Three Vegetarian, Gluten-Free Holiday Sides

Elizabeth Stein is back and today she is sharing three of her favorite vegetarian, gluten-free sides just in time for your Thanksgiving celebration.
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Image Credit: Purely Elizabeth

Image Credit: Purely Elizabeth

While we appreciate the nostalgia that surrounds the Thanksgiving table, side dishes (like tabletop decor) are something that can (and sometimes should) be updated and changed from year to year. Today Guest Editor Elizabeth Stein is offering up three amazing vegetarian, gluten-free side recipes - we promise those canned sweet potatoes will not be missed! 

Roasted Acorn Squash with Millet, Swiss Chard, Cherries + Feta 
vegetarian, gluten-free

1 acorn squash
2 tbsp coconut oil
2 cloves garlic, minced
1 bunch of Swiss chard, shredded
1 cup millet cooked
1/4 cup pecans, chopped
1/4 cup cherries
1/4 cup feta

Preheat oven to 400 F.
Cut squash in half and scoop out seeds.
Coat squash with 1 tbsp coconut oil and place on a parchment-lined baking sheet, cut-side down. Roast for 45 minutes.
Meanwhile, heat a medium-sized sauté pan to medium-high heat.
Add 1 tbsp coconut oil and garlic. Sauté until fragrant, 2–3 minutes.
Add Swiss chard and sauté until just wilted, 3–5 minutes.
Mix in millet, pecans, cherries, and feta. Stuff squash with filling and serve.

Image Credit: Purely Elizabeth

Image Credit: Purely Elizabeth

Buckwheat Autumn Salad with Sweet Potato + Cranberries
vegan, gluten-free

Dressing Ingredients:
2 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp mustard
pinch of Himalayan sea salt

Salad Ingredients:
2 cups buckwheat, cooked
1 lb sweet potato, roasted and cubed
1/2 cup dried cranberries
4 cups arugula
1/2 cup walnuts

In a small bowl, whisk together dressing ingredients. Set aside.
In a large bowl, combine buckwheat, sweet potatoes, cranberries, arugula, and walnuts.
Toss with dressing and serve.

Image Credit: Purely Elizabeth

Image Credit: Purely Elizabeth

Crispy Brussels + Butternut Squash
vegetarian, gluten-free

1 pound brussels sprouts, trimmed and halved
2 cups butternut squash, 1” diced
1 tbsp olive oil
1 tbsp maple syrup
1 tbsp tamari
1 lemon, juiced
1 tbsp jalapeño infused olive oil
1 clove garlic, minced
Preheat oven to 400 degrees.
In a large bowl toss together the brussels, squash and 1 tbsp olive oil.
Place on parchment lined baking sheet and roast in the oven for 40-50 minutes. Meanwhile in a small bowl, mix together remaining ingredients.
When vegetables are done cooking, toss with dressing and serve.

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