Description
Savor the essence of autumn with this Keto Fall Harvest Salad, featuring creamy avocado and roasted butternut squash. A vibrant combination of crisp mixed greens, crunchy pecans, tangy cranberries, and salty feta makes this salad a delightful centerpiece for any meal. Perfect for cozy dinners or festive gatherings, it’s easy to prepare, packed with nutrients, and celebrates the flavors of fall while keeping it keto-friendly.
Ingredients
Scale
- 4 cups mixed greens (baby spinach, arugula, kale)
- 2 cups butternut squash, cubed
- 1 medium avocado, sliced
- ? cup pecans, toasted
- ? cup dried cranberries
- ? cup feta cheese, crumbled
- 2 tbsp olive oil (for roasting)
- Salt and pepper (to taste)
Instructions
- Preheat oven to 400?F (200?C). Toss cubed butternut squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
- Wash and dry mixed greens thoroughly; place in a large bowl.
- Toast pecans in a skillet over medium heat for about 5 minutes until fragrant.
- Slice avocado in half and scoop out the flesh; cut into wedges.
- Assemble salad by topping mixed greens with roasted squash, avocado slices, pecans, cranberries, and crumbled feta.
- Drizzle with your favorite keto-friendly dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 350
- Sugar: 8g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 15mg