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Low-Carb Butternut Squash Salad
Low-Carb Butternut Squash Salad for Fall
Prep Time
15 mins
Cook Time
30 mins
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.
Course: Salad
Cuisine: American
Servings: 2
Calories: 291 kcal
Salad Dressing
  • 1/4 cup rice vinegar
  • 1 tablespoon miso
  • 2 tablespoon mayonnaise
  • 1/3 cup vegetable oil
  • 1 teaspoon ginger grated
  • Salt & Pepper as desired
  • 3 cup watercress
  • 2 cups butternut squash chopped into cubes
  • ¼ cup goji berry
  • ¼ cup pumpkin seeds
  • ¼ cup salami. sliced
Salad Dressing
  1. Add the 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
  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. Top with pumpkin and goji berries.
  7. Drizzle dressing on top of the salad.
  8. Serve and Enjoy!
Recipe 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 Facts
Low-Carb Butternut Squash Salad for Fall
Amount Per Serving
Calories 291 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 753mg33%
Potassium 797mg23%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 4g4%
Protein 9g18%
Vitamin A 16509IU330%
Vitamin C 51mg62%
Calcium 128mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.