Gluten And Dairy-Free Fall Chopped Salad

The Story Behind the Recipe – How Autumn Inspired This Bowl of Goodness 🍁

There’s something magical about fall. The crisp air, the crunch of leaves beneath your boots, and that cozy feeling when the kitchen smells like roasted apples, maple, and herbs.

This Gluten And Dairy-Free Fall Chopped Salad was born on one of those golden afternoons when I was craving something fresh, but still wanted that comforting, earthy flavor that only fall can bring.

It all started after a trip to the local farmers’ market. My basket was full — honeycrisp apples, roasted butternut squash, kale, and a handful of cranberries. As I unpacked everything, I thought, why not turn these into a hearty salad that tastes like autumn in a bowl?

So I started chopping, roasting, and whisking — tossing everything together with a maple Dijon vinaigrette that I’ve been obsessed with ever since.

The result was stunning — sweet, savory, crunchy, and fresh all at once. And the best part? It’s 100% gluten-free and dairy-free — so everyone at the table can enjoy it without worry.

Now, this salad is a staple in our home every fall. We serve it as a side for Thanksgiving, pack it in lunchboxes, and sometimes even enjoy it as a light dinner with some grilled chicken.

It’s the kind of dish that makes you pause for a second between bites and think, this is exactly what fall should taste like. 🍂✨

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What Makes This Recipe Special 🍁

• 🌾 Gluten & Dairy-Free: Perfect for sensitive tummies or those looking to eat clean.
• 🥗 Full of Fall Flavors: Sweet apples, roasted squash, and tart cranberries.
• 🥑 Nourishing & Filling: Packed with fiber, vitamins, and healthy fats.
• 🕒 Perfect for Meal Prep: Stays fresh and flavorful for days.
• 🍁 Balanced & Beautiful: Crunchy, creamy (without dairy!), and full of color.

This salad is comfort food in a fresh, wholesome form — proof that “healthy” and “delicious” truly belong together.

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Ingredients – Fresh, Simple & Full of Flavor 🌿

🥬 For the Salad:

• 4 cups chopped kale (or mixed greens)
• 1 cup roasted butternut squash cubes
• 1 crisp apple (Honeycrisp or Gala), diced
• ½ cup cooked quinoa (optional, for added protein)
• ¼ cup dried cranberries (unsweetened or low-sugar)
• ¼ cup roasted pumpkin seeds (pepitas)
• ¼ cup chopped pecans or walnuts
• 1 small red onion, thinly sliced
• ½ avocado, diced (for creamy texture)

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🍯 For the Maple Dijon Dressing:

• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

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🌿 Optional Add-Ons:

• Roasted chickpeas for crunch
• Grilled chicken or turkey for extra protein
• A sprinkle of dairy-free feta or nutritional yeast for a “cheesy” flavor

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Step-by-Step Cooking Instructions 👩‍🍳

Step 1: Roast the Squash

Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash, toss with a drizzle of olive oil, salt, and pepper.
Spread evenly on a baking sheet and roast for 20–25 minutes, until tender and slightly golden on the edges.

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Step 2: Prep the Greens

While the squash roasts, wash and chop your kale into bite-sized pieces.
Massage the kale with a drizzle of olive oil and a pinch of salt for about 30 seconds — this softens it and removes bitterness.

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Step 3: Make the Dressing

In a small bowl or mason jar, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
Shake well until creamy and emulsified.

Taste and adjust the balance — add more vinegar if you like it tangy, or a drizzle more maple for sweetness.

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Step 4: Combine the Salad

In a large bowl, layer the massaged kale, roasted squash, diced apple, quinoa, cranberries, nuts, and red onion.

Drizzle the dressing over the top and toss gently to combine everything evenly.

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Step 5: Add the Final Touches

Top with avocado and roasted pumpkin seeds right before serving for a burst of creaminess and crunch.

Every forkful should have a little bit of everything — sweet apple, earthy kale, toasty nuts, and that perfect tangy maple dressing. 🍁✨

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Serving Suggestions – What to Pair It With 🍽️

• 🦃 Thanksgiving Turkey: A lighter side that perfectly complements rich holiday flavors.
• 🍞 Gluten-Free Garlic Bread: For a cozy, comforting lunch.
• 🍲 Pumpkin or Tomato Soup: Makes for a beautiful fall dinner combo.
• 🍷 Cider or Chardonnay: The crisp, fruity notes bring out the apple flavor in the salad.
• 🧁 Maple-Spiced Muffins: For a sweet and satisfying finish!

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Customization & Variations 🌈

• 🥔 Add Roasted Sweet Potatoes: Swap or mix with the butternut squash.
• 🥑 Creamy Upgrade: Add a spoon of tahini or dairy-free yogurt to the dressing.
• 🍊 Fruity Twist: Add orange slices or pomegranate seeds for a burst of color.
• 🌰 Nut-Free Version: Use sunflower seeds or toasted pumpkin seeds instead of nuts.
• 🐔 Protein Boost: Add shredded turkey, grilled chicken, or crispy tofu.
• 🥬 Different Greens: Try spinach, arugula, or romaine for a lighter texture.
• 🧄 Flavor Punch: Add minced garlic or shallots to the dressing for depth.

This salad is beautifully flexible — make it your own, and it’ll never disappoint!

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Storing & Reheating Tips 🧊

• Storage: Keep salad and dressing separate in airtight containers. The salad will last 3–4 days in the fridge.
• Dressing: Store in a mason jar in the fridge for up to 1 week.
• Avoid Soggy Avocado: Add avocado only right before serving.
• Meal Prep Tip: Layer quinoa, kale, roasted veggies, and cranberries in jars. Add dressing when ready to eat!

This salad is make-ahead magic — perfect for busy weekdays or holiday prep.

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Nutritional Snapshot (Per Serving – Approx.)

• Calories: 350
• Protein: 7g
• Fat: 20g
• Carbohydrates: 35g
• Fiber: 8g
• Sugar: 10g

High in antioxidants, fiber, and healthy fats — this salad is nourishment you can truly feel good about.

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Reader Q&A – Common Questions 💬

1. Can I make this ahead of time?
Yes! Just keep the dressing separate and toss before serving.

2. Can I use spinach instead of kale?
Absolutely — spinach gives it a softer texture and milder taste.

3. Can I skip the nuts?
Yes — use seeds like pumpkin or sunflower for a nut-free crunch.

4. What if I don’t like squash?
Roasted sweet potatoes or carrots work beautifully too.

5. Is quinoa necessary?
No — it just adds protein. You can skip it or use brown rice instead.

6. Can I make it oil-free?
Yes — use tahini and lemon juice as a creamy, oil-free dressing base.

7. What can I substitute for maple syrup?
Honey or agave syrup both work well.

8. How can I add more protein?
Add chicken, tofu, chickpeas, or edamame.

9. Can I serve it warm?
Yes — slightly warm squash makes it extra cozy and hearty.

10. How long will leftovers last?
About 3–4 days in the fridge (without avocado or dressing added).

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Final Thoughts 🍽️

This Gluten & Dairy-Free Fall Chopped Salad is the perfect celebration of the season — wholesome, colorful, and bursting with cozy flavors.

It’s one of those recipes that proves that healthy food can be deeply comforting too. Every bite is a reminder of fall’s best gifts — apples, squash, maple, and love. 🍁

Whether you’re hosting a Thanksgiving feast, prepping weekday lunches, or just craving something fresh and fulfilling, this salad fits every mood and every table.

So go ahead, grab your biggest salad bowl, and create your own little autumn masterpiece — one that’s as beautiful as the season itself.

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Tried This Recipe? 💕

Did you make this Gluten & Dairy-Free Fall Chopped Salad?

📸 Snap a photo and tag @Granny’s Lil Kitchen on Pinterest — I love seeing your delicious creations!

Tell me in the comments — did you add roasted chickpeas, grilled turkey, or maybe a touch of cinnamon? Your kitchen stories are my favorite kind of inspiration.

Here’s to cozy bowls, golden leaves, and homemade meals that nourish body and soul. 🍂💛