Roasted Butternut Squash, Brussels Sprout and Cauliflower Salad with Sriracha Vinaigrette

Name: Roasted Butternut Squash, Brussels Sprout and Cauliflower Salad with Sriracha Vinaigrette
Ingredients: 8 oz brussels sprouts, halved lengthwise; 1 cauliflower head, cut into small florets; 1 small butternut squash, peeled, seeded and cut into 1-inch dice; 2 tbsp olive oil; 1 tbsp white balsamic vinegar; 1 tsp sea salt; 1 tsp freshly ground black pepper; ½ tsp ground nutmeg; ¼ tsp cayenne pepper; 1 pomegranate's worth of arils; 2 tbsp sriracha (or to taste); 1 large clove garlic, minced; 1 shallot, minced; 1 tsp honey; 2 tbsp white wine vinegar; ¼ cup extra virgin olive oil; salt and black pepper, to taste

joanne-eatswellwithothers.com

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Servings: 7

Roasted Butternut Squash, Brussels Sprout and Cauliflower Salad with Sriracha Vinaigrette

Instructions

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Step 1

Preheat oven to 400. In a large bowl, toss the brussels sprouts, cauliflower florets, and butternut squash with the olive oil, white balsamic vinegar, salt, pepper, nutmeg, and cayenne pepper. Arrange on a parchment-lined baking sheet and let roast for 35 minutes, or until tender.

Step 2

In the meantime, whisk together the sriracha, garlic, shallot, honey, white wine vinegar, and olive oil for the dressing in a small bowl. Add enough salt so that you can actually taste it. You want the dressing to seem a tad bit saltier than necessary.

Step 3

When the veggies are done roasting, toss them with the pomegranate arils and the dressing. Taste for seasoning.

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