Fall Harvest Salad with Squash (Gluten free, 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 salad is gluten free and 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
You can substitute other leafy greens for the arugula and spinach, such as kale, romaine, or mixed greens.
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.
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.