Good Thyme Kitchen

Roasted Vegetable Salad with Creamy Horseradish Dressing

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Happy October and holy YUM, I seriously cannot even deal with how much I love this salad.  I happen to know that Courtney is on the same page with this one too.  Between the two of us we throw together a lot of salads on a weekly basis and this roasted vegetable salad is our current obsession.  There is some major flavor going on in this bowl.  The roasted veggies – brussels sprouts, butternut squash and cauliflower are a meal in itself.  The salad really comes alive once you throw in the sweet dried cherries and toasted pecans and top it off with the manchego cheese, well forget about it…you will be in love!  The creamy (healthy) horseradish dressing has a bite to it but brings everything together in the most addictive and satisfying way. RUN, don’t walk to the store to gather up these ingredients so you can have this on your table tonight!

vegssalad

5.0 from 2 reviews
Roasted Vegetable Salad with Creamy Horseradish Dressing
 
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Serves: 4 as a main dish
Ingredients
For the salad:
  • 2 C butternut squash, peeled and seeded cut into ½ inch cubes
  • 2 C brussels sprouts, trimmed and halved
  • ½ cauliflower head, cut into small florets
  • 2 Tbsp olive oil
  • kosher salt
  • 4 C arugula
  • ⅓ C machego cheese, cut into chunks
  • ½ C toasted pecans
  • ⅓ C dried cherries
For the Creamy Horseradish Dressing:
  • 1 Tbsp prepared horseradish cream
  • ¼ C white wine vinegar
  • 1 clove garlic, chopped
  • 1 Tbsp dijon mustard
  • 1 Tbsp honey
  • ⅓ C good quality olive oil
  • 1 tsp kosher salt
Instructions
For the Salad:
  1. Preheat oven to 425 degrees. Line two roasting pans with parchment paper. Toss butternut squash, brussels sprouts and cauliflower florets in olive oil. Arrange on sheet pans so the vegetables are spread out evenly. Sprinkle with kosher salt. Roast in oven for 30 minutes or until vegetables turn a golden brown around the edges. Remove from oven and let cool.
  2. In a large bowl add arugula, roasted vegetables, manchego , dried cherries and toasted pecans.
For the Creamy Horseradish Dressing:
  1. Using a blender or immersion blender, add all ingredients except for oil and blend. Slowly drizzle in the olive oil.
  2. Drizzle dressing over the salad and toss to coat. You may have additional dressing leftover. Store remaining dressing in airtight container in the refrigerator for up to 1 week.

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