Fall Harvest Salad (gluten free, dairy free)
These seasonal flavors make a perfect combo of chicken sausage, squash, brussel sprouts and a simple olive oil dressing.
Prep Time10 days d
Cook Time20 days d
Course: Main Course, Side Dish
Cuisine: American
Keyword: dairy free, gluten free, nut free
Servings: 1 meal size (double for side dish)
- 1 cup arugula
- 1 cup fresh spinach
- 1 cup diced butternut squash
- 1 cup brussel sprouts
- 2 tbsp pepitas
- 1 link chicken sausage
For the dressing
- 2 tbsp olive oil
- Salt+ pepper to taste
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.
While the vegetables are cooking, use a cutting board to chop the arugula and spinach into smaller pieces if desired. Add to serving bowl.
Slice the chicken sausage into 1/2″ slices and roast as desired. I air fried mine on 400 for approx 10-15 minutes until the edges were browned.
Once the vegetables and chicken sausage are done cooking, add them to the serving bowl with the leafy greens. Top with pepitas, olive oil, salt + pepper.
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.
I 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. You can add crumbled goat cheese, blue cheese or gorgonzola.
You can make this your own by adding nuts to this Fall Harvest Salad. You can add pecans, almonds or walnuts. For a sweeter flavor you can add candied pecans or candied walnuts.
For extra crunch you can add diced apples or diced pears.
You can prepare these vegetables 1-2 days in advance and store the raw in the refrigerator in an air tight container.
You can cook these vegetables 1-2 days in advance and store in the refrigerator in an air tight container. Remove from the refrigerator 1-2 hours before making the salad to allow time to return to room temp. You can also warm the vegetables up in a pan or an air fryer for 3-5 minutes. Do not microwave or the vegetables will become very mushy.
If you have left overs they can be stored in an air tight container in the refrigerator for up to 3 days!