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prep time
5 min
cook time
7 min
ready time
12 min
Low Carb Vegan Harvest Side Salad
This 100% vegan salad is a simple side dish you can serve on the side of any Keto meal. The recipe does utilize some seasonal ingredients, but you can still access them just about any time of year. Frozen butternut squash can be found in your grocery store’s freezer aisle year-round in many areas, but you can substitute it with other cooked vegetables mentioned below. If you cannot find prepared pumpkin seeds at your grocery store, you can also look for ‘pepitas’, which are the husked part of pumpkin seeds that can be found most times of the year. This Keto salad recipe is also simple enough to add to if you are not vegan. There are plenty of Keto sources of protein you can choose from, whether you get that through animal protein or a dairy product. Grilled chicken, salmon, gorgonzola cheese, or parmesan cheese are all delicious additions you could include with this recipe. Read on to learn about the components that make a perfect salad and other additions you can include with the recipe.
How To Make The Perfect Salad
There are a few things to consider when putting together a satisfying salad. First, you want to start with a mix of greens that are seasonal. In colder months, go for darker greens like spinach, kale, arugula, or chard. In summer, romaine, butter lettuce, cabbage, and iceberg lettuce will taste best. Next, add a protein. If you eat meat, picking a protein will be pretty easy. If you’re vegan or vegetarian on the Keto diet, nuts and seeds will be your best sources of protein. Now, you’ll need a creamy and acidic component. Salad dressings can include both of those components, or you can use cheese for a creamy inclusion and fresh-squeezed lemon juice for acidity. Add something crunchy for extra satisfying bites, and you’re good to go!
What Other 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.
Net Carbs
8.7 g
Fiber
3.3 g
Total Carbs
12 g
Protein
3.8 g
Fats
10.2 g
144 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 3
12 min
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.
