I tried this salad from smitten kitchen a month ago but thought it needed a little tweaking to make it tastier and more portable (and I wanted to throw in some greens, just cause.) My goal was something filling and balanced that I could prep at the beginning of the week and assemble quickly for take-to-work lunches, and was easy to vary so I could eat it frequently without getting bored.
Hearty Roasted Vegetable Salad (serves 3-4)
- 1 medium butternut squash, pumpkin, acorn squash, or kabocha squash, or 2 sweet potatoes, or about 1 lb large carrots or beets, peeled and cut into 1-inch cubes
- 1-2 tsp cumin
- 1 tsp turmeric
- 1-2 tsp smoked paprika
- 1 tsp salt
- freshly ground black pepper
- 1-2 tbsp olive oil
- 1 cup black beluga or french green lentils, or adzuki beans or mung beans
- arugula, spinach, romaine, or whatever greens you prefer
- [optional] a soft, easy to crumble cheese - feta, goat cheese and gorgonzola are all good here. You’ll want about 1/8 of a cup of cheese per serving (up to an ounce).
- shelled raw pistachios, walnut pieces, or pecan pieces
- dried fruit - I used dried cranberries today but I’m going to try something more tart, like cherries or blueberries, next time
- a few tablespoons of red wine vinegar (or balsamic or cider vinegar)
To roast the veggies: Toss the diced vegetables with the oil and spices. Roast in a single layer at 400 degrees for 30-45 minutes or until fork-tender.
Cook the lentils or beans according to package directions in salted water. Drain and set aside.
If you’re serving this immediately, let the veggies and lentils cool to room temperature before assembling the salad. If you’re going to store it, keep the lentils and squash separate from the greens and toppings. Bring the lentils and squash back to room temperature (about 1 minute in the microwave) before spooning them over the rest of the ingredients, and top everything with a splash of red wine vinegar.
It’s doable. It really is. Here are a few suggestions for GF versions of classic recipes.
Green Bean Casserole:
Look at it. No canned condensed soups. For dairy free folks - you can skip the oil and cream; the mushrooms will taste perfectly fine without them. (Although, if you MUST, and if you can eat dairy, Pacific Foods offers some GF condensed soups.)
Not that this isn’t usually gluten free anyways, but this sauce struck my fancy because it has also figs and rosemary in it.
The Pioneer Woman’s recipe is fabulous, but requires a few modifications. First, make this gluten free cornbread. I would double the cornbread recipe - using twice the amount of cornbread called for in the Pioneer Woman recipe and leaving out the crusty artisan bread - and then make this gluten free french bread to substitute for the regular french bread she calls for. This is optional, but I’ve also used cured sausage in this recipe instead of fresh, slicing it into disks instead of breaking it up on the skillet.
Sweet Potato Casserole
The traditional version, gluten free.
I’ve made gravy with cornstarch before and didn’t like it. The texture is substantially different and the flavor isn’t that great. I’ll be trying this recipe this year. (My mom also adds chopped boiled eggs and sauteed mushrooms to her gravy - I highly recommend it.)
Mashed potatoes are pretty much off the table for the dairy-free crowd, so here’s a substitute that’s easier to do, tastes great with gravy and still feeds a crowd.