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

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.