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Warm Fall Harvest Salad with Sticky Pecans

Published: September 18, 2018 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 15 Minutes
Serves Serves 4-6
Warm Fall Harvest Salad with Sticky Pecans
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Average Rating: 5 | Rated By: 2 users

The beautiful thing about this salad is the variety of textures, sweet and savoury flavours and the bold fall colours. In this salad, the warm roasted vegetables, fresh baby spinach and sticky pecans are seasoned with tamari ginger vinaigrette making this beautiful salad magically more delicious. I love this salad warm especially during chilly fall months, but it tastes just as delicious cold. This naturally gluten-free fall harvest salad makes a nice addition to a Thanksgiving dinner. 

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Ingredients

  • 2 varieties of small squashes such as acorn squash, delicata squash, butternut. Halved, seeds removed and cut into small wedges
  • 4 small carrots, halved lengthwise
  • 2 small parsnips, quartered lengthwise
  • 2 small beets, cut into small wedges
  • 1 medium yam, peeled and cut into small cubes
  • 3 Tbsp. extra virgin olive oil
  • 1/2 tsp. Pure sea salt
  • 1/4 tsp. GF ground nutmeg
  • 1/4 tsp. GF ground black pepper
  • 1 fresh sweet corn, kernels removed
  • 10 oz. fresh baby spinach
  • STICKY PECANS
  • 1 cup raw pecans
  • 2 Tbsp. Coconut sugar, divided
  • 1/8 tsp. GF ground cinnamon
  • TAMARI GINGER VINAIGRETTE
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. GF Rice vinegar
  • 1 Tbsp. GF low sodium Tamari sauce
  • 1 Tbsp. minced fresh ginger
  • 1 garlic clove minced
  • 1 tsp. Pure maple syrup
  • Optional garnish; fresh parsley, cilantro or basil

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    Instructions

  • Preheat oven to 425 F and line a large rimmed baking sheet with parchment paper
  • Arrange vegetables except for corn and spinach on the baking sheet and brush with olive oil.
  • Mix salt, nutmeg, 1/4 teaspoon pepper and 1 teaspoon of coconut sugar. Season the vegetables with the spice mix
  • Toss corn kernels in the remaining olive oil and season with salt and pepper. Scatter the corn on foil paper
  • Roast the veggies and corn for 15 minutes. Turn the oven off and slightly open the door, leaving the veggies in the oven until you are ready to make the salad
  • For the pecans, in a small saucepan add 1/4 cup water, remaining coconut sugar, 1/8 teaspoon cinnamon and a small pinch of salt. Bring to boil and cook until the sauce thickens about 2 minutes. Remove the sauce from the heat and stir in pecans until coated with the sauce Transfer onto parchment paper to cool
  • For the dressing, in a small bowl whisk everything together
  • To construct the salad, place spinach in a large salad bowl, add warm roasted veggies, sprinkle with roasted corn and drizzle with vinaigrette. Gently toss and top with sticky pecans. Garnish with fresh herbs if you wish Enjoy!


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