Warm Winter Vegetable Salad with Horseradish Vinaigrette

Instructions:

1. Step 1:

   Preheat oven to 425°F. Trim the ends of the brussels sprouts and cut in half length-wise. Cut cauliflower into bite-sized florets, removing any of the hard inner core. Use a vegetable peeler to peel butternut squash; dice into 1/2-inch pieces.

2. Step 2:

   Line a baking sheet with foil or parchment paper. Add brussels sprouts, cauliflower and butternut squash to the sheet. Drizzle vegetables with 2 tbsps olive oil, 2 tbsps white wine vinegar, the cayenne and salt and pepper to taste. Toss everything together with your hands to coat. Roast in the upper third of the oven 30 minutes, until edges are browned.

3. Step 3:

   While vegetables roast, combine horseradish, garlic, shallot, honey, remaining 2 tbsps white wine vinegar, remaining 2 tbsps olive oil, salt and pepper in a small bowl. Whisk to mix well.

4. Step 4:

   Drain and rinse white beans. Once vegetables have finished roasting, remove the baking sheet from the oven and add white beans; toss everything together. Let vegetables cool slightly, then add the dressing and toss to coat.

5. Step 5:

   Place arugula into a medium-sized bowl and top with roasted vegetables. Garnish with pomegranate seeds.