Roasted Vegetable Salad with Horseradish Dressing

This roasted vegetable salad with horseradish dressing is one of my favorite dishes to serve at parties because it’s easy to make in large quantities and everyone loves it! It’s inspired by the Autumn Ingredient Salad from True Food Kitchen if you’ve been there.

This year, I made it for my birthday party and thanksgiving. I got several requests for the recipe, so I’m sharing it now, just in time for the holidays!

You can put your own twist on this dish by using whatever vegetables you like. However, I do recommend having some kind of sweet root vegetable. They just taste so good!

Another thing I usually do is add some type of protein, like chicken. That will turn it into a complete, one-dish meal! Doesn’t get much easier than that.

The horseradish dressing is probably my favorite part. It turns ordinary veggies into a super flavorful dish. Then add the mulberries to it, and you’ve got an amazing combination of deliciousness.

So, if you’re needing a dish for your Christmas dinner or New Year’s party, give this one a try.

Hope you enjoy!

Ingredients

• 1 lb butternut squash, cubed
• 1 bag of brussels sprouts, halved
• 2-3 parsnips, peeled and chopped
• 1-2 tbsp coconut oil, butter, or ghee
• salt and pepper to taste
• ½ cup dried mulberries

Dressing:

• 1 cup olive oil
• ¼ cup champagne vinaigrette
• 1 clove garlic
• 2 tsp prepared horseradish

Directions

1. Preheat oven to 350 degrees
2. Mix the veggies with coconut oil or butter, salt and pepper
3. Bake for 45 minutes
4. While veggies are cooking, make the dressing.
5. Add vinaigrette, garlic, and horseradish to blender and blend
6. Drizzle in olive oil slowly while blending on low speed
7. Add mulberries to veggies when there’s 10 minutes left for baking
8. When veggies are done, remove from oven.
9. Transfer to bowl and pour dressing over veggies.
10. Mix well and serve.