Autumn Harvest Salad with Horseradish Vinaigrette – Gluten-free + Vegan

by Beth @ Tasty Yummies

Autumn Harvest Salad with Horseradish Vinaigrette - Gluten-free + Vegan

I just cannot seem to get enough veggies lately. Even after the 5-day Fall Cleanse where I literally only ate fruits and vegetables, I have just been craving them like crazy. I find, as someone who eats intuitively, that when my body is craving tons of vegetables it is usually for good reason. I enjoy knowing my body well enough to be able to listen to what it needs and to enough to catch the cues that make me aware. It is so easy to misread cravings and to give in to the foods that don’t nourish us. Recognizing you have a craving and it’s for something like Brussels sprouts, that takes some time to get used to and some serious practice in self awareness.

This past Sunday we had a fall potluck dinner at our place with friends and we had lots of different fun fall foods. Of course, with cooler weather comes the comfort food, so we had hearty helpings like gluten-free mac and cheese, gluten-free stuffing (I did a quick lesson on making gluten-free stuffing for a newly gluten-free friend, Debbie, who wants to make it for Thanksgiving this year. Hence the randomness of this dish), deviled eggs, Mark put chicken wings on the grill for folks (sent all the way from Buffalo), I made my pumpkin hummus, a delicious sweet potato appetizer (that I can’t wait to share with you guys) and lots more. Although it wasn’t all heavy, I did want to make sure we had a delicious healthy and light Autumn-inspired vegetable salad to balance everything out. Consequently, personally this salad, it was also my favorite part of the meal.

I was worried with all of the other hearty options that people wouldn’t touch the salad, but everyone dug in and they all loved it. It always warms my heart when the vegetable dish gets as much praise as something covered in cheese. This salad was inspired by a dinner we had at True Food Kitchen in Santa Monica, earlier this month to celebrate my birthday. I had to recreate it. I had wanted to include roasted butternut squash in the salad, as the original did, but they didn’t have any at the store I went to, so I made do without.If I made this again, I certainly would include it.

What dish would you have brought to share at my fall potluck dinner?

Autumn Harvest Salad with Horseradish Vinaigrette - Gluten-free + Vegan

  • 1  1/2 lbs Brussels sprouts, trimmed and halved
  • 1 medium head cauliflower, cut into florets
  • 1 bunch of kale, stems removed and roughly chopped
  • 2 tablespoons olive oil
  • salt and pepper
  • 1/2 cup pomegranate seeds
  • 1 1/2 cups garbanzo beans or white beans
  • 1/2 hulled pumpkin seeds (aka ‘pepitas’), toasted
Horseradish Vinaigrette
(this makes more dressing than what you will need for the salad, but it’s great to have on hand for all kids of salads)
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons grated fresh or prepared horseradish
  • 2 teaspoons maple syrup or honey
  • 2 cloves garlic, finely minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • kosher salt and cracked black pepper
Preheat oven to 450º F
In a large roasting pan, toss the Brussels sprouts and the cauliflower with olive oil. Season with a bit of salt and pepper. Roast until the vegetables are crisp-tender and beginning to brown at edges, 15 to 20 minutes.
Remove the pan from the oven and toss in the kale. Allow it to fully cool, I made the vegetables ahead and refrigerated them until I was ready to assemble the salad.
Meanwhile, make the horseradish vinaigrette.  Add all of the vinaigrette ingredients to a jar or bottle, stir, whisk or shake very well to combine. Give it a taste. Adjust your seasonings accordingly.
Assemble the salad. In a large serving bowl, add the Brussels sprouts, cauliflower and kale. Add the pomegranate seeds and beans. Drizzle a small amount of the dressing over top. Toss it all gently to combine, add as much dressing as needed to cover the salad lightly, you won’t need all of the dressing. Add the toasted pumpkin seeds on top.  Serve room temperature or cold.

{ 10 comments… read them below or add one }

1 janae @ bring joy October 30, 2013 at 7:58 am

We also had friends over this weekend–it’s always fun to get together & see what everyone else brings. I made a savory lentil loaf & mashed potatoes w/ mushroom gravy.

This salad looks perfect–I love the pom seeds. I wish they weren’t so expensive though, otherwise, I think I’d eat them nearly every day.


2 tastyyummies October 30, 2013 at 9:02 am

Yum Janae, that sounds delightful!! I love that kind of comfort food!

I agree I would love pom seeds on pretty much everything!! xo Thanks 😉


3 Denise November 11, 2013 at 4:26 pm

Internet shares some excellent ways to get out pom seeds in a bowl of water twist quartered pomagrate. Seed fall to bottom membranes and peel float to top.


4 Simply called food October 30, 2013 at 7:37 pm

I just found Brussels sprouts today in my fridge and I was looking for something different to make. That really looks tasty, it’s a vegetable I used to really dislike. It all depends how you cook it!


5 Jeanette November 4, 2013 at 5:24 pm

I love the sound of this Beth, especially the horseradish vinaigrette – bookmarking this to try!


6 tastyyummies November 4, 2013 at 7:37 pm

thanks so much, Jeanette. I kinda forgot how delicious horseradish was, it doesn’t get nearly enough love!


7 MYNDI November 30, 2013 at 9:42 pm

This has been a huge hit around my home- I have it a few times a week!!! I also brought it to several church functions where a lot of the ladies are GF and they all loved it! Thanks 🙂


8 Meg February 10, 2014 at 3:42 pm

I just had that same salad at TrueFood Kitchen in Newport Beach, and I googled “horseradish vinaigrette” because I wanted to try to recreate it, too!! Thanks for doing the reverse engineering!


9 cyndi March 26, 2014 at 1:09 pm

Thank you so much for your version of his recipe. I too tried to replicate it after I tried it at the Scottsdale TrueFood. It truly is delicious and I never tire of it.


10 Stephanie February 24, 2015 at 3:58 am

I made this recipe last night and I absolutely loved it! I am looking forward to leftovers and definitely plan to make this again soon! Thank you!


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