Autumn Salad #2: Roasted Brussel Sprouts, Butternut Squash, and Cauliflower with Horseradish Dressing


I’ve seen countless stories over the internet from bloggers claiming to have hated brussels sprouts…. until now! That miraculous moment when they try, try again and decide that they really do love everything about the mini green globe vegetable.

Well, this isn’t one of those stories. I’ve always loved these babies.

In fact, there are very few foods I don’t like, even as a child I would quickly clean my plate on everything from cabbage to beets to sardines.
Ok, scratch sardines, I cannot stomach the idea of tiny, tinned fish.

So, I will spare you any promises about how this recipe will make you fall in love with brussels sprouts because… I just don’t know!

As a brussel lover, this is a pretty awesome dish. I hope brussel haters can jump on board as well but if not, I understand. See sardines above.
(feel free to keep the affair going with my no-bacon-needed sprouts.)



This dish was my attempt at recreating a salad I had last month when I was visiting Newport, spending the day shopping and eating. By myself. While I love having others around, I completely relish days when it’s just me. I snuck away from a conference for a few hours to wander around Fashion Island, try out Native Foods and True Foods Kitchen and just enjoy some quality alone time.

While I enjoyed some really fabulous food that trip, this salad was one of my favorites. Roasted vegetables, creamy white beans and tart cranberries tossed in a slightly spicy horseradish dressing. A meal on it’s own or a perfect side dish… wherever you fall on the brussels sprout spectrum.

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Autumn Salad #2: Roasted Brussel Sprouts, Butternut Squash, and Cauliflower with Horseradish Dressing


  • 1 cup of cubed butternut squash
  • 2 cups of sliced brussels sprouts
  • 2 cups of chopped cauliflower
  • 2 tbsp. olive oil
  • Salt and freshly ground pepper
  • 1 can white beans, drained and rinsed
  • 1/4 cup dried cranberries
  • 2 tbsp. toasted pine nuts
  • Horseradish Vinaigrette:
  • 1/8 cup unseasoned rice vinegar
  • 1 heaping tablespoons grated fresh or prepared horseradish
  • 1 small garlic clove
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper


  1. Toss brussels sprouts, cauliflower & squash with olive oil and a generous pinch of salt and pepper.
  2. Spread in a single layer onto a baking sheet and place in a preheated 400 degree F oven.
  3. Roast for 30-40 minutes until tender.
  4. Remove from oven and let cool slightly
  5. Prepare the horseradish dressing by whisking all ingredients together.
  6. Toss cooked vegetables with drained white beans and add dressing.
  7. Top with cranberries and pine nuts.
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