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Low Carb Vegan Salad (Roasted Squash & Kale)

This colorful and low carb vegan salad is perfect for the fall season with pecans, roasted squash, kale, pumpkin seeds and other seasonal ingredients!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 5 people
Calories 159 kcal

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