House Beautiful

Recipe of the Week: Autumn Ingredient Salad

Since I moved to Cali 9 months ago, I’ve dropped about 15 pounds and 2 dress sizes… and not (really) on purpose.  Of all the times in my 20’s when I did crazy sh*t like the Master Cleanse, or yo-yo’d between strict lose-10-pounds-in-a-week diet stints and stints when I would wake up with Papa John’s cheese sauce in my hair & cookie dough in my cleavage – this time, I didn’t go on a fad diet.  I haven’t been deprived, and it hasn’t really been hard at all.  My lifestyle just changed for the better, and then a few layers of sludge melted off.  I’ll post separately about it, because I feel 9 million times better and do have some great tips to share, but more than anything, what helped me was to start incorporating really healthy recipes into my arsenal that are as delicious as they are filling.

This past Sunday when I was STARVING and plopped down to refuel at True Food Kitchen, I stumbled on a dish for the record books.  This. salad. is. DIVINE.  I think the addition of the butternut squash, the little dried mulberries (which tasted super fancy and exotic to me cuz I never eat them) and the horseradish vinaigrette are what made it for me.  I ate this as my whole lunch meal – which you can do (and add a protein to, if ya wanna), but it would also make a great side dish for Thanksgiving.  #nomnomnom

Happy Cooking!!



serves 4-6
Recipe on video via | Photo credit via
Ingredients Amount
Cauliflower Florets 2 cups
Butternut Squash Slices 2 cups
Brussels Sprouts Halved 3 cups
Canellinni Beans Cooked and Drained 2 cups
Dry Pom Seeds 3 TB
Dry Mulberries 3 TB
Champagne Vinegar 3 TB
Prepared Horseradish 1 TB
Minced Garlic 1 tsp
Minced Scallions 2 tsp
Chili Flakes 1 pinch
Salt 1 tsp
Extra Virgin Olive Oil 1/2 cup
1.  For the dressing, combine all ingredient except the Olive Oil and wisk to combine.
2.  Slowly drizzle in the Olive Oil while wisking, set aside.
3.  Toss the Cauliflower in a little Olive Oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer.
4.  Roast the Cauliflower under the broiler until well caramelized and softened, about 10 minutes.
5.  Roast the Squash and Brussels Sprouts using the same technique as the Cauliflower.
6.  Allow the vegetables to cook to room temperature, then combine them in a large bowl with the Beans and dried fruits
7.  Toss in the dressing to evenly coat everything.
8.  Salad will keep marinated for up to 2 days in the fridge.

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