Once the veggies are done roasting, take them out of the oven and allow the vegetables to cool to room temperature.
- Tear the kale leaves and add them to a large mixing bowl. Drizzle about 2 tablespoons of the vinaigrette and massage the leaves to soften them slightly set aside for 5-10 minutes. Add the roast veggies, pomegranate arils, and drizzle the remaining dressing and toss everything to coat. Sprinkle with crumbled feta.
- This salad is served best at room temperature, could be served cool if the roasted vegetables are cooled.
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