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Roasted Butternut Squash Salad

Servings: 6


INGREDIENTS

  • 400 g (14 oz) butternut squash - cut into ½ inch or 1.3 cm cubes
  • 13 g (1 tbsp) Lakanto gold sweetener
  • 27 g (2 tbsp) olive or avocado oil
  • 3 g (½ tsp) salt – ground fine
  • 1 g (½ tsp) black pepper – ground fine
  • Vinaigrette
  • 30 g (2 tbsp) apple cider vinegar
  • 11 g (2 tsp) balsamic vinegar
  • 13 g (1 tbsp) shallot – diced very small
  • 5 g (1 tsp) Dijon mustard – smooth
  • 41 g (3 tbsp) olive oil
  • 3 g (½ tsp) salt – ground fine
  • 1 g (½ tsp) black pepper – ground fine
  • Salad
  • 90 g (4 cups) mixed baby green salad or baby arugula
  • 45 g (1/3 to 1/2 cup) pecans – rough chopped
  • 50 g (1/3 to 1/2 cup) fresh raspberries

DIRECTIONS

  • 1.   Preheat oven to 400 F or 200 C

  • 2.   Peel the butternut squash and remove the seeds. Cut into ½ inch or 1.3 cm cubes. Put the cubes into a deep bowl and pour in the oil and toss to coat the cubes. Sprinkle the salt, pepper and optional sweetener and toss again. Transfer the cubes onto a parchment lined baking sheet. Place the tray in the middle position of your preheated oven and bake for 15 minutes. Toss the cubes and bake for 5 minutes – or until the squash is fork tender. Remove from oven and let cool to room temperature

  • 3.   While the squash is baking, make the vinaigrette. Into a small mixing bowl, pour in the apple cider vinegar, the balsamic vinegar, olive oil, and add the salt, pepper, shallots, and smooth Dijon mustard. Whisk with a fork. Cover and set aside

  • 4.   To assemble the salad, spread the baby mixed green salad on a serving platter. Top with the roasted and cooled butternut squash, and distribute the raspberries evenly. Sprinkle the chopped pecans

  • 5.   To serve, transfer each single serving onto an individual plate and then drizzle the room temperature vinaigrette on top. OPTIONAL: you can lightly heat the vinaigrette before pouring onto the salad. Toss and enjoy!
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHART

FYI

This very satiating salad can be a served as a vegetable side dish, or as a complete meal.

Recipe tags: banting recipes, Banting salad dressing, Barefoot Contessa, diabetic diet recipes, easy keto recipe, easy low carb recipe, French keto recipe, Ina Gartner, keto butternut squash, keto diabetic recipes, keto meals, keto on a budget, keto recipe, keto roasted butternut squash salad, keto salad, Keto salad dressing, keto vegan recipe, keto vinaigrette, Lakanto, low carb dinner, low carb meals, low carb salad, roasted butternut squash salad, vegan recipe
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  • author By Angela Wilkes
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  • Cuisine: French
  • Category: Salads
  • Created: February 1, 2021

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