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Warm Autumn Salad (gluten-free & vegan)

October 11, 2016 By Hana 10 Comments

Warm Autumn Salad (gluten-free & vegan)

Today I’m jumping onto the pumpkin wagon and bringing you my first pumpkin recipe – Warm Autumn Salad. This recipe is a mix of some of my most favourite autumn veggies and fruit that I’ve thrown together into a large salad type of a meal – roasted Hokkaido squash with parsnips and pears and my favourite leafy green, chard. Roasting brings out their unique sweetness, no wonder they are my favourite. I’ve served these yummy veggies with warm lemony millet for a substantial meal.

Warm Autumn Salad (gluten-free & vegan)

You can easily adapt this salad to your personal likes and use any of your favourite seasonal veggies, greens or grains. I’ve used millet, because I haven’t cooked some for a while now and fell like a change. Quinoa would work great too. I find millet a bit bland on it’s own, but tossed in a salad is much more exciting. I also tend to add a bit of lemon zest and toasted flaked almonds, which I find works really well. Alternatively you can use some veggie broth for boiling instead of the water to add more flavour. Enjoy:) x

Warm Autumn Salad (gluten-free & vegan)Warm Autumn Salad (gluten-free & vegan)

Warm Autumn Salad (gluten-free & vegan)
 
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Author: Hana, Nirvana Cakery
Serves: 4-6 servings
Ingredients
  • 180g millet (1 cup)
  • 1 medium Hokkaido squash
  • 3 parsnips
  • 2 pears
  • 5 sprigs of thyme
  • 1 garlic clove, sliced
  • medium bunch of chard, chopped
  • small bunch of fresh parsley
  • 2 figs (optional)
  • extra virgin olive oil
  • ½ lemon, juice & zest
  • sea salt & pepper
  • 50g flaked almonds, toasted (1/2 cup)
Instructions
  1. Preheat the oven to 200°C (180°C fan)
  2. Carefully trim sides of the squash and cut in half. Scrape out the seeds and chop into wedges. Peel the parsnips and cut them lengthways into quarters. Cut pear into half of quarters as you prefer. Place squash, parsnips and pears onto a baking tray, toss with thyme, sea salt, and good drizzle of olive oil and bake for about 30 - 40 minutes until soft and slightly browned around the edges. The pears might don't need as long.
  3. Measure 1 cup of millet, add to a medium pot and toast the millet on a medium heat for about 5 minutes stirring. Once toasted, add double the amount of water and bring to a boil. Cover and simmer for about 15 minutes until all the water has evaporated. Take off the heat and leave to stand for 10 minutes covered. Fluff up with a fork. Stir in lemon zest, half of the toasted flaked almonds and sea salt.
  4. Rinse and chop the chard. Drizzle little olive oil onto a pan, add sliced garlic and chard and cook for couple of minutes until just wilted.
  5. Place millet onto serving dish, add roasted veggies, chard, drizzle of olive oil, lemon juice, sea salt and pepper and gently toss to combine. Top with chopped fresh parsley, figs if using and the rest of toasted flaked almonds.
  6. Serve right away.
  7. Enjoy!
Notes
To toast almond flakes, simply toss them in a pan on a medium heat until golden.
3.5.3208

 

Warm Autumn Salad (gluten-free & vegan)

Filed Under: All, Dairy free, Gluten free, Lunch and Dinner, Vegan

« Pear Muffins with Avocado Frosting (gluten-free & vegan)
Pumpkin Chocolate Bars (vegan, gluten-free, nut-free) »

Comments

  1. Michelle @ The Last Food Blog says

    October 11, 2016 at 5:15 pm

    Oh hello Autumn!! This sounds fab Hana, roasted squash is my favourite ;-)

    Reply
    • Hana says

      October 12, 2016 at 8:47 am

      Yay, Autumn is here! Thank you:) x

      Reply
  2. Teresa Franke says

    October 11, 2016 at 7:44 pm

    Gorgeous! xxx

    Reply
    • Hana says

      October 12, 2016 at 8:48 am

      Thank you my lovely! xxx

      Reply
  3. Teresa Franke says

    October 13, 2016 at 8:30 am

    Still on the subject of gorgeous: Happy Birthday dearest Hana! <3 Have a fabulous day! Tee xxx

    Reply
    • Hana says

      October 13, 2016 at 10:06 pm

      Dearest Teresa, thank you so much for your gorgeous message!!! Much Love H xxx

      Reply
  4. Aimee | Wallflower Kitchen says

    October 17, 2016 at 12:12 pm

    The ultimate autumn salad! Beautifully served and I love all these flavours. It was so nice catching up with you yesterday, look forward to meeting again soon! Hugs x

    Reply
    • Hana says

      October 18, 2016 at 4:13 pm

      Thank you lovely Aimee! It was so wonderful seeing you and I’m sure we’ll meet up again soon! Hugs. xx

      Reply
  5. Sasha @ Eat Love Eat says

    October 28, 2016 at 4:00 pm

    Beautiful colours! I love millet and definitely need to cook with it more often xx

    Reply
    • Hana says

      October 29, 2016 at 12:15 pm

      Thank you Sasha! Me too, I forget how versatile millet is. xx

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
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Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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