Copycat Winter Harvest Salad

Roast 1 cup of organic brussels sprouts, 1 cup of thinly sliced butternut squash (prepared in a food processor), and 1 cup of cauliflower florettes. Place these three vegetables together on a baking sheet lined with tinfoil and sprayed with avocado oil. Roast in the oven at 350°F (175°C) for 35 minutes. Let the roasted vegetables cool completely. In a large bowl, combine the cooled roasted vegetables with 3 cups of organic shredded kale, 1/4 cup of organic dried mulberries, and 1/2 cup of organic cannellini beans. Mix all ingredients together thoroughly. Sprinkle with pomegranate seeds and organic pine nuts. Drizzle the salad with an avocado oil-based Italian dressing mixed with a dash of raw horseradish.