Big Fall Salad
Time
50 Min
Serves
6
Published November 2, 2023 by Dr. Stephanie Gray, DC
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Today, I’m craving a big fall salad with all the rich, warm colours of the season. I can’t wait for you to try it. Picture roasted paprika spiced cauliflower and sweet potato on a bed of kale, quinoa, red cabbage, cucumber, pecans and pumpkin seeds. Topped with a lemon vinaigrette to bring all the flavours together. A delicious, nutrient-packed masterpiece!
The roasted cauliflower and sweet potato are the heart of this dish, offering a cozy and slightly caramelized sweetness with earthy undertones from the paprika . They’re roasted to perfection, bringing out their natural sugars and a subtle smokiness.
Kale, with its hearty and slightly bitter notes, adds a lovely contrast to the sweetness of the roasted veggies. Substitute with spinach if you don’t like kale.
Quinoa, a gluten-free seed (it’s not technically a grain despite poplular belief) packed with protein, offers a light, fluffy texture and a boost of nutrition.
Red cabbage, with its vibrant color and crisp crunch, adds a pop of color and a refreshing element to the mix.
Pecans and pumpkin seeds provide a satisfying crunch and a toasty, nutty flavor that complements the earthiness of the roasted vegetables.
Though I didn’t include it in the recipe, you could add goat cheese if you’re not avoiding dairy.
All these ingredients come together to create a salad with all the colors of fall in full display.
Naturally gluten free, grain free, plant-based.
For other great salad ideas, check out these other recipes:
Quinoa Salad with Black Beans and Lime
Blueberry Salad Dressing with Chicken & Cucumber Salad
Chickpeas Cucumber & Tomato Salad
Colourful Salad with Turmeric Italian Dressing
Blackberry Basil Pecan & Goat Cheese Salad
Lentil Salad with Herbs & Turmeric
Roasted Cauliflower Caesar Salad
Colourful Salad with Turmeric Italian Dressing
Beef Fajita Salad with Roasted Poblano Dressing
Why you will LOVE this Big Fall Salad
- BIG FALL FLAVOURS– This salad is made with ingredients inspired by the fall season- roasted cauliflower and sweet potato, with kale, red cabbage, quinoa, pecans and pumpkin seeds
.
- NUTRIENT DENSE -This salad is nutrient dense. Enjoy a hearty meal while prioritizing health and well-being.
- IT’S BIG– This salad is big. You’ll likely have leftovers. It inexpensive to make yet super healthy.
- GLUTEN FREE/DAIRY FREE/PLANT-BASED– This salad caters to a wide audience, including those with dietary restrictions. It’s an inclusive choice for everyone.
- TEXTURAL VARIETY: The combination of roasted vegetables, crunchy red cabbage, and nuts, along with the tender kale and fluffy quinoa, offers a delightful variety of textures in every bite.
- SATISFYING & FILLING: With a combination of protein-rich quinoa, nuts, and hearty vegetables, this salad is not just a side dish; it’s a satisfying and filling meal that will leave people feeling nourished and content.
- EYE CATHCING COLOURS- This salad is pretty. It’s vibrant colors of your salad make it not only delicious but visually stunning
How to Store this Big Fall Salad?
Store leftovers in a tight glass container. Must be refrigerated. Should be eaten within a 5 days for best taste. Do not freeze.
Big Fall Salad
Equipment
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1 large baking sheet
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1 medium pot
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1 large salad bowl
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1 small mason jar with lid
Ingredients
- 1 small cauliflower broken into florets
- 1 large sweet potato peeled and chopped into bite sized pieces
- 1 tbsp avocado oil
- 1 tsp garlic powder
- 1 tbsp paprika
For the Salad Dressing
- 1/2 cup olive oil
- 1/2 lemon juiced or 1.5 Tbsp
- 1/4 cup apple cider vinegar
- 1 clove garlic
- 1 tbsp dijon mustard
For the Salad Base
- 3/4 cup uncooked quinoa yields 2 cups cooked quinoa
- 4 cups kale ripped up into bite sized pieces
- 1.5 cups shredded red cabbage
- 1 cup chickpeas
- 1/2 cucumber diced
- 1/3 cup pumpkin seeds
- 1/3 cup pecans
Instructions
Roast the Cauliflower and Sweet Potato
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Preheat the oven to 400 F.
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On a large baking sheet, arrange cauliflower florets on one side of the pan and sweet potato on the other.
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In a small mason jar, mix 2 tbsp avocado oil, 1 tsp garlic powder, 1 tbsp paprika. Shake. Pour over the cauliflower on the baking sheet.
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Roast about 30 minutes. Sweet potato and cauliflower should pierce fork tender. Allow to cool.
Make the Quinoa
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Cook quinoa according to package directions. 3/4 cup uncooked quinoa should yield 2 cups cooked quinoa. Allow to cool.
Make the Salad Dressing
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In the mason jar you used earlier, add 1/2 cup olive oil, 1/2 lemon juiced, apple cider vinegar, garlic and Dijon mustard. Secure with lid and shake to mix.
Make the Salad
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In a large salad bowl, place kale on the bottom. Then add cooked (and cooled) quinoa, shredded cabbage, cucumber, cooled roasted cauliflower and sweet potato. Garnish with pecans and pumpkin seeds on top.
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Pour desired amount of salad dressing over each individual serving.
Notes
I used avocado oil to roast the vegetables because olive oil has a tendency to burn at 400 F. Use coconut oil if you don’t have avocado oil.
Substitute spinach for kale.
Substitute green cabbage for red cabbage.
Substitute more cauliflower for sweet potato.
Substitute more sweet potato for cauliflower.
Substitute smoked paprika instead of regular paprika for a more smoky spice.
Substitute walnuts for pecans.
Substitute wild rice for quinoa.
Add 1/2 cup goat cheese if desired.
Store leftovers in a glass container. Keep in the fridge for 5 days.
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.