22 Delicious Sunday Dairy-Free Holiday Recipes to Try

Holidays are a time for celebration, family, and, of course, delicious food. But for those avoiding dairy, creating a festive menu can feel like a challenge.

Fear not! Whether you’re planning a Sunday brunch, a cozy holiday dinner, or a festive dessert spread, dairy-free recipes can be just as indulgent, flavorful, and comforting as traditional ones.

This collection of 22 Sunday dairy-free holiday recipes offers everything from savory mains and vibrant sides to decadent desserts and treats.

With these recipes, you can create a fully satisfying holiday meal without compromising taste—or dietary preferences.

Each recipe is thoughtfully crafted to bring warmth, flavor, and festive cheer to your holiday table.

22 Delicious Sunday Dairy-Free Holiday Recipes to Try

Creating a holiday menu without dairy doesn’t mean sacrificing flavor or festivity.

With these 22 Sunday dairy-free holiday recipes, you can enjoy hearty mains, vibrant sides, refreshing salads, and indulgent desserts that everyone at the table will love.

From roasted vegetables and comforting soups to spiced cakes and sweet treats, these recipes are perfect for celebrating the season in a wholesome, inclusive, and delicious way.

Whether you’re hosting a large gathering or enjoying a quiet Sunday feast at home, these dairy-free recipes bring warmth, flavor, and holiday cheer to your table.

Festive Dairy-Free Pumpkin Pie

This dairy-free pumpkin pie is a creamy, spiced delight perfect for a Sunday holiday gathering.

The velvety filling is made with coconut milk, warm autumn spices, and a hint of maple syrup, all nestled in a flaky, golden crust.

It’s a crowd-pleaser that satisfies both traditional and plant-based dessert lovers.

Ingredients:

• 1 pre-made dairy-free pie crust (or homemade)
• 1 can (15 oz) pumpkin puree
• 1 cup full-fat coconut milk
• 3/4 cup maple syrup
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan and set aside.
2. In a large mixing bowl, combine pumpkin puree, coconut milk, and maple syrup. Whisk until smooth.
3. In a small bowl, mix cornstarch with a tablespoon of coconut milk to form a slurry, then add it to the pumpkin mixture.
4. Stir in vanilla, cinnamon, ginger, nutmeg, cloves, and salt until fully combined.
5. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
6. Bake for 50–60 minutes, until the filling is set but slightly jiggly in the center.
7. Allow the pie to cool completely before serving. Refrigerate for at least 2 hours for best results.

This dairy-free pumpkin pie is rich, aromatic, and perfectly spiced. Each slice melts in your mouth, making it an ideal centerpiece for a holiday brunch or cozy Sunday celebration.

Golden Maple Roasted Vegetable Medley

A vibrant, golden roasted vegetable medley that’s both dairy-free and festive.

Sweet potatoes, carrots, and Brussels sprouts are roasted to perfection with a maple glaze, creating a tender, caramelized, and flavorful side dish that complements any holiday meal.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 medium carrots, sliced diagonally
• 2 medium sweet potatoes, peeled and cubed
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp fresh thyme leaves
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts, carrots, and sweet potatoes with olive oil, maple syrup, thyme, paprika, salt, and pepper. Ensure all vegetables are coated evenly.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast for 25–30 minutes, tossing halfway through, until vegetables are golden brown and tender.
5. Remove from the oven and transfer to a serving dish, garnishing with additional thyme if desired.

This roasted vegetable medley bursts with natural sweetness and subtle smoky undertones.

It’s a colorful, comforting addition to any Sunday holiday table, pleasing both the eyes and the palate.

Dairy-Free Holiday Apple Crisp

This warm, spiced apple crisp is a comforting dairy-free dessert for a Sunday celebration.

Juicy apples are layered under a crunchy oat topping made with coconut oil, brown sugar, and cinnamon, creating a perfect harmony of sweet and tart flavors.

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• 2 tbsp lemon juice
• 1/2 cup coconut sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup rolled oats
• 1/2 cup almond flour
• 1/3 cup coconut oil, melted
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with coconut oil.
2. In a large bowl, toss apple slices with lemon juice, 1/4 cup coconut sugar, cinnamon, nutmeg, and salt. Spread evenly in the prepared dish.
3. In a separate bowl, combine oats, almond flour, remaining coconut sugar, coconut oil, and pecans (if using) until crumbly.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 35–40 minutes, until the topping is golden and the apples are tender and bubbly.
6. Allow to cool slightly before serving, or serve warm with a scoop of dairy-free ice cream.

This dairy-free apple crisp is a warm, inviting dessert that captures the essence of the holidays.

The combination of soft, juicy apples and a crunchy, spiced topping makes it a perfect ending to any festive Sunday meal.

Herb-Roasted Lemon Garlic Chicken

This dairy-free roasted chicken is infused with fresh herbs, zesty lemon, and savory garlic, creating a golden, juicy centerpiece for a Sunday holiday dinner.

The aromatics fill your kitchen with irresistible scents, making it the star of any festive table.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 4 cloves garlic, minced
• 2 lemons, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Rinse the chicken and pat dry with paper towels.
2. In a small bowl, mix olive oil, garlic, salt, pepper, thyme, rosemary, and paprika. Rub this mixture all over the chicken, including under the skin.
3. Stuff the cavity with lemon halves. Tie the legs together with kitchen twine.
4. Place the chicken on a roasting pan and roast for 1 hour 30 minutes to 1 hour 45 minutes, basting occasionally with pan juices.
5. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden brown.
6. Let it rest for 10 minutes before carving. Garnish with fresh parsley.

This herb-roasted chicken is juicy, aromatic, and bursting with flavor.

Its crisp skin and tender meat make it a perfect, comforting main dish for a Sunday holiday gathering.

Cranberry-Orange Quinoa Salad

A vibrant, festive, and dairy-free salad featuring nutty quinoa, tart cranberries, and zesty orange.

This colorful salad is light yet satisfying, making it a refreshing side dish for any Sunday holiday feast.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts
• 1 orange, peeled and segmented
• 1/4 cup chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp orange juice
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a medium pot, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, combine cooled quinoa, cranberries, nuts, orange segments, and parsley.
3. In a small bowl, whisk olive oil, orange juice, Dijon mustard, salt, and pepper. Pour over quinoa mixture and toss gently until evenly coated.
4. Chill in the refrigerator for 30 minutes to allow flavors to meld. Serve cold or at room temperature.

This cranberry-orange quinoa salad is bright, tangy, and festive. The combination of textures and flavors makes it a delightful addition to your Sunday holiday spread.

Spiced Sweet Potato Soup

A creamy, velvety, and dairy-free sweet potato soup spiced with warming cinnamon, nutmeg, and ginger.

It’s perfect as a cozy starter for a Sunday holiday meal, offering both comfort and elegance in a single bowl.

Ingredients:

• 4 medium sweet potatoes, peeled and chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 4 cups vegetable broth
• 1 cup canned coconut milk
• Salt and pepper to taste
• Chopped fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent.
2. Stir in cinnamon, nutmeg, and ginger, cooking for another minute until fragrant.
3. Add sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until sweet potatoes are tender.
4. Use an immersion blender or transfer to a blender to purée the soup until smooth.
5. Stir in coconut milk, adjust salt and pepper to taste, and heat gently until warm.
6. Serve hot, garnished with fresh cilantro or parsley.

This spiced sweet potato soup is silky, aromatic, and nourishing. It’s a perfect way to start a Sunday holiday meal, offering warmth and flavor in every comforting spoonful.

Maple-Glazed Roasted Carrots and Parsnips

Sweet, tender, and slightly caramelized, these maple-glazed roasted carrots and parsnips are a colorful and flavorful dairy-free side dish perfect for Sunday holiday meals.

The natural sweetness of the root vegetables pairs beautifully with warm spices.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 4 parsnips, peeled and cut into sticks
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp fresh thyme leaves
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots and parsnips with olive oil, maple syrup, thyme, cinnamon, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
5. Serve warm as a vibrant, festive side dish.

These maple-glazed roasted vegetables are both sweet and savory, making them a standout addition to your Sunday holiday spread.

Savory Mushroom and Herb Stuffed Acorn Squash

This dairy-free stuffed acorn squash is a beautiful centerpiece dish with a nutty, earthy filling of mushrooms, herbs, and quinoa.

It’s hearty, wholesome, and perfect for a cozy Sunday holiday dinner.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1 cup chopped mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C). Brush acorn squash halves with 1 tbsp olive oil and place cut side down on a baking sheet. Roast for 25–30 minutes until tender.
2. Meanwhile, heat remaining olive oil in a pan over medium heat. Sauté onions and garlic until translucent, then add mushrooms and cook until softened.
3. Stir in cooked quinoa, thyme, sage, salt, and pepper. Remove from heat and fold in parsley.
4. Fill each roasted squash half with the mushroom-quinoa mixture. Return to oven for 10 minutes to warm through.

These stuffed acorn squash halves are visually stunning and full of savory flavor, making them an elegant addition to any Sunday holiday table.

Dairy-Free Cranberry Orange Relish

Bright, tangy, and slightly sweet, this cranberry orange relish is a refreshing dairy-free condiment.

It’s the perfect accompaniment for roasts, sides, or even vegan holiday dishes.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup orange juice
• 1/4 cup maple syrup
• Zest of 1 orange
• 1/4 tsp ground cinnamon

Instructions:

1. In a medium saucepan, combine cranberries, orange juice, and maple syrup. Bring to a boil over medium heat.
2. Reduce heat and simmer for 10 minutes, stirring occasionally, until cranberries burst and mixture thickens.
3. Stir in orange zest and cinnamon. Let cool before serving.

This cranberry-orange relish is tangy, sweet, and refreshing, adding a festive pop of flavor and color to any holiday meal.

Dairy-Free Green Bean Almondine

Crisp-tender green beans tossed with toasted almonds and a hint of lemon make this dairy-free green bean almondine a light, flavorful side perfect for a Sunday holiday meal.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 1/3 cup sliced almonds
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Blanch green beans for 3–4 minutes until tender-crisp, then drain and plunge into ice water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and almonds, sauté until fragrant and almonds are lightly toasted.
3. Add green beans to the skillet, toss to coat, and cook for 2–3 minutes. Drizzle with lemon juice and season with salt and pepper.

This green bean almondine is crisp, nutty, and bright, providing a perfect dairy-free side that complements any holiday main dish.

Spiced Apple and Pear Compote

This warm, spiced apple and pear compote is a versatile dairy-free dish. Serve it as a side, dessert topping, or breakfast accompaniment for a cozy Sunday holiday vibe.

Ingredients:

• 3 apples, peeled, cored, and chopped
• 3 pears, peeled, cored, and chopped
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup water
• 1 tsp lemon juice

Instructions:

1. In a medium saucepan, combine apples, pears, maple syrup, cinnamon, nutmeg, water, and lemon juice.
2. Simmer over medium heat for 15–20 minutes, stirring occasionally, until fruit is tender and sauce thickens.
3. Remove from heat and let cool slightly before serving.

This apple and pear compote is sweet, spiced, and comforting. It’s a simple yet festive addition to any Sunday holiday meal.

Coconut Milk Mashed Potatoes

Creamy, fluffy, and utterly comforting, these dairy-free mashed potatoes use coconut milk instead of butter or cream.

Perfectly seasoned, they’re a must-have side for any holiday feast.

Ingredients:

• 2 lbs potatoes, peeled and chopped
• 1/2 cup full-fat coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. Boil potatoes in salted water until tender, about 15–20 minutes. Drain well.
2. Mash potatoes with coconut milk and olive oil until smooth and creamy.
3. Season with salt and pepper. Garnish with chopped chives before serving.

These coconut milk mashed potatoes are creamy, flavorful, and indulgent—yet completely dairy-free. They make a perfect companion to any holiday main course.

Roasted Butternut Squash Soup

This velvety roasted butternut squash soup is naturally sweet, savory, and entirely dairy-free.

Infused with warm spices and a touch of coconut milk, it’s a cozy starter for a Sunday holiday meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup coconut milk
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large pot, sauté onion and garlic until translucent.
3. Add roasted squash, broth, and spices. Bring to a simmer and cook for 10–15 minutes.
4. Use an immersion blender to puree until smooth. Stir in coconut milk and adjust seasoning.
5. Serve warm, garnished with a sprinkle of cinnamon or fresh herbs.

This soup is creamy, fragrant, and comforting, making it a perfect dairy-free starter for a holiday Sunday gathering.

Vegan Lentil and Mushroom Wellington

A show-stopping, dairy-free main course that’s hearty and flavorful.

Lentils and mushrooms are seasoned with herbs, wrapped in puff pastry, and baked to golden perfection.

Ingredients:

• 1 cup cooked green or brown lentils
• 2 cups mushrooms, finely chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• 1 sheet vegan puff pastry
• Salt and pepper to taste
• 1 tbsp non-dairy milk (for brushing)

Instructions:

1. Preheat oven to 375°F (190°C). In a skillet, heat olive oil, sauté onion and garlic until soft.
2. Add mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms release moisture and mixture is thickened.
3. Stir in cooked lentils and let cool slightly.
4. Roll out puff pastry and place lentil-mushroom mixture in the center. Fold sides over and seal edges. Brush with non-dairy milk.
5. Bake for 25–30 minutes until pastry is golden brown.
6. Let rest 5 minutes before slicing.

This lentil and mushroom Wellington is elegant, savory, and satisfying. Perfect for a dairy-free holiday centerpiece that impresses every guest.

Roasted Garlic and Rosemary Fingerling Potatoes

Crispy on the outside, tender on the inside, these fingerling potatoes are infused with roasted garlic and rosemary.

A simple yet festive side for any Sunday holiday meal.

Ingredients:

• 1.5 lbs fingerling potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, garlic, rosemary, salt, and pepper.
2. Spread in a single layer on a baking sheet.
3. Roast for 25–30 minutes, turning halfway through, until golden and crisp.
4. Serve warm, garnished with additional rosemary if desired.

These roasted fingerling potatoes are simple, flavorful, and perfectly complement any holiday main dish.

Caramelized Onion and Spinach Tart

A savory, dairy-free tart featuring caramelized onions and tender spinach in a flaky crust. Perfect for brunch or as a holiday appetizer.

Ingredients:

• 1 sheet dairy-free puff pastry
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 2 cups fresh spinach
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). In a skillet, heat olive oil and cook onions over medium heat until caramelized (20–25 minutes).
2. Add spinach and thyme, cook until wilted. Season with salt and pepper.
3. Roll puff pastry into a tart pan, prick base with a fork. Spread onion-spinach mixture evenly on top.
4. Bake for 20–25 minutes until pastry is golden.
5. Serve warm or at room temperature.

This tart is savory, elegant, and completely dairy-free—a perfect holiday brunch or starter dish.

Cinnamon-Spiced Holiday Pears

Tender pears baked with warm spices and a drizzle of maple syrup, creating a simple, elegant, and dairy-free dessert for Sunday celebrations.

Ingredients:

• 4 ripe pears, halved and cored
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Arrange pear halves in a baking dish.
2. Drizzle with maple syrup and sprinkle with cinnamon and nutmeg.
3. Bake for 20–25 minutes until pears are tender.
4. Sprinkle walnuts on top before serving, if desired.

These baked pears are naturally sweet, fragrant, and festive—an easy yet refined dairy-free dessert.

Spiced Pumpkin Hummus

A unique, dairy-free appetizer, this spiced pumpkin hummus is creamy, lightly sweet, and perfect for holiday snack boards.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup pumpkin puree
• 2 tbsp tahini
• 1 clove garlic
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp olive oil
• Salt to taste

Instructions:

1. In a food processor, combine chickpeas, pumpkin puree, tahini, garlic, cumin, cinnamon, nutmeg, and olive oil. Blend until smooth.
2. Adjust salt to taste and drizzle with extra olive oil before serving.
3. Serve with fresh vegetables, crackers, or pita slices.

This pumpkin hummus is creamy, subtly spiced, and perfect for a festive, dairy-free appetizer that’s both healthy and delicious.

Cranberry Pecan Energy Bars

These dairy-free cranberry pecan energy bars are chewy, naturally sweet, and perfect for a holiday brunch or snack.

Packed with nuts, dried fruit, and oats, they are wholesome and festive.

Ingredients:

• 1 cup rolled oats
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. In a large bowl, mix oats, cranberries, and pecans.
3. In a small saucepan over low heat, warm almond butter and maple syrup until smooth. Stir in vanilla and salt.
4. Pour the wet mixture over the dry ingredients and mix thoroughly.
5. Press mixture firmly into the prepared pan. Bake for 15–18 minutes until lightly golden.
6. Allow to cool completely before cutting into bars.

These cranberry pecan bars are chewy, nutty, and lightly sweet—perfect for a dairy-free holiday snack or brunch treat.

Lemon-Roasted Cauliflower

Bright, tangy, and slightly crisp, this dairy-free roasted cauliflower with lemon and herbs is an easy yet elegant side dish for a Sunday holiday feast.

Ingredients:

• 1 large head cauliflower, cut into florets
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, garlic, thyme, salt, and pepper.
2. Spread on a baking sheet in a single layer. Roast for 20–25 minutes, turning halfway through.
3. Remove from oven and drizzle with lemon juice and zest before serving.

This lemon-roasted cauliflower is vibrant, flavorful, and makes a fresh, dairy-free addition to any holiday plate.

Ginger-Spiced Pear and Almond Cake

A moist, fragrant dairy-free cake featuring fresh pears, almond flour, and warming spices.

Perfect for a Sunday holiday dessert that feels cozy and indulgent.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 3 large eggs (or flax eggs for vegan option)
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• 2 ripe pears, peeled, cored, and sliced

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch cake pan with coconut oil.
2. In a large bowl, mix almond flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, and salt.
3. In another bowl, whisk eggs, coconut oil, and maple syrup.
4. Combine wet and dry ingredients until smooth. Fold in pear slices gently.
5. Pour batter into prepared pan and bake for 30–35 minutes, until a toothpick comes out clean.
6. Cool slightly before serving.

This ginger-spiced pear and almond cake is moist, aromatic, and naturally sweet—a perfect dairy-free dessert to celebrate Sunday holidays.

Autumn Harvest Chickpea Salad

A colorful, nutrient-packed salad with roasted chickpeas, autumn vegetables, and a tangy maple vinaigrette.

Dairy-free and perfect as a light side or main for a Sunday holiday meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1 cup roasted butternut squash cubes
• 1/2 cup pomegranate seeds
• 1/4 cup chopped walnuts
• 2 cups mixed salad greens

Maple Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, cumin, and salt. Roast for 20–25 minutes until crispy.
2. In a large bowl, combine roasted chickpeas, butternut squash, pomegranate seeds, walnuts, and salad greens.
3. Whisk together vinaigrette ingredients and drizzle over salad. Toss gently to coat.

This autumn harvest chickpea salad is crunchy, colorful, and bursting with flavors—a satisfying dairy-free option for holiday entertaining