Description
A delicious and healthy Keto Winter Greens salad topped with spiced candied pecans.
Ingredients
Scale
- 4 cups mixed winter greens (such as kale, spinach, and arugula)
- 1 cup Brussels sprouts, thinly sliced
- 1 cup cooked and cooled butternut squash, cubed
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup spiced candied pecans
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, combine the pecans, erythritol, cinnamon, and cayenne pepper. Melt the butter in a small saucepan over low heat, then pour it over the pecan mixture and stir to coat.
- Spread the pecans in a single layer on the prepared baking sheet. Bake for 10-12 minutes, stirring halfway through, until golden and fragrant. Allow to cool completely.
- In a large bowl, combine the mixed greens, Brussels sprouts, butternut squash, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Top the salad with the spiced candied pecans just before serving.
Notes
- For added protein, consider adding grilled chicken or shrimp to the salad.
- Substitute the butternut squash with roasted cauliflower for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking, Mixing
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: varies
- Fat: 28g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: varies
- Protein: 8g
- Cholesterol: varies