BEST LOCAL RECIPES: AUTUMN SALAD WITH HORSERADISH VINAIGRETTE

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East County News Service

 

October 21, 2019 (San Diego) – Farmer/owner Andy Williamson at Grow Eco, a community supported agriculture farm in San Diego, has generous shared another of his recipes. Enjoy this autumn salad with horseradish vinaigrette to add some zest to your household this fall! (If you want to have fresh seasonal veggies delivered direct to your doorstep weekly or every other week, visit their website.)

Ingredients

 

  • ¾ lb Brussel sprouts, outer leaves removed and halved
  • ¾ lb cauliflower florets
  • 3 c butternut squash cut into ½” cubes
  • 2 T extra virgin olive oil
  • 1 T white balsamic vinegar
  • ¾ t sea salt
  • 1 t fresh ground pepper
  • ½ t ground nutmeg
  • Few pinches cayenne
  • 1 c cooked white beans (Great Northern, cannellini, etc.) rinsed & drained
  • ½ c pomegranate seeds (or dried cranberries or bacon bits)
  • 2 c packed arugula or kale or more

 

For the dressing

 

  • 1 T prepared horseradish
  • 1 large clove garlic, minced
  • ½ a shallot, finely diced
  • 1 t honey
  • 2 T white wine vinegar
  • ¼ c extra virgin olive oil
  • ½ t sea salt
  • ½ t freshly ground pepper
  • Handful fresh chives and/or parsley
  • Dollop of crème fraiche, optional

 

Methods

 

  1. Preheat oven to 400 degrees.
  2. In a large, rimmed baking tray, add the cubed squash, halved Brussel sprouts and the cauliflower florets
  3. Drizzle the vegetables with evo, balsamic vinegar, salt, pepper, nutmeg & a few pinches ofcayenne. Toss with hands to coat.
  4. Roast in upper third of oven for 35 minutes until edges are browned.
  5. While the vegetables are roasting, make the dressing. Combine horseradish, minced garlic, diced shallot, honey, white wine vinegar, olive oil, salt, pepper, chives and/or parsley and crème fraiche using an immersion blender. Set aside.
  6. Remove the vegetables from the oven and add the beans to the tray, mixing gently with a spoon. Allow to cool to room temperature.
  7. Move all the roasted vegetables to a large mixing bowl and add the pomegranate seeds or dried cranberries, arugula or kale salad and dressing, tossing everything to coat. Sprinkle with parmesan if desired.

Salad may be served at room temperature or cold.

 

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