Autumn Salad with Pears, Squash & Kale

Autumn Salad with Pears, Squash, and Kale | Wheat-Free Meat-Free

You know it’s fall when the roasted squash recipes appear. I made this a couple weeks ago to bring to a friend’s “Autumn Fest.” Basically, I started with my recipe for roasted squash and pears and added some other ingredients to make a more substantial dish.

Autumn Salad with Pears, Squash & Kale

  • 2 small delicata squash, cubed
  • 4 anjou pears, cubed
  • 3 small red onions, cut into eighths
  • 3 well-packed cups of torn kale
  • 1/4 cup dried cranberries
  • 2/3 cup wild rice
  • 1/3 cup brown rice
  • 1/3 cup red rice
  • 3 cups water
  • walnut oil, for drizzling
  • freshly cracked pepper
  • sea salt


  • 5 tablespoons walnut oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon water
  • 1 tablespoon dijon mustard
  • 1 tablespoon plus 1 teaspoon honey
  1. Preheat the oven to 375 degrees F.
  2. Mix the squash, pears, and onions in a casserole dish or roasting pan. Drizzle lightly with oil, season with salt and pepper, and toss to coat. Roast in the oven for about one hour and fifteen minutes. Scrap and mix about halfway through the cooking time. The edges should be just beginning to brown.
  3. Meanwhile, combine the rice and water in a pot. Bring the water to a boil; then cover and reduce to a simmer.
  4. Make the dressing by whisking all the ingredients together; set aside.
  5. Add the kale to the rice pot when about 5 minutes are left on the pears and squash.
  6. Mix the rice/kale and pear/squash mixtures in a large bowl or serving platter. Add the dried cranberries and dressing. Toss to coat. Adjust salt and pepper and serve.

Serves 6-8


Before and After

I used the delicata squash and anjou pears, mainly because that’s what looked best at the store. If you decide to give the recipe a go, I would worry more about produce that looks good rather than making sure to have the exact same type of produce.

You don’t necessarily have to use the same proportions of rice, but for the timing to work make sure to stick with unmilled rice. You could make the recipe with white rice but make sure to adjust the cooking time down as white rice cooks in much less time.

Mike declared this one of his favorites foods that I’ve made up for the blog, so I guess you could say he recommends it.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.

Speak Your Mind


Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission.

Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician. By using this site, you explicitly agree not to hold Pickled Publishing LLC or any of its members liable in any way for damages arising from decisions you make based on the information made available on this site.

Copyright 2024 Pickled Publishing LLC - All rights reserved. To be clear: This means that, aside from small quotations, the material on this site may not be republished elsewhere without my express permission. Privacy Policy