INGREDIENTS
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2 c cauliflower florets
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2 c butternut squash slices
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3 c halved Brussels sprouts
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2 c cannellini beans (cooked and drained)
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3 Tbsp dry Pom seeds
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3 Tbsp dry mulberries
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Dressing
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3 Tbsp champagne vinegar
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1 Tbsp prepared horseradish
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1 tsp minced garlic
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2 tsp minced scallions
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1 pinch chili flakes
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1 tsp salt
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½ cup extra virgin olive oil