50+ Delicious Holiday Gluten-Free Lunch Recipes for the Season

The holiday season is a time to gather with family and friends, share delicious meals, and create lasting memories.

However, for those who follow a gluten-free lifestyle, holiday meals can sometimes feel limiting.

That’s why we’ve compiled a list of over 50 holiday gluten-free lunch recipes that are not only free from gluten but are bursting with flavor, creativity, and festive spirit.

From hearty soups and salads to savory mains and light bites, these recipes ensure that everyone at your holiday table can enjoy a meal that’s as delicious as it is inclusive.

Whether you’re hosting a gathering or simply looking for a comforting dish to enjoy with loved ones, these gluten-free lunch ideas will make your celebrations both tasty and stress-free.

50+ Delicious Holiday Gluten-Free Lunch Recipes for the Season

With these 50+ holiday gluten-free lunch recipes, you’ll be able to serve up a festive, flavorful spread that everyone can enjoy.

The versatility of these dishes means there’s something for every palate—whether you’re craving something light and fresh or a rich, hearty meal.

As the holidays are all about sharing and celebrating, these gluten-free options allow you to embrace the spirit of the season without compromising on taste or dietary needs.

So, whether you’re preparing for a special holiday gathering or looking for a comforting lunch, these recipes are sure to add delicious variety to your holiday spread.

Gluten-Free Stuffed Acorn Squash

This gluten-free stuffed acorn squash recipe features roasted squash filled with a savory mixture of quinoa, cranberries, nuts, and herbs. It’s a perfect holiday dish that combines hearty flavors with a touch of sweetness, ideal for those with gluten sensitivities. The roasted squash is tender and flavorful, while the filling brings a delightful combination of textures and flavors that make this dish both nutritious and festive.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts (or pecans)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1/4 cup fresh parsley, chopped
• 1 tablespoon maple syrup (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rub the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
3. While the squash is roasting, cook the quinoa according to package instructions. Set aside.
4. In a large skillet, sauté the chopped onion and garlic over medium heat until softened, about 5 minutes. Add the cranberries, walnuts, thyme, and cinnamon, cooking for an additional 3-4 minutes.
5. Stir in the cooked quinoa and parsley. Drizzle with maple syrup if desired and mix well.
6. Once the squash is done, turn them over and fill each half with the quinoa mixture.
7. Return the stuffed squashes to the oven and bake for another 10-15 minutes, allowing the flavors to meld and the filling to heat through.

This gluten-free stuffed acorn squash recipe is a perfect holiday meal that embodies the season’s flavors. The balance of savory quinoa, sweet cranberries, and crunchy nuts complements the soft roasted squash beautifully. Whether you’re serving it as a main course for a gluten-free guest or as a festive side dish, this recipe will bring warmth and cheer to your holiday table.

Gluten-Free Butternut Squash and Sage Risotto

This creamy, gluten-free butternut squash and sage risotto is the ultimate comfort food for the holiday season. The sweet flavor of roasted butternut squash combines beautifully with the earthy taste of fresh sage, creating a dish that’s both rich and satisfying. The creamy texture of the risotto is achieved with the right balance of stock and patience in the cooking process, making it a perfect centerpiece for any holiday lunch.

Ingredients:

• 1 small butternut squash, peeled, cubed, and roasted
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 1/2 cups Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese (or dairy-free alternative)
• 1/4 cup fresh sage leaves, chopped
• 2 tablespoons butter (or dairy-free butter)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
2. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the Arborio rice and cook for 1-2 minutes, stirring occasionally until the rice is lightly toasted.
4. If using, pour in the white wine and stir until it’s absorbed. Then, begin adding the vegetable broth, one ladleful at a time, stirring continuously and allowing the liquid to absorb before adding more.
5. Continue adding the broth and stirring for about 18-20 minutes, until the rice is creamy and tender.
6. Once the rice is done, stir in the roasted butternut squash, Parmesan cheese, fresh sage, and butter. Mix until creamy and fully incorporated.
7. Season with salt and pepper to taste.

This butternut squash and sage risotto is a rich and festive gluten-free dish that will leave everyone at the table satisfied. The sweetness of the roasted squash pairs perfectly with the savory depth of the risotto, while the sage adds an aromatic finish. It’s a comforting and elegant dish that can be served as a side or a main course, making it an excellent choice for any holiday lunch.

Gluten-Free Roasted Brussels Sprouts and Cranberry Salad

This gluten-free roasted Brussels sprouts and cranberry salad is a bright and vibrant holiday side dish. The Brussels sprouts are roasted to perfection, providing a deliciously crispy texture, while the tangy cranberries add a burst of color and flavor. Tossed with a honey-balsamic dressing and topped with crunchy nuts, this salad makes for a festive, healthy, and gluten-free addition to your holiday lunch spread.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds (or walnuts)
• 1/4 cup crumbled goat cheese (optional)
• 1 tablespoon honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until golden brown and crispy.
2. In a small bowl, whisk together the honey, balsamic vinegar, and Dijon mustard to make the dressing.
3. In a large bowl, combine the roasted Brussels sprouts, dried cranberries, almonds, and goat cheese (if using). Drizzle with the balsamic dressing and toss until evenly coated.
4. Serve warm or at room temperature.

This roasted Brussels sprouts and cranberry salad is a light yet flavorful dish that brings together the richness of roasted vegetables with the sweetness of cranberries. The crunchy nuts and tangy dressing elevate the dish, making it a showstopper for any holiday table. It’s a perfect gluten-free side that will complement heavier dishes and add a burst of freshness to your holiday lunch.

Gluten-Free Sweet Potato and Kale Salad

This gluten-free sweet potato and kale salad is a nutritious, colorful addition to any holiday table. Roasted sweet potatoes are paired with fresh kale, dried cranberries, and a tangy lemon dressing, offering a perfect balance of sweet, savory, and citrusy flavors. Topped with a sprinkle of roasted pumpkin seeds for crunch, this salad is not only gluten-free but also full of antioxidants, fiber, and vitamins, making it a wholesome and festive option for lunch.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 bunch kale, stems removed and leaves chopped
• 1/4 cup dried cranberries
• 1/4 cup roasted pumpkin seeds (or sunflower seeds)
• 1/4 cup crumbled feta cheese (optional)
• 1 tablespoon honey
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and golden.
2. In a large bowl, massage the chopped kale leaves with a pinch of salt to soften them, about 2-3 minutes.
3. In a small bowl, whisk together the honey, lemon juice, and Dijon mustard to create the dressing.
4. Once the sweet potatoes are done roasting, let them cool slightly. Then add them to the bowl with the kale, along with the cranberries, pumpkin seeds, and feta cheese (if using).
5. Drizzle with the lemon dressing and toss everything together until well combined.

This sweet potato and kale salad is not only visually stunning but also packed with flavors that are perfect for the holiday season. The sweetness of the roasted sweet potatoes contrasts beautifully with the tangy lemon dressing, while the kale provides a hearty base. The cranberries add a burst of color and sweetness, and the pumpkin seeds give a satisfying crunch. This gluten-free salad is a nutritious and delicious addition to your holiday lunch menu.

Gluten-Free Spinach and Ricotta Stuffed Portobello Mushrooms

These gluten-free spinach and ricotta stuffed Portobello mushrooms make a savory and satisfying dish perfect for the holidays. The rich, creamy ricotta filling is paired with fresh spinach, garlic, and a hint of nutmeg, all stuffed into meaty Portobello mushroom caps. Baked to perfection, these mushrooms become a comforting main or side dish that is sure to please gluten-sensitive guests while offering a delicious, hearty option for a holiday lunch.

Ingredients:

• 6 large Portobello mushrooms, stems removed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Brush the mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, gill-side up.
2. In a skillet over medium heat, sauté the chopped spinach with a pinch of salt until wilted, about 3-4 minutes. Remove from heat and let cool.
3. In a bowl, combine the ricotta, Parmesan, garlic, nutmeg, oregano, and the sautéed spinach. Stir until well mixed.
4. Spoon the spinach and ricotta mixture into each mushroom cap, pressing gently to fill them.
5. Bake in the oven for 15-20 minutes, or until the mushrooms are tender and the filling is lightly golden.
6. Garnish with fresh parsley before serving.

These spinach and ricotta stuffed Portobello mushrooms are a savory and decadent gluten-free option that will bring a touch of elegance to your holiday lunch. The creamy ricotta and sautéed spinach filling pairs beautifully with the meaty texture of the mushrooms, making each bite comforting and satisfying. Whether served as a main course or side dish, this dish is a great way to incorporate both flavor and nutrition into your holiday spread.

Gluten-Free Cranberry Orange Glazed Chicken

This gluten-free cranberry orange glazed chicken is a flavorful and festive dish that perfectly captures the essence of the holidays. The chicken is roasted to golden perfection and then drizzled with a tangy and sweet cranberry-orange glaze that balances the savory flavors of the meat with the bright, citrusy notes of fresh orange and cranberry. It’s an ideal main course for a holiday lunch that will satisfy your guests without compromising on taste or texture.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup fresh cranberries
• 1/2 cup orange juice (freshly squeezed)
• 1 tablespoon orange zest
• 1/4 cup honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat your oven to 375°F (190°C). Rub the chicken thighs with olive oil and season with salt and pepper. Place them on a baking sheet, skin-side up, and roast for 35-40 minutes, or until the skin is crispy and the chicken is cooked through.
2. While the chicken is roasting, prepare the cranberry-orange glaze. In a saucepan over medium heat, combine the cranberries, orange juice, orange zest, honey, and balsamic vinegar. Simmer for 10-12 minutes, or until the cranberries have burst and the glaze has thickened slightly.
3. Stir in the fresh thyme leaves and season with salt and pepper to taste.
4. Once the chicken is done, remove it from the oven and brush generously with the cranberry-orange glaze.
5. Serve the glazed chicken with extra sauce on the side.

This cranberry-orange glazed chicken is a delightful gluten-free dish that offers a perfect balance of sweetness, tartness, and savory flavors. The crispy chicken skin and tender meat are enhanced by the aromatic, tangy glaze, making this a standout centerpiece for any holiday lunch. Its vibrant colors and festive flavors will be a hit at your holiday table, providing a delicious and gluten-free main course option for all to enjoy.

Gluten-Free Roasted Butternut Squash and Pecan Salad

This gluten-free roasted butternut squash and pecan salad is a hearty, seasonal dish that combines roasted squash, toasted pecans, and a tangy vinaigrette. Perfect for a holiday lunch, this salad balances sweet, savory, and nutty flavors, offering a satisfying and wholesome option for those following a gluten-free diet. The vibrant colors and crunchy textures make this salad not only delicious but also a stunning addition to your festive table.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup pecans, toasted
• 4 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup crumbled goat cheese (optional)
• 1 tablespoon balsamic vinegar
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes until tender and lightly browned, stirring halfway through.
2. While the squash is roasting, toast the pecans in a dry skillet over medium heat for about 5 minutes, until fragrant. Set aside.
3. In a small bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard to create the dressing.
4. Once the squash is roasted and slightly cooled, combine it with the mixed greens in a large bowl.
5. Drizzle the dressing over the salad and toss to combine. Top with toasted pecans and crumbled goat cheese, if using.

This roasted butternut squash and pecan salad is an ideal gluten-free lunch option for the holidays, offering a perfect balance of flavors and textures. The roasted sweetness of the squash pairs beautifully with the crunchy, nutty pecans and tangy balsamic dressing. Whether served as a side or light main course, this salad is a great way to bring the flavors of the season to your holiday table in a gluten-free, wholesome manner.

Gluten-Free Mushroom and Leek Quiche

A rich and savory gluten-free mushroom and leek quiche makes for an elegant and satisfying holiday lunch. The earthy mushrooms and sweet leeks are combined with eggs, cream, and a gluten-free crust to create a flavorful quiche that’s both filling and indulgent. This dish is perfect for brunch or lunch, offering a comforting and flavorful option that’s also gluten-free, making it a great choice for your holiday gatherings.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 1 tablespoon olive oil
• 1 leek, cleaned and sliced
• 1 cup mushrooms, sliced (button or cremini work well)
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated cheese (cheddar, Gruyère, or Parmesan)
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Blind-bake the gluten-free pie crust for 10 minutes, then set aside to cool.
2. In a skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté for 3-4 minutes until softened. Add the mushrooms and cook for an additional 5-7 minutes until the mushrooms release their moisture and become tender. Season with salt and pepper and remove from heat.
3. In a bowl, whisk together the eggs, heavy cream, grated cheese, salt, and pepper.
4. Spread the leek and mushroom mixture evenly over the blind-baked pie crust. Pour the egg mixture over the vegetables, spreading it out evenly.
5. Bake the quiche for 35-40 minutes, or until the center is set and lightly golden on top.
6. Garnish with fresh thyme before serving.

This gluten-free mushroom and leek quiche is a deliciously savory and satisfying option for your holiday lunch. The creamy filling, earthy mushrooms, and sweet leeks pair perfectly in the delicate gluten-free crust. It’s a versatile dish that can be served warm or at room temperature, making it an excellent choice for a holiday brunch or light lunch. This quiche is sure to impress guests and keep everyone coming back for more.

Gluten-Free Grilled Chicken Caesar Salad

The gluten-free grilled chicken Caesar salad is a light yet satisfying holiday lunch dish that brings a healthy twist to a classic favorite. Grilled chicken is served over crisp Romaine lettuce and drizzled with a rich, gluten-free Caesar dressing made with anchovies, garlic, lemon, and Parmesan cheese. Topped with gluten-free croutons, this salad is fresh, flavorful, and can be customized to your liking, making it a great option for a gluten-free holiday meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups Romaine lettuce, chopped
• 1/4 cup gluten-free croutons
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice

For the Caesar Dressing:

• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce (ensure gluten-free)
• 1/2 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese
• 1-2 anchovy fillets (optional, but traditional)
• Salt and pepper, to taste

Instructions:

1. Preheat a grill pan or outdoor grill over medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for 6-8 minutes per side, or until cooked through. Remove from the grill and let rest for 5 minutes before slicing.
2. While the chicken is grilling, prepare the Caesar dressing by whisking together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, Parmesan cheese, and anchovies (if using). Season with salt and pepper to taste.
3. In a large bowl, toss the chopped Romaine lettuce with the Caesar dressing until well coated.
4. Top the salad with sliced grilled chicken, gluten-free croutons, and additional Parmesan cheese.
5. Serve immediately, garnished with a squeeze of fresh lemon juice.

This gluten-free grilled chicken Caesar salad is a fresh, hearty, and flavorful choice for a holiday lunch. The creamy Caesar dressing enhances the crispness of the Romaine lettuce, and the grilled chicken adds a satisfying protein boost. The crunchy gluten-free croutons make every bite even more enjoyable. It’s a light yet filling dish that is perfect for those looking for a gluten-free holiday meal that still feels indulgent and festive.

Gluten-Free Stuffed Acorn Squash with Quinoa and Cranberries

This gluten-free stuffed acorn squash is a warm, hearty dish that makes a perfect holiday lunch. Roasted acorn squash halves are filled with a flavorful mixture of quinoa, dried cranberries, toasted almonds, and a touch of cinnamon. This dish combines savory, sweet, and nutty flavors, making it a wholesome and festive option for gluten-free diners. Packed with nutrients, it’s an elegant, easy-to-make recipe that works wonderfully for a holiday celebration or casual gathering.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/4 cup toasted almonds, chopped
• 1/2 teaspoon ground cinnamon
• 1 tablespoon maple syrup
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
2. While the squash is roasting, cook the quinoa according to package instructions and set aside.
3. In a large bowl, combine the cooked quinoa, dried cranberries, toasted almonds, ground cinnamon, and maple syrup. Mix well.
4. Once the squash is roasted, carefully turn the halves cut-side up. Spoon the quinoa mixture into each squash half, dividing it evenly.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to heat through.
6. Garnish with fresh parsley, if desired, and serve warm.

This gluten-free stuffed acorn squash with quinoa and cranberries is a delightful and nutritious holiday lunch option. The roasted squash serves as a perfect vessel for the savory-sweet quinoa stuffing, and the added crunch of almonds and the tartness of cranberries make every bite a celebration of flavors. This dish can easily be made ahead of time and is sure to impress both gluten-free and non-gluten-free guests at your holiday table.

Gluten-Free Sweet Potato and Black Bean Chili

This hearty and warming gluten-free sweet potato and black bean chili is perfect for a cozy holiday lunch. With a base of tender sweet potatoes, protein-packed black beans, and a blend of spices, this chili is both satisfying and flavorful. Topped with fresh cilantro and a dollop of sour cream, it’s a great gluten-free option that’s filling and delicious without compromising on taste. It’s a wholesome, nutrient-dense dish that’s perfect for the colder months and will bring comfort to your holiday meals.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Sour cream or Greek yogurt, for topping (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds.
2. Stir in the cubed sweet potatoes, vegetable broth, black beans, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender.
3. Taste and adjust seasoning if needed. If you prefer a thicker chili, you can mash some of the sweet potatoes with a spoon.
4. Ladle the chili into bowls and garnish with fresh cilantro. Add a dollop of sour cream or Greek yogurt, if desired.

This gluten-free sweet potato and black bean chili is a perfect choice for a hearty and flavorful holiday lunch. The sweetness of the potatoes and the richness of the black beans combine beautifully with the warm spices, making it a filling and comforting dish. Whether served as a standalone meal or with a side of cornbread, this chili is sure to be a hit at your holiday gathering, offering both taste and nourishment in every bite.

Gluten-Free Roasted Vegetable and Hummus Wraps

These gluten-free roasted vegetable and hummus wraps are a light yet satisfying lunch option, combining roasted vegetables, creamy hummus, and a gluten-free tortilla for a portable, easy-to-eat meal. Perfect for a quick holiday lunch, these wraps are full of flavor, texture, and nutrients. You can customize the veggies based on what’s in season or what you have on hand, making them a versatile and delicious option for gluten-free diners.

Ingredients:

• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 medium carrot, peeled and julienned
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon dried oregano
• 4 gluten-free tortillas
• 1/2 cup hummus (store-bought or homemade)
• Fresh spinach or arugula, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the zucchini, bell pepper, and carrot with olive oil, salt, pepper, and oregano. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
2. Warm the gluten-free tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
3. To assemble the wraps, spread 2 tablespoons of hummus on each tortilla. Top with a generous amount of the roasted vegetables and a handful of fresh spinach or arugula.
4. Roll up the tortillas tightly and cut them in half. Serve immediately.

These gluten-free roasted vegetable and hummus wraps are a fantastic choice for a quick and healthy holiday lunch. The roasted veggies provide a wonderful depth of flavor, while the creamy hummus adds richness and moisture. The wrap is easy to make, versatile, and packed with nutrients, making it an ideal gluten-free meal for those looking for a light yet satisfying lunch option. Whether served as a snack or main dish, these wraps are sure to be a crowd-pleaser at your holiday celebrations.

Gluten-Free Butternut Squash and Spinach Salad with Maple Vinaigrette

This gluten-free butternut squash and spinach salad is a vibrant and wholesome lunch option that combines the sweetness of roasted butternut squash with the earthy flavors of fresh spinach. The salad is complemented with tangy feta cheese, crunchy walnuts, and a sweet maple vinaigrette dressing. It’s a perfect side dish or light lunch for the holiday season, offering a balance of flavors and textures while being entirely gluten-free. This colorful salad can also be made ahead of time for ease during your holiday meal prep.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups fresh spinach
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted walnuts, chopped
• 1 tablespoon maple syrup
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil (for the dressing)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
2. While the squash is roasting, whisk together maple syrup, balsamic vinegar, Dijon mustard, and olive oil in a small bowl to make the vinaigrette. Season with salt and pepper to taste.
3. In a large salad bowl, combine the roasted butternut squash, fresh spinach, crumbled feta, and toasted walnuts.
4. Drizzle the salad with the maple vinaigrette and toss gently to combine.
5. Serve immediately or refrigerate for up to 2 hours before serving.

This gluten-free butternut squash and spinach salad is a delightful and festive lunch option for the holiday season. The roasted squash provides a natural sweetness that pairs beautifully with the rich feta and crunchy walnuts. The maple vinaigrette adds a touch of sweetness and depth, bringing everything together into a balanced and flavorful dish. This salad can be enjoyed as a light meal or served as a side dish at holiday gatherings, offering a healthy, gluten-free choice that everyone will love.

Gluten-Free Roasted Cauliflower and Chickpea Tacos

These gluten-free roasted cauliflower and chickpea tacos are a fun and flavorful holiday lunch that will leave everyone craving more. Roasted cauliflower and chickpeas are tossed in a blend of spices and served in gluten-free corn tortillas. The toppings, such as avocado, fresh cilantro, and a tangy lime crema, elevate the dish to a festive and satisfying level. This taco recipe is plant-based, gluten-free, and packed with flavors that will delight your taste buds.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 gluten-free corn tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish
• 1/4 cup sour cream or Greek yogurt (for lime crema)
• Juice of 1 lime (for lime crema)

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the cauliflower florets and chickpeas with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread them out in a single layer and roast for 25-30 minutes, or until the cauliflower is golden and the chickpeas are crispy.
2. While the cauliflower and chickpeas are roasting, prepare the lime crema by mixing the sour cream or Greek yogurt with lime juice in a small bowl. Season with salt and pepper to taste.
3. Warm the gluten-free corn tortillas in a dry skillet over medium heat for about 1-2 minutes on each side.
4. To assemble the tacos, place a few spoonfuls of the roasted cauliflower and chickpea mixture on each tortilla. Top with sliced avocado, a drizzle of lime crema, and a sprinkle of fresh cilantro.
5. Serve immediately.

These gluten-free roasted cauliflower and chickpea tacos are a tasty and vibrant lunch option that’s perfect for a holiday meal. The combination of crispy, spiced cauliflower and chickpeas with creamy avocado and tangy lime crema makes for a delicious, satisfying meal. The tacos are not only gluten-free but also plant-based, making them a versatile dish for a variety of dietary preferences. With their bold flavors and festive presentation, these tacos will be a hit at any holiday gathering.

Gluten-Free Creamy Broccoli and Mushroom Soup

This gluten-free creamy broccoli and mushroom soup is a comforting and rich dish that’s ideal for a cozy holiday lunch. The earthy flavor of sautéed mushrooms is combined with the freshness of broccoli, all in a creamy, dairy-free base. This soup is velvety smooth and warming, making it an excellent choice for cold winter days or holiday gatherings. The addition of garlic, onion, and herbs adds depth of flavor, creating a truly satisfying bowl of goodness.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 3 cups broccoli florets
• 3 cups vegetable broth
• 1 cup unsweetened almond milk (or other non-dairy milk)
• Salt and pepper, to taste
• 1/2 teaspoon dried thyme
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms release their moisture and start to brown.
2. Add the broccoli florets, vegetable broth, almond milk, thyme, nutmeg (if using), salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the broccoli is tender.
3. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender.
4. Taste and adjust seasoning, if needed. If the soup is too thick, add more vegetable broth or almond milk to reach your desired consistency.
5. Serve hot, garnished with additional fresh herbs if desired.

This gluten-free creamy broccoli and mushroom soup is the perfect balance of rich and comforting, with the earthiness of mushrooms and the light freshness of broccoli. The creamy texture and subtle flavor from the herbs make this soup a great option for a satisfying holiday lunch. It’s an easy-to-make dish that’s both nourishing and delicious, and it can be prepared ahead of time to simplify your holiday meal planning. This soup will certainly warm your guests’ hearts and bellies during the colder months.

Note: More recipes are coming soon!