Maple Roasted Autumn Harvest Salad with Toasted Pepitas
Maple Roasted Autumn Harvest Salad with Toasted Pepitas
Plus 6 Healthy Gluten-Free Salads for Fall
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6 Gluten Free Salads to make this fall
NEW Recipe: Maple Roasted Autumn Harvest Salad
Make this flavorful Autumn salad without the chicken for Thanksgiving (Happy Thanksgiving to our Canadian friends!), pair it with fall soups or chili, or enjoy it as a hearty winter lunch.
Whenever I'm in the New York City area, I always seek out Sweetgreen for their fresh salads. On a recent trip, I tried their Autumn salad with roasted vegetables and blackened chicken, which reminded me a bit of my Roasted Acorn Squash Salad. Inspired, I recreated it at home with a few twists. I added butternut squash, toasted pepitas for extra protein and fiber, and combined two favorite dressings: Maple Dijon Vinaigrette and Green Goddess. The creamy, herby Green Goddess blends perfectly with the sweet-tangy Maple Dijon—it's an unexpectedly delicious pairing.
Xo Danielle
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6 Healthy Gluten-Free Salads To Make All Fall Long
Green Goddess Cobb Salad with Crispy Chicken Skin Croutons (page 201 Make It Easy)
Brussels and Apple Salad with Bacon Vinaigrette (page 45 Make It Easy)
Maple Roasted Autumn Harvest Salad (NEW - scroll on!)
Maple Roasted Autumn Harvest Salad
Servings 4 to 6
TOOLS
Cutting board
Knife
Blender (for dressing)
Jars with spout lids
INGREDIENTS
1 lb Brussels sprouts, halved
1 small (3 pound) butternut squash, peeled and cubed
2 medium sweet potatoes, thinly sliced
6 slices thick-cut bacon, diced
2 tablespoon avocado oil, divided
2 teaspoons pure maple syrup
2 pounds boneless, skinless chicken thighs
2 tablespoons avocado oil (divided)
2 1/2 teaspoons Cajun seasoning*
Salt and pepper to taste
3 cups shredded kale
3 cups chopped romaine lettuce
2 tart, crisp apples, diced
¼ cup pumpkin seeds, toasted
1 avocado, sliced or diced (optional)
Maple Cider Vinaigrette
2 tablespoons pure maple syrup
1 1/2 tablespoon apple cider vinegar
1/2 tablespoon Dijon mustard
juice of 1/2 lemon
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon turmeric
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
1/2 cup extra-virgin olive oil
Green Goddess Dressing
1, 4-oz log soft goat cheese (sub Kite Hill Ricotta or Treeline Ricotta)
3/4 cup cashew milk
1/4 cup extra-virgin olive oil
zest and juice of 1 lemon, about 2 teaspoons
2 cloves garlic, peeled
1 1/2 (packed) cups mixed tender herbs (such as dill, parsley, basil, mint)
1 small bunch chives
1 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
*purchase my unique Cajun seasoning blend, mix it up yourself using the recipe in Make It Easy on page 37 or Healthy in a Hurry on page 33, or use any store-bought Cajun seasoning
METHOD
Preheat your oven to 425°F (220°C). On a large sheet pan, arrange the halved Brussels sprouts, diced bacon, cubed butternut squash, and sweet potatoes on one side. Drizzle with 2 tablespoons of avocado oil, maple syrup, and season with salt and pepper, then toss everything to coat. On a second sheet pan, place the chicken thighs. Drizzle them with the remaining tablespoon of avocado oil and rub the Cajun seasoning evenly over the chicken.
Roast everything for 20 to 25 minutes, or until the chicken is fully cooked (165°F internal temperature) and the vegetables are tender and slightly caramelized.
Meanwhile, make the Green Goddess Dressing. Combine the goat cheese or non dairy cheese, cashew milk, olive oil, lemon zest, lemon juice, garlic, herbs, and salt and pepper in a blender and blend until smooth. Transfer to a jar with a spout lid.
To make the Maple Cider Vinaigrette, whisk together everything but the oil. Slowly drizzle the oil into the bowl, whisking constantly, until emulsified.
Remove tray from the oven and allow to cool slightly. Slice the chicken.
To assemble the bowls, start by layering shredded kale and chopped romaine lettuce in each bowl. Top with a portion of the roasted vegetable and bacon mixture, followed by diced chicken and fresh apple. Sprinkle roasted pumpkin seeds and add avocado if desired. Drizzle 1 tablespoon Maple Dijon dressing and 1 tablespoon Green Goddess dressing over the top of each and season with salt and fresh cracked pepper to taste.
Substitutions
Chicken thighs → Chicken breasts, thick 4-ounce salmon fillets, or large shrimp (roast the last 5 minutes of cooking)
Brussels sprouts → Broccoli
Butternut squash → Acorn squash or carrots
Sweet potatoes → other squash such as pumpkin or kabocha
Maple syrup → Honey
Store-bought Shortcuts
Pre-cubed butternut squash and sweet potatoes
Grab a rotisserie chicken and season it with Cajun seasoning
Swap the dressings for Primal Kitchen Green Goddess and Side Dish Honey Mustard, or any vinaigrette.
Prep It Ahead
Roast the Brussels sprouts, butternut squash, sweet potatoes, and bacon, then store them in the fridge for 5 days. Add to salads cold, or reheat in a toaster oven for 10 minutes at 400F.
Cook and season the chicken thighs, slice, and refrigerate until ready to assemble.
Wash, shred the kale, and chop the romaine lettuce. Store in a produce bag with a clean towel or paper towel to absorb excess moisture.
Dice the apples and store them in lemon water to prevent browning.
Toast pumpkin seeds. Store in an airtight container at room temperature for 2 weeks.
Make It Ahead
Prepare both dressings and store them in airtight containers. Store the Maple Cider Vinaigrette for 6 weeks, and the Green Goddess for 2 weeks.
