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This filling Cranberry Apple Pecan Salad with Honey Mustard Vinaigrette is packed with layers of flavor, texture, and color. Serve it as a side dish, or enjoy it as a main.

Cranberry Apple Pecan Salad with Honey Mustard Vinaigrette

baby spinach

lettuce

apple,

red onion, thinly sliced

gorgonzola

pecan halves, toasted

cranberries

extra virgin olive oil

honey

dijon mustard

apple cider vinegar

Salt and pepper,

Layer all the salad ingredients, minus the dressing...

Layer all the salad ingredients, minus the dressing ingredients, in a large bowl.

Whisk the dressing ingredients together. Drizzle over the...

Whisk the dressing ingredients together. Drizzle over the salad and serve, with any extra dressing offered on the side.

https://www.youtube.com/watch?v=wzMsDmrTC-I

FOR THE RECIPE: http://wholeful.ly/cran-apple

Packed full of flavor and texture, this Cranberry Apple Pecan Salad is anything but boring! Top it with grilled chicken or white beans to make it a full, nutrient-packed meal.

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Nothing beats a hearty bowl of vegan pumpkin chili on a cool fall or winter day! Whether you&#39;re a chili enthusiast or just looking for a new comforting meal, this one-pot dish will hit the spot!

One-Pot Vegan Pumpkin Chili

olive oil (divided)

¼ pounds Beyond Meat ground beef

yellow onion

poblano peppers (diced)

garlic (minced)

ancho chile powder

cumin

oregano

cinnamon

sea salt (plus more to taste)

black pepper (plus more to taste)

tomato paste

pumpkin purée

fire-roasted diced tomatoes (undrained)

beans (pinto, black, or kidney)

½ vegetable broth or water

potato

sour cream

vegan cheese

green onions or chives

Cilantro

Avocado slices

Heat &frac12; tablespoon of olive oil in a stockpot or large Dutch oven over medium. Add the Beyond beef and cook it for 9-10 minutes until it&rsquo;s browned and crispy. Remove it from the pot onto a plate and set aside.

Without cleaning the pot, heat the rest of the olive oil over medium. Saut&eacute; the onions and poblano peppers for 6-7 minutes until softened. Add the garlic and cook for another 30-60 seconds until fragrant.

Add the ancho chile powder, cumin, oregano, cinnamon, salt, and pepper, cooking for another 1-2 minutes until fragrant. Mix in the tomato paste, then the pumpkin pur&eacute;e, stirring to combine evenly.

Add the diced tomatoes, pinto beans, vegetable broth, and sweet potato cubes. Simmer the mixture with a lid on for 30-40 minutes, stirring occasionally, until the sweet potatoes are fork-tender. Add more broth if the chili is looking too thick.

At the 20-minute mark, mix the browned Beyond beef back into the chili and continue simmering. Serve your vegan pumpkin chili while hot with your favorite garnishes on top. Happy eating!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700582156/azxyzerylohoomugwgpm.mp4

Nothing beats a hearty bowl of vegan pumpkin chili on a cool fall or winter day! This recipe combines the rich flavors of pumpkin pur&eacute;e with the savory, spicy depth of classic chili. Whether you're a chili enthusiast or just looking for a new comforting meal to add to your repertoire, this one-pot dish will hit the spot!

Vegan Pumpkin Chili

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Top 2 gluten free main recipes from across the web

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The most viewed gluten free main recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine