Autumn Salad (gluten free)

autumn harvest salad drizzled with maple vinaigrette

A delicious salad packed with fall flavors like tart apples, leafy greens, and crunchy pecans. Drizzled in a sweet and tangy tahini maple vinaigrette, it's the perfect side dish on your holiday table or as a full weeknight meal.

Course Gluten Free Salads

Cuisine American

Keyword autumn salad

Prep Time 3

Cook Time 3

Total Time 3

Servings -6 servings

Calories 347kcal

Author Celeste Noland | Life After Wheat

Equipment

Ancient Harvest Organic, Whole Grain Quinoa pre-rinsed
Fullstar Vegetable Chopper
Lipper International Acacia Wave Serving Bowl for Fruits or Salads, Large, 12" Diameter x 7" Height, Single Bowl
DOWAN 9" Porcelain Serving Bowls, Large Serving Dishes, 36 Ounce for Salads, Side Dishes, Pasta, Oval Shape, Microwave & Dishwasher Safe, Good Size for Dinner Parties, Set of 4, White
The Pioneer Woman Country Garden Nesting Mixing Bowl Set, 10-Piece

Ingredients

Autumn Salad Ingredients

4 cups chopped kale leaves packed (2-3 leaves)
1 ½ cups chopped sweet potatoes
¼ cup quinoa
⅓ cup canned chickpeas drained and rinsed
1 medium apple cored and sliced thin or diced (I used honeycrisp)
Red onion
¼ cup dried cranberries
⅓ cup feta cheese I love Boar’s Head!
¼ cup pecans roughly chopped

Autumn Dressing Ingredients

⅓ cup extra-virgin olive oil can also use avocado oil or a blend
2 tablespoons maple syrup
3 tablespoons apple cider vinegar
1 tablespoon tahini
⅛ teaspoon onion powder
Salt and pepper to taste

Roasted Sweet Potatoes Ingredients

1 tablespoon olive oil
¼ teaspoon rosemary
⅛ teaspoon cumin
⅛ teaspoon paprika
salt and pepper to taste

Instructions

Roast Sweet Potatoes

Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
Peel and chop the sweet potato in ½ inch cubes. Toss in oil, sprinkle seasonings over the top and toss to coat.
Bake about 30 minutes, stirring halfway through to ensure even cooking. Allow to cool before adding to salad.
PRO TIP: Simplify this step by grabbing a bag of frozen, chopped sweet potatoes. You can roast them according to the instructions here or pop them in the microwave according to the package directions, then toss with oil and seasonings.

Cook Quinoa

Using a fine mesh strainer, rinse your quinoa thoroughly under warm water until it runs clear.
Combine rinsed quinoa and water in a small saucepan and heat over high heat, uncovered, until it comes to boil.
Reduce heat to a gentle simmer and continue to cook 10-15 minutes until most of the water is absorbed.
Cover saucepan with a lid and cook until all the water is absorbed.
Fluff with a fork and allow to cool.
PRO TIP: Cooked quinoa freezes well, so I like to make a large batch and freeze in ½ cup portions to pull out as needed.

Make Tahini Maple Vinaigrette

Add all dressing ingredients to a small mason jar, cover tightly with a lid and shake until all ingredients are combined. You can also whisk in a small bowl if that works better.

Step 4: Massage Kale

Massaging kale might sound a bit odd, but it's a game-changer for your salad. Kale can be a bit tough and bitter, but giving it a good massage helps break down the fibrous texture and mellows out the flavor.
When you're ready to assemble the salad, add kale to a large bowl and drizzle with a tablespoon or two of vinaigrette and sprinkle with a little salt and pepper.
Massage the chopped leaves gently between your fingers for about 30 seconds until they soften a bit.

Step 5: Assemble Salad (just before serving)

Place desired amount of kale, quinoa, roasted sweet potatoes, chickpeas, and red onions in a bowl and toss gently.
Top with apples, Craisins, feta, and pecans.
Drizzle with vinaigrette and serve immediately.
PRO TIP: If you're serving at a party or gathering where people will be dishing up on their own, serve the vinaigrette on the side so the salad doesn't get soggy

Notes

Feel free to substitute a similar item for one you don't like. For example, swap pears for apples, baby spinach for kale, or parmesan for feta cheese.
Always wait to assemble until just before serving, and try to combine only what you're going to consume.
If serving to guests, set out a create-your-own salad bar with the ingredients in separate bowls, or assemble the salad but serve the dressing on the side for guests to drizzle on just before eating.
You can store individual ingredients in separate airtight containers in the fridge for several days (wait to massage the kale until serving)
Store prepared salad in an airtight container in the fridge and consume within 24 hours.

Nutrition