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4 servings

Total time

55 minutes


Sides, Lunch


  • 1 small kabocha squash (peeled, seeded and cut into thin strips)
  • 2 lbs . Brussel sprouts (halved)
  • 1 can white beans (drained)
  • ¼ cup diced apricots
  • ¼ cup pomegranate seeds
  • avocado oil OR olive oil
  • for the dressing:
  • 2 tablespoons grated horseradish root
  • 1 teaspoon dijon mustard
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • ½ teaspoon salt
  • pinch pepper
  • pinch nutmeg


  1. Preheat the oven to 425 degrees. Toss the squash with a small amount of oil and salt. Spread out in a single layer on a baking sheet. You may need two baking sheets depending on their size. Bake until the squash begins to caramelize, about 25-30 minutes.
  2. Toss the brussel sprouts with a small amount of oil and salt. Spread out on a baking sheet, cut side down. When there is 20 minutes left on the squash, add the brussel sprouts to the oven. Cook until softened and slightly browned. If your oven isn't large enough to fit multiple sheet pans at one time. Finish cooking the squash and then roast the brussels sprouts for 20 minutes.
  3. While the vegetables are browning, whisk all of the dressing ingredients together.
  4. Once the vegetables are cooked, toss them together with the beans, apricots, pomegranate seeds, and dressing. Serve warm or at room temperature.

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