Gluten Free Stuffing Salad with Sweet Onion Dressing! A Gluten Free Stuffing recipe with a healthy twist! This easy Holiday side dish combines the comfort food of traditional stuffing with a healthy winter salad! All tossed together in no time and served with a warm sweet onion dressing. This deconstructed stuffing recipe that is light and flavorful, but still a way to enjoy a classic Thanksgiving side dish!
Just letting you know this Gluten Free Stuffing Salad recipe was originally published in November 2015. I retested, rephotographed, updated content. Now I am republishing it for you today! I hope you enjoy. Thank you for following Cotter Crunch Y’all!.
Hey friends! I’m super excited about this week. Get ready for some more Holiday meals! I’ve got an easy peasy gluten free stuffing recipe that’s perrrrrrrfect for are hosting Thanksgiving or Friendsgiving.
But wait, let me back things up a bit before I get into the first recipe.
Speaking of Friendsgiving, I’m hosting a virtual Friendsgiving with Food Faith Fitness today!
I can’t remember exactly when Taylor and I became good blogging friends, but somehow we did. And not a day goes by where we don’t text or interact via social media. She’s been such a blessing to me and I am so THANKFUL to call her a true friend and support.
Which leads me to this holiday recipe swap!. Since we can’t be at each other’s house for thanksgiving, we want to host a virtual Thanksgiving and invite all of you! Are you down for that? Of course you are!
Thanks to Better Body Foods for helping us host and share recipes with healthier ingredients You’ve seen me post about Better Body Foods before, in this epic brownie post, And I’m super pumped to be able to continue to support their brand and what they are about. . Okay, back on course here. REAL ingredients, REAL food, REAL care about the consumer. So for that, I am thankful. WE are thankful.
Side note: Did you know they are LOCAL for me now? Yes, Salt Lake City area! I thought that was cool.
Okay, enough corny Cotter talk. Let’s get to even more exciting stuff. Ahem… like..
Gluten Free Stuffing Salad with Sweet Onion Dressing.
This gluten free stuffing salad is more than stuffing. But also more that salad. Ha, does that make sense? I actually took one of my grandma’s old stuffing recipes and deconstructed it. It’s super easy to make but just as flavorful and comforting as true stuffing. The warmed sweet onion dressing being the secret weapon! Aren’t homemade dressings the best?
So, all you need to make this gluten free stuffing salad is gluten free bread, olive oil, herbs, chopped veggies, pumpkin seeds, dried cranberries, herbs, hard boiled eggs, winter greens, and cabbage.
Toss your bread and chopped veggies in oil over and herbs. Lay in a baking sheet, then pop it in the oven to quickly roast/toast.
Then you add that warm roasted mix to a bowl of salad, cabbage, pumpkin seeds, and dried or fresh cranberries. Top that with sliced egg and you are set!
Oh but wait, you must not forget the warm sweet onion dressing. It’s also simple and easy to make!
I used Organic Agave Nectar form Better Body Foods, chopped onion, apple cider vinegar, olive oil, pepper, and just a tiny bit of Chia seeds to make it thicken. Almost like a poppy seed dressing. The Agave Nectar gives it that smooth texture but still light and sweet!
Blend it together, warm it up for 20 seconds or so in the microwave or stove top, and then drizzle on top of your gluten free stuffing salad. BAM! You’re done. Think of it as Fall Panzanella meets Stuffing. Ya, that works!
But don’t worry, if you are looking for the real deal, I highly recommend you check out the Gluten Free Palate Gluten Free Stuffing recipe.
Gluten Free Stuffing Salad with Sweet Onion Dressing
Easy and Healthy! Gluten Free Stuffing Salad with Warm Onion Dressing. Dairy free friendly.
- 4 Large pieces of crusty gluten free bread (to be toasted)
- 1/2 cup sliced carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1/4 c olive oil (1 tbsp more if you are using thick bread)
- 1 tsp minced garlic
- 1/2 tsp sea salt or kosher salt
- 3 thyme sprigs (extra for garnish)
- pinch of black pepper
- 3 cups Winter Greens (shredded or leafy)
- 1 cup chopped cabbage or radicchio
- 2-3 hard boiled eggs, sliced
- 1/3 cup sliced shallot or 1/4 cup sliced red onion.
- 1/2 cup fresh cranberries or 1/4 cup dried cranberries
- 2-3 tbsp pumpkin seeds (optional)
For the Warm Sweet Onion Dressing
- 1/2 cup olive oil or avocado oil
- 1/4 c minced white onion or shallots
- 1 tablespoon apple cider vinegar or Red wine Vinegar
- 1- 2 tbsp fresh lemon juice
- 1 tsp chia seed (optional). Helps thicken
- 1 tablespoon agave syrup or honey
- 1 teaspoon honey mustard
- 1/4 teaspoon sea salt (feel free to add more once tasted)
- 1/4 teaspoon freshly ground black pepper
- 1/4 tsp garlic powder (optional)
- if you want it extra creamy add in 1 to 2 tbsp buttermilk or plain yogurt.
- optional topping - cooked cured bacon (chopped)
- First make sure your bread and vegetables are all diced up.
- preheat oven to 425F
- Toss chopped vegetables (celery, onion, carrots) and your bread crumbs in 1/4 cup olive oil and minced garlic.
- Spread out that mixture on a baking sheet. Add your thyme sprigs on top with a dash of sea salt.
- Bake/roast at 400F for 12-15 minutes or until bread is crispy and veggies are cooked.
- Remove from oven and set aside. Remove thyme sprigs. Hopefully the leaves from the sprigs have fallen off now in the mix. Keep the leaves that have fallen off for the stuffing. Disregard the sprig (brand) portion of the thyme.
- In another later bowl, toss your greens and cabbage. Place this in a casserole dish or large deep baking dish.
- Place your roasted veggies and toasted bread on top of your salad. Toss again.
- Place sliced hard boiled eggs and sliced shallot (or red onion) on top of this bread and salad mix.
- Add your cranberry and pumpkin seeds scattered on top.
- For the dressing, simply blend together all the ingredients listed (olive oil, onion apple cider vinegar, mustard, chia, pepper, agave, etc.) in a food processor or blender. It might take a few minutes of blending to get the onions finely mixed with the oils/herbs.See notes for more dressing options.
- Place in a microwave safe glass cup after blended.
- Warm for 15-20 seconds and then pour over the gluten free stuffing salad mix before serving.
- Top with more sea salt and black pepper if desired.
- Optional Crumbled cooked cured bacon to top.
Add the optional yogurt to thicken the sweet onion dressing or help blender it better together.
Use gluten free bread with thick crust or larger pieces.
Estimated Nutrition Per 1 cup to 1 1/4 cup serving with dressing:
270-280 calories; 16-17 grams of fat, 2 grams saturated, 60 mg cholesterol, 300 mg sodium, 22-23 grams Carbohydrates, 8 grams of fiber, 6 grams of sugars, 4-5 grams of protein.
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SERIOUSLY though, IT IS EPIC! I know, I totally overused that term, but it’s the only thing that comes to mind.
And if that wasn’t epic enough, let me just show you Taylor’s side dish. Because, let’s face it, that girl can COOK! And you’re gonna wanna dive into this roasted acorn squash and quinoa salad with cranberries and orange maple tahini dressing. Haha, say that 10x fast!
And voila! You get two Holiday salad recipes that are EASY to make and delicious. Now that’s something to get excited over, for sure!
Happy countdown to Thanksgiving and Friendsgiving!
Are you hosting this year? Whatcha making?
This post is sponsored by my Better Body Foods Friends! Thankful they supply us with such healthy gluten free and organic products.