Autumn Salad
Serves 6, as a main course
Ingredients:
3/4 lb. brussel sprouts
3/4 lb. cauliflower florets
3 cups butternut squash, in 1/2'' cubes
2 Tbsp. extra virgin olive oil
1 Tbsp. white balsamic
3/4-1 tsp. sea salt
1 tsp. fresh ground pepper
1/2 tsp. ground nutmeg
few pinches of cayenne
1 cup cooked white beans (great northern, cannellini etc.), rinsed and drained
1/2 cup pomegranate seeds
2 packed cups arugula
1 Tbsp. prepared horseradish
1 large clove garlic
1/2 a shallot
1 tsp. honey
2 Tbsp. white wine vinegar
1/4 cup extra virgin olive oil
1/2 tsp. each sea salt and pepper, to taste
handful of fresh chives and/or parsley
dollop of creme fraiche, optional

Angio Foods Used
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Pomegranate
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Garlic
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Nutmeg
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Parsley
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Arugula
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Brussel sprouts
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Cauliflower
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Shallots
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