When I first found out about my tree nut allegies and that I was celiac and lactose intolerant, I found it hard to find recipes that cater to more than one food allergy or restriction. Since then, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! This fall harvest salad is gluten free and dairy free.
This fall harvest salad is perfect for a cozy meal during the fall season. The best part is that when you’re making this delicious salad you cant go wrong with these colorful roasted vegetables. This autumn harvest salad is perfect for a holiday side dish to thanksgiving dinner or as a well rounded entre. These seasonal flavors make a perfect combo of chicken sausage, squash, brussel sprouts and a simple olive oil dressing.
This salad is not only delicious and look great on a holiday table, but it’s also easy to make, just like my gluten free vegan chickpea and artichoke salad. The roasted vegetables can be prepared ahead of time, so all you have to do is toss everything together when you’re ready to eat. This makes it a great option for a quick weeknight meal or an easy lunch to pack for work, just like my gluten free chopped chicken Milanese salad.
WHY YOU’LL LOVE THIS RECIPE
- It’s versatile. You can customize the salad to your liking by adding or subtracting ingredients.
- It’s easy to meal prep. The roasted vegetables can be stored in the fridge for up to 3 days, so you can make the salad ahead of time and have it ready to go when you need it.
- This fall harvest salad is easy to throw together for a quick lunch or dinner. It takes less than 30 minutes to make.
- This salad uses chicken sausage which is a good for you substitute instead of using pork or beef sauasge.
- I love this dressing because it is only 3 ingredients.
INGREDIENTS & SUBSTITUTIONS
Arugula: If you don’t like the taste of arugula, you can substitute other leafy greens, such as spinach, kale, or romaine lettuce. You can also use watercress, which has a similar peppery flavor for this fall harvest salad.
Spinach: If you don’t have spinach, you can substitute other leafy greens, such as arugula, spring mix, kale, or romaine lettuce in this delicious fall harvest salad. You can also use cooked broccoli or cauliflower.
Squash: Butternut squash has a sweet, nutty flavor that is often described as similar to pumpkin. It can be eaten raw, cooked, or roasted.
If you don’t have butternut squash, you can substitute other winter squashes, such as acorn squash or pumpkin. I also like to use sweet potatoes or carrots.
Brussels sprouts: They have a slightly bitter taste that can be off-putting to some people. However, their flavor mellows when cooked, and they can be a delicious addition to roasted vegetables, salads, and stir-fries. If you don’t like the taste of Brussels sprouts, you can substitute other cruciferous vegetables, such as broccoli, cauliflower, or kale. You can also use broccoli rabe or collard greens for this fall harvest salad dish.
Pepitas: If you don’t have pepitas, you can substitute other nuts, such as almonds, walnuts, or peanuts. You can also use sunflower seeds or pumpkin seeds or even honeycrisp apple pieces or pomegranate seeds for a good crunch.
Protein: I used chicken sausage here but you can also use a chicken breast. If you don’t eat meat, you can substitute tofu, tempeh, or chickpeas. You can also use cooked lentils or beans.
Homemade dressing: This salad uses olive oil, salt and pepper for the dressing. You can also your own dressing ingredients such as a little orange juice, lemon juice, dijon mustard, maple syrup, balsamic vinegar or balsamic vinaigrette, apple cider vinaigrette or apple cider vinegar if you want to make your own harvest salad dressing.
TASTE & TEXTURE
This fall harvest salad is leafy with warm roasted vegetables, crispy chicken sausage protein. Its best served at room temperature right when the roasted vegetables are done cooking. The arugula and spinach provide a peppery and earthy base, while the butternut squash and Brussels sprouts add a sweet and nutty note. The pepitas add a bit of crunch, and the chicken sausage provides a hearty and satisfying protein. The whole salad is tossed in a simple olive oil dressing that brings all of the flavors together.
The arugula has a peppery, slightly bitter taste that helps to balance out the sweetness of the other ingredients. The spinach has a mild, slightly sweet taste that adds a bit of creaminess to the salad.
HOW TO MAKE
STEP 1
Prepare the vegetables on a cutting board. Dice the butternut squash into 1″ cubes. Remove the stem of the brussel sprouts and cut in half. Spray both with light cooking spray, salt and pepper. Roast in the oven on 400 for approx 30-40 minutes or until crispy. You can also air fry on 390 for approx 15-20 minutes until crispy.
STEP 2
While the vegetables are cooking, use a cutting board to chop the arugula and spinach into smaller pieces if desired. Add to serving bowl.
STEP 3
Slice the chicken sausage into 1/2″ slices and roast as desired, then air fry on 400 for approx 10-15 minutes until the edges were browned.
STEP 4
Add to vegetables and chicken sausage to a large bowl with the fresh salad greens. Top the fall harvest salad with pepitas, olive oil, salt + pepper.
EXPERT TIPS & TRICKS
- If you have enough room in your air fryer you can roast the vegetables for 20 minutes, then add the chicken sausage and continue to roast the vegetables and the chicken together for another 20 minutes.
- If you choose to oven roast you can roast the vegetables for 20 minutes on 400, then add the chicken sausage and continue to roast the vegetables and the chicken together for another 20 minutes.
- Next, feel free to use light cooking spray on the vegetables but not on the chicken sausage. The fattiness of the chicken will help it not stick to the pan or air fryer without adding extra uneeded saturated fats.
- You can make this your own by adding dairy/cheese to this salad. Feel free to add crumbled goat cheese, blue cheese or gorgonzola.
- You can also choose to add nuts to this Fall Harvest Salad such as add pecans, almonds or walnuts. For a sweeter flavor you can add candied pecans or candied walnuts.
- For extra crunch you I like to add diced crisp apples or diced pears.
- Make it your own by adding any favorite fall ingredients such as creamy goat cheese, sweet apples, pink lady apples, crunchy pecans.
HOW TO SERVE & STORE
To serve: The fall harvest salad can be served immediately after it is made. If you are making the salad ahead of time, you can store the roasted vegetables and dressing separately in the fridge in an airtight container. When you are ready to serve, simply toss the roasted vegetables, greens, and dressing together. I also like to add a hard-boiled egg or some crumbled feta cheese to the salad for added protein and flavor.
Store leftovers in the fridge: The fall harvest salad can be stored in the fridge for up to 3 days. To store, simply combine the roasted vegetables, greens, dressing, and any other desired toppings.
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Fall Harvest Salad with Squash (Gluten free, Dairy free)
Ingredients
- 1 cup arugula
- 1 cup fresh spinach
- 1 cup diced butternut squash
- 1 cup brussel sprouts halved
- 2 tbsp pepitas
- 1 link chicken sausage cooked and sliced
For the dressing:
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Toss the butternut squash and brussel sprouts with 1 tablespoon olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
- While the vegetables are roasting, make the dressing by whisking together the remaining olive oil, salt, and pepper.
- In a large bowl, combine the arugula, spinach, roasted vegetables, pepitas, and chicken sausage. Drizzle with the dressing and toss to coat.
- Serve immediately.
Notes
If you don’t have chicken sausage, you can use any type of cooked sausage, such as turkey sausage or chorizo.
You can also add other roasted vegetables to the salad, such as carrots, sweet potatoes, or onions.
For a vegan or vegetarian salad, omit the chicken sausage and add a crumbled hard-boiled egg or some crumbled tofu.
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