Butternut Squash Salad is full of flavor along with salami to fill the plate. Easy to make with pumpkin seeds, goji berries, and a homemade salad dressing to serve on the side.
I always love a salad on the side but the best ones are the ones that are filling and full of flavor. The Low-Carb Butternut Squash Salad is no exception and after I have my first bite, I can't stop.
I remember the first time I had this salad in Rhode Island on the east side of Fox Point. It was a little bistro that was not bigger than my bedroom but absolutely the best dishes.
With plenty of seasonal dishes that they served year round. This was a time when farm to table wasn’t even popular in restaurants. Yet everyone that went there knew that the food served was fresh and seasonal.
Butternut squash is a staple vegetable during fall season and probably one of my favorites. Even though I live in Florida now, I still love to eat it this time of year. Which brings me to this salad that I am making. Yes, it may be warm outside but butternut squash is just as good when it’s been cooled off.
So now that we are getting closer to Thanksgiving, I thought I would share with you one of my favorite recipes that I enjoy during this time of year. It has plenty of goodness for healthy eating but it is also full of flavor so not to feel like you're missing out on something better.
Step by Step - Low-Carb Butternut Squash Salad
Salad Dressing
- Add the Yuzu Mayo ( or regular mayo), miso, oil, peanut Chile and salt and pepper.
- Mix until it is smooth.
- Add rice vinegar and mix.
- Once it’s smooth and silky looking, its done and ready for the salad
Salad
- Cut the butternut squash and slice into half inch, add oil and season on top then place on a lightly oiled pan and roast at 375º degrees. After 15 minutes, flip over the squash and leave for another 15 minutes. I like it crispy so that is why I like to leave in longer.
- Once done, let cool and cut the skin off.
- Cut the squash into bite sizes.
- Add your water crest on a plate.
- Place the butternut squash on top of the watercress salad
- Add the salami in cut up bite size.
- Top with pumpkin and goji berries.
- Drizzle dressing on top of the salad.
- Serve and Enjoy!
Variations
If you like things a little spicy, I all add chile sauce to the mix. It gives it a little kick and will an
- Chopped prosciutto
- Ham chopped in cubes
- Bacon bits
- Sliced turkey
Ways to Serve
I always serve this salad as a side dish to a turkey dinner or ham dinner for the holiday season. It’s quick and easy to make, not to mention it’s very colorful. The best part is that my guests have alway commented on how the Asian spicy flavors go so well with the sweet butternut squash.
Tip
When making the squash, I always cook it ahead of time and keep it in the fridge for when I’m about to make the salad. That way I don’t have to wait for the butternut to cool off.
Other Butternut Squash Meals To Make:
- Thanksgiving Breakfast
- Butternut Squash Soup
- Savory Stuffed Pumpkin for Thanksgiving Dinner
- Roasted Butternut Squash Ravioli with Cream Sauce
Fall Travel Guides
- Road Trip to Saratoga Springs
- Shenandoah National Park in the Fall
- Things to do in Woodstock New York for Fall
- Fall in New England
★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media using #LizzyLovesFoods and tag us @LizzyLovesFoods
Low-Carb Butternut Squash Salad for Fall
Ingredients
Salad Dressing
- ¼ cup rice vinegar
- 1 tablespoon miso
- 2 tablespoon mayonnaise
- ⅓ cup vegetable oil
- 1 teaspoon ginger grated
- Salt & Pepper as desired
Salad
- 3 cup watercress
- 2 cups butternut squash chopped into cubes
- ¼ cup goji berry
- ¼ cup pumpkin seeds
- ¼ cup salami. sliced
Instructions
Salad Dressing
- Add the mayo, miso, oil, peanut chile and salt and pepper.
- Mix until it is smooth.
- Add rice vinegar and mix.
- Once it’s smooth and silky looking, its done and ready for the salad
Salad
- Cut the butternut squash and slice into half inch, add oil and season on top then place on a lightly oiled pan and roast at 375º degrees. After 15 minutes, flip over the squash and leave for another 15 minutes. I like it crispy so that is why I like to leave in longer.
- Once done, let cool and cut the skin off.
- Cut the squash into bite sizes.
- Add your water crest on a plate.
- Place the butternut squash on top of the watercress salad
- Top with pumpkin and goji berries.
- Drizzle dressing on top of the salad.
- Serve and Enjoy!
Anna says
I'm not a big fan of buttersquash but this was amazing. Trying to add more veggies in my diet.
Lizzy says
So glad you loved it, thanks for visiting my blog, xoxo Lizzy