Low Carb Vegan Harvest Side Salad
How to Make It
Step 1
In a large mixing bowl, combine spinach and arugula by chopping and tossing together. Toss the greens with salt, pepper, minced garlic, olive oil, vinegar, lemon juice, and dijon mustard. If it’s easier for you, first season the greens with the salt and pepper. Then, whisk together the remaining dressing ingredients before tossing with the salad.
Step 2
Arrange the dressed greens on a serving plate and set aside. In a small pan over medium-high heat, cook THAWED butternut squash. Let the cubed squash sit undisturbed in the pan until they become charred on one side. Then, continually toss the squash until it’s charred on all sides. You may use fresh butternut squash for this recipe, but you will still need to roast it before cooking it over the stovetop in this recipe.
Step 3
Arrange the finished butternut squash over the salad. Return the pan to a low heat on the stove. Toss in chopped or halved pecans and pumpkin seeds. Let the nuts and seeds cook for about 2 minutes or until you can smell the toasted ingredients and seed browning on the pumpkin seeds. Once toasted, sprinkle the pecans and pumpkin seeds over the top of your salad for serving.
Ingredients
- Can I Use?This Keto harvest salad uses some seasonal ingredients that you may or may not have year-round access to, depending on where you live. If you can’t get your hands on frozen butternut squash, you can use a more seasonal squash. Zucchini or yellow squash will be the easiest substitution, just include a little olive oil and salt when you cook it over your stovetop. Chopped mushrooms can also substitute here. If you don’t have pecans, cashews or walnuts can be nut substitutions. If it’s summer and you can’t find pumpkin seeds, sunflower seeds will do here!Jessica L. Gluten FreePaleoQuick EasySaladsSidesVeganVegetarian Net Carbs 8.7 gFiber 3.3 gTotal Carbs 12 gProtein 3.8 gFats 10.2 g – 144
- cals – Quantity
- Serving Size – serving
- #1 Low Carb & Keto Diet App Since 2010 – Track macros, calories, and access top Keto recipes.
- Create Account – Share
- FacebookTwitterPinterest – Ingredients
- Spinach – 2 ounce
- Arugula – ½ ounce
- Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Garlic – 1 teaspoon
- Olive Oil – 1-½ teaspoon
- Red Wine Vinegar – ½ teaspoon
- Lemon Juice – ½ teaspoon
- Dijon Mustard – 1 teaspoon
- Squash Butternut Frozen Unprepared – 2-½ ounce
- Pecans, Raw – ½ ounce
- Pumpkin Seeds Whole With Shell Roasted With Salt – ½ oz