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.
Servings: 2
Calories: 291kcal
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.
[wpforms id="10605" title="true"]
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