RecipeHive

For the salad:

3/4 pound brussels sprouts, halved lengthwise

3/4 pound cauliflower florets

3 cups 1/2-inch cubes of butternut squash

2 tablespoons extra-virgin olive oil

1 tablespoon white balsamic

3/4 teaspoon sea salt

1 teaspoon freshly ground pepper

1/2 teaspoon ground nutmeg

A few pinches of cayenne

1 cup cooked white beans, rinsed and drained

1/2 cup pomegranate seeds

2 cups arugula

For the vinaigrette:

1 tablespoon prepared horseradish

1 clove garlic

1/2 shallot

1 teaspoon honey

2 tablespoons white wine vinegar

1/4 cup extra-virgin olive oil

Sea salt and freshly ground pepper

Handful of chives and/or parsley (optional)