Roasted Butternut Squash, Brussels Sprout and Cauliflower Salad with Sriracha Vinaigrette

INGREDIENTS

8 oz

Brussels sprouts

Butternut squash, small

Cauliflower head

large clove Garlic

Pomegranate's worth of arils

Shallot

1 tsp

Honey

2 tbsp

Sriracha

1 tbsp

White balsamic vinegar

1 tsp

Black pepper, freshly ground

1/4 tsp

Cayenne pepper

1/2 tsp

Nutmeg, ground

Salt and black pepper

1 tsp

Sea salt

2 tbsp

Olive oil

1/4 cup

Olive oil, extra virgin

2 tbsp

White wine vinegar