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  • Chef Martha Morgan

Fall Festival Salad Recipe Gluten-free and Allergy Friendly

A fall festival salad? Yes, a fall festival salad using the star of fall Pumpkin as a key ingredient. I know this may seem a little weird, but there is more to pumpkin and fall for that matter than pumpkin spice. If you are intrigued by this, or slightly frightened at the thought of pumpkin anything, then keep reading for the recipe. You can also check out my step by step Halloween video on YouTube Allergy dragon, which shows you how to make this festive salad, and look out for the surprise guest at the end. As a reminder, you can be allergic to any food, and I try my best to leave suggestions on substitutions to make all my recipes include as many people as possible. We all deserve to eat delicious food.

Fall Festival Pumpkin Salad!

The Ingredients


1 pound of greens of your choice. I recommend a blend of spinach, kale, and mustard greens for the crunch and peppery flavor the mix bring together. In the video, I am using only spinach because that is what I had on hand. You can use any salad green you would like per taste and allergies.

2 cups of diced roasted pumpkin ( Pumpkin roasted in the oven with oil, salt, and pepper to taste) You can sub butternut squash instead of pumpkin.

¼ cup of Feta Cheese ( Can use a vegan parmesan, or tofu depending on allergies)

¼ cup of dried fruit I suggest, Figs, Dates, or cranberries. However, can sub with a dried fruit you can tolerate

Optional Roasted Pumpkin seed or Pecans is what I would have made this with before Kara’s allergy diagnosis. Can sub-Chia seeds, sunflower seeds, Hemp, or sesame depending on what you can tolerate.

Simple Balsamic Vinaigrette

2 Tablespoons of Honey can sub brown rice syrup or other liquid sweeteners you can use.

¼ cup of Balsamic Vinegar

I am using Spinach, Roasted Pumpkin, Figs, and Feta to make my salad.

Let’s get started!


Wisk the honey and the balsamic vinegar together, and boom it is done.

In a large bowl Place your one pound of greens, all of the pumpkin, Feta cheese, Figs, “cheese,” and optional “nut or seeds” then toss lightly. You can then toss the dressing in the bowl as well, or serve on the side. It is simple, delicious, and nutritious. I hope I didn’t scare you too much with this Fall Salad Recipe. Please feel free to share this recipe, comment, and join Allergy Dragon for more recipes!


Happy Halloween from all of us at Allergy Dragon!

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