Fall Harvest Salad with Maple Dijon Vinaigrette

sweet potato brussel sprout salad

I haven’t been posting many recipes lately, since with only 2 months to go, I’ve definitely got wedding on the brain (and blog), but this Fall Harvest Salad is too good not to share! This hearty salad is packed full of my favourite fall flavours.

Roasted brussel sprouts and sweet potatoes combine with walnuts, blue cheese, and dried cranberries is this wonderfully delicious arugula salad.

Your guests will love this as a starter at Thanksgiving dinner.

The brussel sprouts are definitely the star of the show: coated in maple syrup which caramelizes when roasted, with crispy leaves on the outside and warm and tender on the inside.

An extra dose of maple syrup tops this hearty Fall Harvest Salad with a simple Maple-Dijon dressing. Click here for a delicious keto salad dressing.

thanksgiving dinner salad

Fall Harvest Salad
 
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A hearty fall salad topped with roasted brussel sprouts, walnuts and blue cheese, served with a sweet Maple Dijon vinaigrette.
Author:
Serves: 6-8
Ingredients
  • 12 cups arugula
  • 1 lb brussel sprouts, trimmed and halved
  • 2 sweet potatoes, peeled and chopped into 1" cubes
  • ½ cup olive oil, divided
  • ¼ cup maple syrup
  • sea salt and pepper
  • ½ cup blue cheese, crumbled
  • ½ cup walnuts, chopped
  • ½ cup dried cranberries
  • Maple Dijon dressing: In a jar, combine ¾ cup olive oil, ¼ cup red wine vinegar, 3 tbs Dijon mustard, ¼ cup maple syrup and a dash of salt and pepper. Shake to combine.
Instructions
  1. Preheat oven to 400F
  2. In a large bowl or Ziploc back, combine trimmed and halved brussel sprouts with ¼ cup of oil, maple syrup, ½ tsp salt and ¼ tsp black pepper and toss until coated
  3. Spread in a single layer on a baking sheet
  4. Roast at 400F for 35-40 minutes until fork tender, flipping halfway
  5. Follow the same steps for the sweet potato, except no maple syrup
  6. Roast at 400F for 20-25 minutes until fork tender, flipping halfway
  7. Meanwhile, in a large bowl, assemble remaining salad ingredients
  8. Allow roasted vegetables to cool slightly to avoid wilting arugula, but best served warm
  9. Drizzle with Maple Dijon dressing and enjoy!

harvest dinner salad

Mushroom Kale Spring Rolls | Beauty Detox Challenge

kale mushroom spring rolls

This week’s Beauty Detox assignment was to create a variation of Kimberly Snyder’s Warm Kale and Mushroom Beauty Salad. I made my salad over the weekend and then I used the leftovers in spring rolls for dinner last night. I didn’t photograph my salad on its own, so here I’m sharing my Kale and Mushroom Spring Rolls. I enjoyed them with a bowl of miso soup and a small salad topped with sauerkraut and black sesame seeds. So my entry for this week’s challenge is a salad in a spring roll, ok? Yeah, let’s go with that!

I recently made spring rolls and cooked them with a quick shallow fry. They tasted great but a couple didn’t hold together that well and I thought they might have soaked up a bit too much oil. This time around, I baked them in the oven and it was a lot easier that having to stand over the stove while avoiding getting burned by hot oil.

baked spring rolls

I sautéed my vegetables first since they were originally made for the salad, but another option is to coat the raw veg with a tablespoon of oil before wrapping. That might increase the bake time a bit.

Usually in a stir-fry salad like this, I would add some tamari. But since it’s Sugar-Free September, I’ve been avoiding most sauces. To give this salad flavour, I loaded on the spices, and the flavours worked really well in my spring roll version, too.

Mushroom Kale Spring Rolls
 
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Author:
Recipe type: vegan, vegetarian
Serves: 2-3
Ingredients
  • 6 rice paper wrappers
  • 2 tbs coconut oil
  • 4 cups chopped kale
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1" ginger root, minced
  • ¼ cup thinly sliced carrot
  • ¼ cup chopped zucchini
  • ¼ cup chopped broccoli
  • ¼ onion, chopped
  • ¼ tsp crushed chili pepper flakes
  • ¼ tsp chili powder
  • ¼ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp cumin
  • ¼ tsp salt
Instructions
  1. Preheat oven to 375F
  2. Place a wire baking rack over a parchment lined baking sheet and brush with small amount of oil
  3. Heat 1 tbs oil over medium heat
  4. Add mushrooms, kale and onion and sautee for 3 minutes
  5. Add remaining vegetables, garlic, ginger and spices
  6. Cook for an additional 5 minutes, until kale is softened and onions are translucent
  7. Working one at a time, prepare rice wrappers by placing in a shallow dish with warm water for 30 seconds
  8. Transfer to a clear surface and place ½ cup vegetables in centre
  9. Fold over sides and roll, placing seam side down on baking rack
  10. Brush each roll with remaining oil
  11. Bake on rack over sheet for 20-30 minutes

kale mushroom spring rolls

 

Make sure to check out Kimberly’s warm kale and mushroom salad. And for my other Beauty Detox assignments, click here.

Miso and Sweet Potato Millet Bowls

sweet potato millet bowls

I love to put together bowls like this for lunch. I enjoy eating meals that have a whole selection of different components. They’re just so much more fun, aren’t they?

This bowl has a base of millet and greens and is topped with roasted sweet potato, fresh cucumber and leftover corn and grilled chicken breast. The best part of this meal is the miso millet.

Don’t you hate when you’re preparing a meal and then you realize that you still need a sauce or dressing? Well, this dish doesn’t need any extra sauces because the millet is cooked in miso, which adds so much flavour and creaminess that you won’t need anything else.

miso millet bowls

Miso and Sweet Potato Millet Bowls
 
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Author:
Serves: 4
Ingredients
  • 1 cup millet, uncooked
  • 3.5 cups water
  • 2 tbs miso paste
  • 1 sweet potato, chopped
  • ½ cucumber, quartered
  • 1 green onion, diced
  • 1 cup corn, cooked
  • 1 chicken breast, cooked and sliced
  • 1 tbs coconut oil
Instructions
  1. Pre-heat oven to 375F
  2. Place chopped sweet potato in a roasting pan and drizzle with oil, and roast for 25 to 30 minutes, until fork tender
  3. Toast the dry millet in a pan over medium heat for 2 minutes
  4. Add water to pan, cover and bring to a boil
  5. Reduce heat and simmer for 25 to 30 minutes, until water is absorbed
  6. To serve, place vegetables and chicken over millet and mixed greens and sprinkle with onion

miso millet bowls with sweet potato and corn

On another note, we’re 5 days into Sugar-Free September, and I’m still doing great. I haven’t had any real cravings and haven’t experienced any of the sugar-detox symptoms I’ve heard about. It’s early days yet. Having delicious treats like this Blueberry Chia Parfait are going a long way in helping me stick with it!

Have you cut sugar out at all? Maybe you’ve switched from refined white sugar to maple syrup or stevia? I’d love to hear from those of you who are making some changes towards cutting out the sugar. If you need some more information about going sugar-free, check out these links.

Have a great weekend!

Nicoise Salad with Almond “Tuna”

tuna nicoise salad

This fall, my boyfriend and I will be travelling to Nice to visit my dad, who lives there. My boyfriend has never been to France, and I haven’t visited for a few years now. Although I still haven’t gotten around to actually booking our flights, we’re super excited about this trip, and have been talking about it constantly.

It served as inspiration for this take on the classic Niçoise salad that we enjoyed this weekend. This salad is typically made with tuna, hardboiled eggs, olives and anchovies as well as vegetables including tomatoes, green beans, and potatoes.

vegan nicoise salad

Although I eat tuna, I thought it would be fun to try out the mock tuna salad I’d remembered seeing on OhSheGlows.com. By leaving out the eggs and anchovies, you have a totally vegan take on the Niçoise salad that is still packed full of protein. The ‘tuna’, sweet potatoes and hard-boiled egg (if you choose), make for a very substantial salad that is perfect as a main course. With so much going on in this salad, a simple vinaigrette allows all those beautiful flavours to come through.

raw soaked almondsraw almond tunavegan tuna

After soaking the almonds for a few hours, making this ‘tuna’ salad took no longer than your usual version using canned tuna. It would be amazing in a wrap or sandwich if you’re avoiding fish. Who knew you could make a passable mock tuna salad with almonds?!

nicoise salad egg and faux tuna

“Tuna” Nicoise Salad | Vegan option

(Yield: 4-6 servings)

Ingredients:

  • 1 cup green beans
  • 2 sweet potatoes
  • 6 cups mixed greens
  • 2 roma tomatoes, sliced
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • ¼ red onion, sliced
  • ½ cup green and black olives, pitted
  • 2 hard-boiled eggs, sliced (optional)

Directions: Cook peeled and chopped sweet potatoes in boiling water until tender. If desired, after cooking, sautee sweet potatoes in 1 tbs olive oil until starting to brown, to add a nice flavour and slight crispness. Steam green beans until beginning to soften, but still crisp. Mix up with remaining ingredients, serve over a bed of greens and top with almond ‘tuna’ and light dressing.

Almond ‘Tuna’

(based on Easy Flaked Almond ‘Tuna’ Salad from OhSheGlows.com)

  • 1 cup almonds, soaked for at least 2 hours
  • ¼ cup celery, minced
  • 1 green onion, minced
  • 2 tbs vegan mayonnaise
  • 1 tbs Dijon mustard
  • salt and pepper, to taste

Directions:  Soak almonds in water for a minimum of 2 hours. Drain and rinse. Add to food processor and pulse until resembling flaked canned tuna. Mix with mayo, mustard, celery and onion and season to taste.

Dressing

  • ¼ cup EVOO
  • 3 tbs fresh lemon juice
  • 3 tbs water
  • 1 tbs minced green onion
  • 1 clove garlic, minced
  • salt and pepper, to taste

nicoise salad

 

For other salad recipes, click HERE.