Oh how I love this time of year, with all the lovely fall vegetables filling the market.
After last week's salad, I must of continued to have pomegranate on my mind as I found THIS recipe from the Sprouted Kitchen that just jumped off the page. Well, it didn't quite jump ;), but it did stand out and I just had to give it a try. This is not just a salad, but a main course. And for anyone trying to follow a vegan diet, well this is one for you, as it covers protein beautifully.
I am a big fan of roasting vegetables, especially fall/winter vegetables. It really enhances the taste and it's just so easy to do. This recipe starts by roasting brussel sprouts, cauliflower, and butternut squash. Before roasting, a little olive oil, white balsamic vinegar, a pinch of cayenne, salt, pepper, and yes, nutmeg are added to the vegetables. Do not leave out the nutmeg. It really flavors the vegetables beautifully.
Once the vegetables are roasted, you could actually go ahead and eat them as they are. Or, make up the vinaigrette, toss in some chopped chives, and again, you could eat the dish at this point.
But, PLEASE give the entire recipe a try. The addition of the arugula and the pomegranate makes for an especially special dish.
The only change I made was actually an addition. I decided that roasted pine nuts would be nice, and they were.
To serve the dish, I mixed everything together except the pomegranate and the pine nuts. I then topped the salad with the pine nuts and the pomegranate. Not only tasty, but pretty too!
If by chance you are looking for a lovely and easy dish to add to your Thanksgiving menu, you might like to give this one a try. The salad is intended to be served at room temperature, so it's not something you need to worry about keeping warm.
Once again, you can find the recipe HERE.
Just one last note, the vinaigrette is a little spicy. Rather than a tablespoon of horseradish, you might want to start with a half tablespoon and then add more if you like.