Gluten-Free Kale Fall Salad

All the best fall flavours in this big beautiful gluten-free kale salad.
All the best fall flavours in this big beautiful gluten-free kale salad.

All the best fall flavours in this big beautiful gluten-free kale salad. Shredded kale, roasted sweet potatoes, hazelnuts, and chickpeas, apple slices and cranberries. All tossed together in a tangy mustard vinaigrette.

This hearty gluten-free kale fall salad is packed with crunch and flavour. The kale fall salad was originally posted on Sept 2019. I have updated and rewritten the blog post.

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This gluten-free kale salad uses roasted cubed sweet potatoes tossed in olive oil, cumin, sumac and lemon pepper. I kept this salad dairy-free, but you could easily add crumbled feta or goat cheese.

I love using kale instead of romaine or butter lettuce. Kale has such a lovely crunch and just lends itself so well with these seasonal components.

All the best fall flavours in this big beautiful gluten-free kale salad.

INGREDIENTS NEEDED TO MAKE THE SALAD:

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Using what’s in season, creates a salad that not only tastes great but switches up the salads you normally make. If you follow me on Instagram, you will know I am a big salad eater. I eat salad either as a main course or as a side dish EVERYDAY!

All the best fall flavours in  this big beautiful gluten-free kale salad.

Embrace all of the fall flavours with this gluten-free kale salad. Made with roasted sweet potatoes, hazelnuts and chickpeas. Plus other ingredients like dried cranberries, sliced apples and a light mustard vinaigrette dressing.

I am a full believer that just because you are eating a salad doesn’t mean it needs to be boring. Salads can be packed in flavour and serve as a filling satisfying and delicious meal.

HOW TO MAKE THE KALE FALL SALAD:

  1. Preheat oven to 400 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a small bowl, mix the cubed sweet potatoes, oil, cumin, sumac and lemon pepper and stir.
  4. Spread sweet potatoes on the cookie sheet and bake in oven for 20 minutes.
  5. Remove from oven and place potatoes on a plate.
  6. Add the hazelnuts to the cookie sheet and bake for 10 minutes.
  7. Remove and place hazelnuts in a bowl.
  8. In a small bowl add the chickpeas, olive oil, chili powder and paprika and stir.
  9. Spread chickpeas on cookie sheet and bake for 20 minutes.
  10. Remove and put in a small bowl.
  11. In a small jar add the apple cider vinegar, maple syrup, olive oil and mustard.
  12. Put lid on jar and shake well.
  13. To assemble salad. Add chopped kale to a large bowl.
  14. Pour 1/2 the dressing on kale and toss.
  15. Add the sweet potatoes, chickpeas, hazelnuts, cranberries and sliced apples and toss lightly.
  16. Serve. Add more dressing if desired.
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You can easily add chopped rotisserie chicken to the salad if you want. I find the gluten-free kale fall salad quite hearty and filling as it is. This salad includes a ton of flavour and every bite is a combination of sweet, crunch and savoury!

HERE ARE SOME MORE FALL RECIPES TO TRY:

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ANY GLUTEN-FREE QUESTIONS? Have any questions about gluten-free baking or cooking? Send me a DM and I would be happy to help you out.

All the best fall flavours in this big beautiful gluten-free kale salad.
All the best fall flavours in this big beautiful gluten-free kale salad.

Gluten-Free Kale Fall Salad

All the best fall flavours in this big beautiful gluten-free kale salad.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course dinner, lunch, Salad
Cuisine American
Servings 4

Equipment

  • cutting board
  • parchment paper
  • Cookie Sheet
  • Bowl Set
  • Serving Bowl
  • Tongs

Ingredients
  

  • 4-5 cups organic kale, chopped
  • 2 sweet potatoes chopped into small cubes
  • 2 tsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp sumac
  • 1/2 tsp lemon pepper
  • 1/2 cup raw hazelnuts
  • 1 can chickpeas, drained
  • 2 tsp olive oil
  • 1 tsp Chile powder
  • 1 tsp paprika
  • 1/4 cup dried cranberries
  • 1 honeycrisp Apple, sliced thin
  • 2 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1/4 cup olive oil
  • 1 tsp Dijon mustard

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a cookie sheet with parchment paper.
  • In a small bowl mix the cubed sweet potatoes, oil and spices and stir.
  • Spread sweet potatoes on the lined cookie sheet and bake in oven for 20 minutes.
  • Remove from oven and place sweet potatoes on a plate.
  • Add the hazelnuts to the lined pan and bake for 10 minutes.
  • Remove and place nuts in a bowl.
  • In a small bowl add chickpeas, oil and spices and stir.
  • Spread onto lined pan and bake for 20 minutes.
  • Remove and put in a bowl.
  • In a small jar add the apple cider vinegar and the rest of the ingredients.
  • Put a lid on and shake well.
  • To assemble salad add chopped kale to a large bowl.
  • Pour 1/2 the dressing on and toss.
  • Add the sweet potatoes, chickpeas, hazelnuts, cranberries and sliced apples and toss lightly.
  • Serve. Add remaining salad dressing to individual servings.
Keyword caesar salad, fall flavours, gluten and dairy-free, gluten-free, gluten-free salad, kale, kale fall salad, kale salad
Tried this recipe?Let us know how it was!

Kale Chips

kale chips recipe

Kale Chips

Ingredients
  

  • 1 big bunch of kale
  • 2 tsp avocado or olive oil
  • 1 tsp gluten free dill pickle seasoning

Instructions
 

  • Preheat oven to 300 degrees.
  • Wash and dry the kale, making sure the kale leaves are very dry.
  • Remove the tough stems from the kale and then chop into bite sized pieces.
  • In a large bowl add the kale, avocado oil and dill pickle seasoning and with your hands massage the oil into the leaves well.
  • Arrange the kale pieces on an unlined cookie sheet and bake in the oven for 10 minutes.
  • Lightly toss the kale and bake again for another 8-10 minutes.
  • Remove from oven and cool completely.
  • Enjoy!
Tried this recipe?Let us know how it was!
kale chips recipe

Have you tried kale chips?

Truthfully they were not on my list of snacks to try. I am not sure why I wasn’t interested in them, just wasn’t.

You can find kale chips in every health food store and most grocery stores carry some now.

But I was on instagram one morning and it seemed everyone one was making kale chips on insta story so I thought “maybe I should give them a try”

I picked up a big bouquet of organic kale when I was at the grocery store and proceeded to make kale chips once I was home.

Well? I could not believe how good homemade kale chips were.

Like, seriously good!

I could have easily ate the whole batch.

kale chips recipe

I knew I would have to share a recipe with you all as soon as I could.

Now kale chip recipes are basically the same thing. I am really not doing anything remarkably different then anyone else.

You wash and dry them.

You remove the stems.

You chop and season them.

You bake them.

Yep, that is it.

I used dill pickle seasoning that I buy here in Calgary at Silk Road Spice Merchant but you could use any gluten free seasoning you would like. Simple coarse sea salt would work too.

kale chips recipe

kale chips recipe

5 Cozy Gluten Free Thanksgiving Recipes

Looking for other delicious gluten free Thanksgiving recipes your friends and family will love? Here are 36 other recipes to try!

Canadian Thanksgiving is almost here, so I thought I’d put together 5 of my favorite gluten free thanksgiving recipes for you!

Recipe: Gluten Free Pie Crust

gluten free pie crust recipe

Recipe: Gluten-Free Vegan Pumpkin Coconut Soup

gluten free vegan pumpkin coconut soup recipe

Recipe: Gluten-Free Pumpkin Sausage Kale Pesto Crostini

gluten free pumpkin crostini recipe

Recipe: Gluten Free Cinnamon Swirl Coffee Cake

gluten free cinnamon swirl recipe

Recipe: Gluten Free Dairy Free Carrot Cake

gluten free carrot cake recipe

Gluten-Free Pumpkin Sausage Kale Pesto Crostini

gluten-free pumpkin sausage kale pesto crostini recipe
Pumpkin Sausage Kale Pesto Crostini.
Wow, that sounds like a mouthful right?
Well, it kinda is.
A layer of homemade kale walnut pesto is smothered on a toasted gluten free baguette slice. On top of that is finely chopped roasted pumpkin and spicy sausage, and then a thin slice of parmesan. Put all that into the oven for a few minutes and you have a great tasting gluten free appetizer to serve guests.
As I stated in my last post I decided to make 3 new recipes using Udi’s gluten free baked goods. Included with these goodies was a Fall Comfort contest that I hope you all, my readers had a chance to enter.
Who wouldn’t want a chance to win a $150 gift prize from Udi’s?
This is an easy recipe to make even though it may look complicated.
It is really just 5 steps.
1. Slice and toast the gluten free baguette.
2. Finely chop and bake the pumpkin.
3. Make the kale walnut pesto in your food processor.
4. Bake up the sausage and then finely chop.
5. Assemble it all together and bake in the oven for a few minutes.
See… easy!
udi's gluten free baguettes
gluten free pesto
gluten-free pumpkin sausage kale pesto crostini recipe

Gluten-Free Pumpkin Sausage Kale Pesto Crostini

Ingredients
  

  • 1 pkg Udi’s gluten free french baguettes
  • 2 cups finely chopped pumpkin
  • 1/4 tsp cumin
  • 1/2 tbsp oil
  • 1/4 tsp nutmeg and cinnamon
  • 2 Spolumbo gluten free spicy italian sausages
  • 1 large bunch kale
  • 7 fresh sage leaves
  • 1 cup toasted walnuts
  • 1/2 – 3/4 cup olive oil
  • 1/4 cup freshly grated parmesan cheese
  • 1 tsp Maldon sea salt
  • Parmesan cheese to thinly slice for topping

Instructions
 

  • Preheat oven to 350 degrees.
  • Slice the Udi’s gluten free baguette into slices.
  • Brush each slice with a little bit of olive oil.
  • Lay slices on a cookie sheet and bake for 7 minutes.
  • Remove from oven and let cool.
  • Preheat oven to 375 degrees.
  • Finely chop 2 cups of pumpkin.
  • In small bowl, mix the cubed pumpkin with the oil, cumin, cinnamon and nutmeg.
  • Spread pumpkin on a parchment lined cookie sheet and bake for 35 minutes.
  • Remove and cool.
  • Preheat oven to 375 degrees.
  • Bake the Spolumbos gluten free sausages on a cookie sheet for 30 minutes.
  • Remove from oven.
  • Once cooled, finely chop.
  • In a small bowl mix the pumpkin with the sausage.
  • In a food processor pulse the kale and sage leaves until finely chopped.
  • Add the toasted walnuts, 1/2 olive oil, the parmesan cheese and process.
  • Continue processing until a nice pesto is made.
  • If pesto looks too dry you can add the other 1/4 cup of olive oil.
  • Preheat oven to 375 degrees.
  • Place toasted crostini on cookie sheet.
  • Cover each crostini with the kale walnut pesto.
  • Approximately about a tsp each.
  • Top each pesto crostini with the pumpkin sausage mixture.
  • Place a thin slice of parmesan cheese onto each crostini.
  • Bake in the oven for 5-7 minutes.
  • Remove from oven and serve warm.
  • This makes around 24-28 crostinis depending on how thick you slice the gluten free baguettes.
Tried this recipe?Let us know how it was!


gluten-free pumpkin sausage kale pesto crostini recipe
gluten-free pumpkin sausage kale pesto crostini recipe
gluten-free pumpkin sausage kale pesto crostini recipe

Gluten-Free Kale and Sundried Tomato Pasta

gluten-free kale sundried tomato pasta


We are half way through January.
How are you doing with your New Years resolutions?
Did you even make any?
Both myself and my hubby decided that this is the year we will finally get into shape.
We’ve each committed in our own way how to get this done.
My hubby is running on the treadmill again, lifting weights and continuing his yoga classes.
I’m taking jazzercize again, and even paid for 6 month of classes. This way, no excuses. I’ve also put my hiking boots back on and on warm winter days here in Calgary I am walking again. Doing the loop around my area is an hour walk and as long as it is not below -7, I’ll get out there.
gluten-free kale sundried tomato pasta
winter in calgary
We’ve both decided to eat cleaner, not dieting, just watching our carbs and portions.
This way I think, we will be able to stick to it.
How is everything going for you?
Here is a healthier pasta dish to start the new year.
It includes one of my favourite things right now – Kale.
Kale is one of the healthiest vegetables around. It is loaded with vitamin K, A and C as well as loads of magnesium.
Kale is known for its antioxidant nutrients, anti-inflammatory nutrients, anti-cancer nutrients and for its cholesterol-lowering abilities.
Now, don’t you think you should be eating more kale?

Gluten Free Kale and Sundried Tomato Pasta

Ingredients
  

  • 1 1/2 cup San Zenone gluten free corn penne pasta
  • 2 tbsp olive oil
  • 1-2 tsp minced garlic
  • 1/2 cup Sundried tomatoes in oil, chopped upBunch of Kale
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp red pepper flakes

Instructions
 

  • Finely chop the bunch of kale.
  • Heat a medium saucepan filled with water to boil. Once boiling add the chopped kale.
  • Cook for 3-4 minutes.
  • Remove kale from pot and set aside.
  • Add the dried pasta to the pot and cook according to package directions.
  • Once pasta is cooked, remove cooked pasta from the pot and retain the pasta water for later use.
  • Sauté 2 Tbsp of olive oil and minced garlic in a large frying pan.
  • Add the chopped sundried tomatoes to the frying pan and continue sautéing until tomatoes have softened.
  • Add the steamed kale and cooked pasta to the frying pan.
  • Toss mixture.
  • Add a couple of Tbsp of the reserved pasta water to the mixture as well as the grated cheese.
  • Sprinkle red pepper flakes over the pasta dish and serve.
Tried this recipe?Let us know how it was!



gluten-free kale sundried tomato pasta

gluten-free kale sundried tomato pasta

gluten-free kale sundried tomato pasta

gluten-free kale sundried tomato pasta
gluten-free kale sundried tomato pasta