Low Carb Vegan Salad (Roasted Squash & Kale)
Today we are making a Low Carb Vegan Salad using Roasted Squash & Kale! This healthy salad is full of fresh vegetables, roasted squash, nuts, seeds, dried fruit and a balsamic vinegar vegan salad dressing. The first time I had ever used a butternut squash was 2020. Yes, I only got the honor of trying this AMAZING vegetable during quarantine when the whole work-from-home thing became the new norm, when offices weren’t intending to open back up because they figured they could get the same work out of their employees from home as they could having them in the office, and when everyone got sick and tired of going on cooking sprees after the initial lockdowns lifted.
Welcome to Fall 2020, when COVID was raging in its second wave, and hope seemed to have been lost save for the fact that Christmas was coming from the music that played on the radio one day after Halloween, and the somewhat hidden Christmas trees behind thin curtains as you’d drive down the street. Some of us had decided to put up twinkling Christmas lights early on, to spread that holiday joy. What’s December without a few colorful lights? Well, I ask the same question of you when it comes to this simple salad. What’s salad without a butternut squash, pecan and kale combo in a balsamic vinaigrette version? That’s right. Not much!
Also, I miiiight have roasted my squash a little too much. Too much to the point where the touch of a fork or the toss of a salad caused it to crumble. Riiiight. A little too much. It tasted just fine, but I would definitely roast it a little less next time.
Salad Dressings
Balsamic vinaigrettes have been my favorite salad dressing since … well, I don’t really eat a ton of salad bowls, to be honest. I’m usually too busy eating the next dish I’ve experimented with instead of cutting up lettuce leaves and tomato. By the way, why is the general image of a salad bowl just a few lettuce leaves and other greens? I’ve heard it too many times before, where vegan diets are deemed as only appropriate for eating grass. Yes, we’re all cows.
Going back to what I was saying about balsamic vinaigrettes. It creates a little zest in the recipe, a little tanginess to our taste buds screaming for flavor. It doesn’t make you feel like you’re inhaling just milky ranch dressing on a pile of leaves. These types of salad dressings are usually made with balsamic vinegar (as the name implies), usually mixed with some olive oil, honey, minced onions/garlic, and mustard. This low-carb dressing with balsamic vinegrette uses freshly-squeezed orange juice for that citrus flavor that pairs so well with this salad. It’s perfect for a vegan keto diet!
On the contrary, many people I know, myself included, usually don’t get cozy with just a bowl of lettuce. Shoutout to lettuce – you’re great, you’re the glue at Subway, but gosh do you love to wilt as soon as I have you in my fridge my more than a week. Anyways, I do rarely have a good bowl of salad, but this one? I could eat everyday. And I know you’ll feel the same after making it!
Why You’ll Love This Low Carb Vegan Salad
Full of Fall Flavors: This fresh salad is full of simple ingredients that are seasonal in fall or go well with fall flavors! For example, apples, butternut squash, pumpkin seeds, dried cranberries or cherries and pecans. This makes for a great side dish, or eat a giant salad as a complete meal all on its own!
Substitutions
Apples: There are many different ways to make this salad. Keep this recipe low-carb by taking out the apple and maybe using shredded carrots instead!
Couscous: To keep this gluten-free and part of a low carb diet, use cauliflower rice instead, which have fewer carbs than couscous for a total of 3 grams of net carbs per cup.
Kale: Fresh spinach or butter lettuce can be used instead of kale for leafy greens.
Pumpkin Seeds: Sunflower seeds can be used instead.
Dried Cherries: Use dried cranberries. To keep it refined sugar-free, choose a dried fruit option that does not contain added sugars. Check the ingredient label! smaller pieces
Butternut Squash: Roasting a squash with some olive oil and spices is, in my opinion, the best way to eat it! Squash is a great choice to get Vitamin C during the colder months since it’s in season, and one cup of squash contains 7 grams of fiber! You can also use sweet potato instead.
Olive Oil: Substitute avocado oil.
Balsamic Vinegar: Red wine vinegar may be used instead.
Pecans: Substitute pine nuts or walnuts.
More Easy Recipes You’ll Love
Mediterranean Salad (with Chickpeas, Kalamata Olives, Red Onion & Vegan Feta Cheese)
Green Goddess Salad (Zucchini Noodles with a Creamy Avocado Dressing)
If you make this Low Carb Vegan Salad Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Low Carb Vegan Salad (Roasted Squash & Kale)
Equipment
- Whisk
- Baking Tray
Ingredients
For the Salad
- 1 cup pre-cooked couscous Cook the couscous according to the directions on your package before measuring. You can do this while the squash is roasting.
- 2 cups chopped kale
- 3 tbsp raw pecans
- 3 tbsp roasted pumpkin seeds
- 1½ cups raw butternut squash
- 1 red apple diced
- 2 tbsp dried cherries chopped into small pieces
- lemon juice or lime juice optional, for drizzling on top
For the Sauce
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 2 tbsp freshly squeezed orange juice
- 2 tsp apple cider vinegar
- 1 tsp pure maple syrup
- pinch salt
- pinch pepper
For the Roasted Squash
- salt, pepper, olive oil
Instructions
To Roast the Squash
- To make the roasted butternut squash, cut the squash into medium-thick cubes. Arrange in a single layer on a baking tray lined with parchment paper. Lightly drizzle with olive oil, sprinkling over some salt and pepper.
- Bake at 400F for 25 mins. Let it fully cool before using in salad.
To Make the Salad
- Mix all the salad ingredients in a large bowl.
- In a separate small bowl, whisk together all the sauce ingredients together.
- Pour the sauce over the salad and toss it to incorporate before serving.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to one day. Make sure to store the sauce and the salad separately, tossing only when ready to eat.
