Gluten Free Stuffing Salad with Warm Onion Dressing is a lightened up Thanksgiving side dish that’s quick to make. Dairy free, gluten free, easy and delicious!
- 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 cup olive oil (1 Tablespoon more if you are using thick bread)
- 1 teaspoon minced garlic
- 1/2 teaspoon 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 Tablespoons pumpkin seeds (optional)
For the Warm Sweet Onion Dressing:
- 1/2 cup olive oil or avocado oil
- 1/4 cup minced white onion or shallots
- 1 Tablespoon apple cider vinegar or Red wine Vinegar
- 1– 2 Tablespoons fresh lemon juice
- 1 teaspoon 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 teaspoon garlic powder (optional)
- If you want it extra creamy add in 1 to 2 Tablespoons 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 (branch) 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, with dressing
- Prep Time: 20 min
- Cook Time: 15 min
- Category: side dish
- Cuisine: American
- Serving Size: 1 cup
- Calories: 270
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 60mg
Keywords: holiday sides, gluten free stuffing, gluten free, dairy free, Thanksgiving