Low Carb Vegan Harvest Side Salad Recipe

Gluten Free
Paleo
Quick Easy
Salads
Sides
Vegan
Vegetarian
4.5/5
(2735 reviews)
Low Carb Vegan Harvest Side Salad
Zylo Recipes

Description

This vibrant salad is a celebration of textures and flavors, perfect as a refreshing side or a light meal. The recipe features a delightful combination of seasonal ingredients, creating a dish that's both satisfying and wholesome. Tender butternut squash, with its subtly sweet and nutty flavor, forms a hearty base.

If fresh butternut squash isn't available, other cooked vegetables like zucchini, yellow squash, or even chopped mushrooms make excellent substitutes. These alternatives will add a different dimension of flavor while maintaining the salad's satisfying character. Toasted pumpkin seeds provide a delightful crunch and a savory counterpoint to the sweetness of the squash.

If pumpkin seeds aren't on hand, try substituting with sunflower seeds, cashews, or walnuts for a similar textural element. The salad begins with a bed of mixed greens, chosen to complement the other ingredients. In colder months, opt for robust greens like spinach, kale, arugula, or chard, which offer a slightly peppery bite.

During warmer months, delicate greens such as romaine, butter lettuce, cabbage, or iceberg lettuce bring a refreshing crispness. For an extra layer of richness, consider adding a creamy element. A drizzle of your favorite dressing can provide both creaminess and acidity, or you could incorporate a soft cheese for a more decadent touch.

A squeeze of fresh lemon juice adds a bright, tangy note that balances the other flavors and enhances the overall experience. Feel free to personalize this salad to your liking by adding other ingredients. Grilled chicken or salmon can add a boost of protein, while crumbled cheese offers a salty and savory dimension.

The possibilities are endless, so get creative and enjoy experimenting with different combinations of flavors and textures. The beauty of this salad lies in its simplicity and adaptability. It's a dish that can be enjoyed year-round, with slight variations to reflect the changing seasons.

Whether you're looking for a light lunch, a flavorful side dish, or a nutritious meal, this salad is sure to please. With its vibrant colors, diverse textures, and harmonious blend of flavors, this salad is a true culinary delight.

Preparation Time

Prep Time
5 min
Cook Time
7 min
Total Time
12 min

Nutrition Information

Per 1 serving serving
C
Calories
310 Kcal

C
Carbs
15 g
Fi
Fiber
7 g
Sugar
5 g

P
Protein
6 g

C
Fats
25 g
Saturated Fats 3 g
Unsaturated Fats 20 g

Cholestrol 0 mg
Sodium 150 mg
Potassium 400 mg
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Ingredients

    1.
    Spinach
    Spinach
    2 ounce
    2.
    Arugula
    Arugula
    ½ ounce
    3.
    Salt
    Salt
    ¼ teaspoon
    4.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    5.
    Garlic
    Garlic
    1 teaspoon
    6.
    Olive Oil
    Olive Oil
    1-½ teaspoon
    7.
    Red Wine Vinegar
    Red Wine Vinegar
    ½ teaspoon
    8.
    Lemon Juice
    Lemon Juice
    ½ teaspoon
    9.
    Dijon Mustard
    Dijon Mustard
    1 teaspoon
    10.
    Squash Butternut Frozen Unprepared
    Squash Butternut Frozen Unprepared
    2-½ ounce
    11.
    Pecans, Raw
    Pecans, Raw
    ½ ounce
    12.
    Pumpkin Seeds Whole With Shell Roasted With Salt
    Pumpkin Seeds Whole With Shell Roasted With Salt
    ½ oz

Instructions

    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 as easier for you, first season the greens with the salt and pepper. Then, whisk together the remaining dressing ingredients before tossing with the salad.
    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 as 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.
    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.