Another Monday, Another Bowl of Autumn Veggies
A big bowl full of ideas for Fall side dishes. Fall Cabbage Slaw recipe adapted from a friend.
Ingredients
Fall Cabbage Slaw
- 3 cups green cabbage sliced I just buy a bag.
- 2 medium bosc pears unpeeled, cored, and sliced into 1/2 inch thick pieces
- 3 medium scallions white and green parts sliced
- 1 1/2 cup dried cranberries or cherries
- *Dressing:*
- 1/4 cup rice vinegar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons oil of choice - vegetable canola, grapeseed
Roasted Vegetables:
- Sweet Potatoes sliced into 1/2 strips
- Cauliflower cut into bite size or slightly larger pieces
- Broccolini cut into strips
- Chickpeas 1 can, rinsed and drained
- ½ avocado
Seasonings:
- 1 tsp Turmeric - for cauliflower
- Avocado oil
- Kosher salt
- Pepper
Instructions
Fall Cabbage Slaw
- In a large bowl cabbage, pears, scallions and cranberries.
- In small bowl whisk together dressing --rice vinegar, lime juice, and oil.
- Mix the cabbage and the dressing. Let it stand at room temp. for 30 minutes before serving.
Roasted Vegetables
- Preheat oven to 400 degrees
- Sweet Potato Fries: Gently toss in avocado oil. Lay in a single layer on an individual baking sheet and bake 30-40 minutes or until tender and crispy. The baking time varies on thickness of fries.
- Cauliflower: Gently toss in avocado oil, turmeric, salt and pepper. Lay in a single layer on individual baking sheet or bake 15-20 minutes or until tender and slightly crispy
- Broccolini: Gently toss in avocado oil, salt and pepper. Lay in a single layer on individual baking sheets or bake 15-20 minutes or until tender and slightly crispy
- Chickpeas: Gently toss in oil, salt, pepper and sprinkle with turmeric if desired. Place in a single layer on baking sheet and bake 15 minutes or until just crispy.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
