Butternut Squash Salad from Rhode Island

Recipe from Rhode Island! Low-Carb 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

1. Add the Yuzu Mayo ( or regular mayo), miso, oil, peanut Chile and salt and pepper.
2. Mix until it is smooth.
3. Add rice vinegar and mix.
4. Once it’s smooth and silky looking, its done and ready for the salad

Salad

1. 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.
2. Once done, let cool and cut the skin off.
3. Cut  the squash into bite sizes.
4. Add your water crest on a plate. 
5. Place the butternut squash on top of the watercress salad
6.  Add the salami in cut up bite size.
7. Top with pumpkin and goji berries.
8. Drizzle dressing on top of the salad.
9. 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

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Low-Carb Butternut Squash Salad for Fall

Low-Carb Butternut Squash Salad for flavor with butternut squash and salami to fill the plate. Easy to make with pumpkin seeds, goji berry and a flavorful salad dressing to serve on the side.

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Course: Salad

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 2

Calories: 291kcal

Author: Lizzy Cascalheira

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!

Notes

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.

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Nutrition

Calories: 291kcal | Carbohydrates: 21g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 753mg | Potassium: 797mg | Fiber: 4g | Sugar: 4g | Vitamin A: 16509IU | Vitamin C: 51mg | Calcium: 128mg | Iron: 2mg