Sweet and Salty Autumn Salad with a Raspberry Vinaigrette (Low-Carb, Paleo)
A healthy and hearty salad, this sweet and salty autumn salad with a raspberry vinaigrette is perfect for when the weather begins to turn chilly, but you're still cravings fresh greens. Low-carb, Paleo, gluten-free, grain-free, vegetarian, vegan.
4cupsspinach and arugula blend(3 oz)
1/4cupfeta cheese(38 g) omit for Paleo, Whole30, and vegan, or replace with a dairy-free cheese
1/4pomegranate worth of seeds
1/4cupalmonds, roasted and salted(35 g) chopped into pieces
1/2batchsimple raspberry vinagretteclick here for the recipe
Cut acorn squash into small slices. Place slices into a microwave-safe container and add enough water to cover the bottom of the container.
Cook until tender, approximately 10-20 minutes depending on microwave power and size of squash.
Drain water, and allow acorn squash to cool while assembling the rest of the salad. Sprinkle squash with salt. Assemble the rest of the salad, including the spinach and arugula, sliced apples, feta cheese, pomegranate seeds, and almonds.
Assemble simple raspberry vinaigrette.
Add cooled acorn squash to the salad, then top with raspberry vinaigrette.
Nutrition Facts (per salad, recipe makes two salads): 286 calories, 19 g total fat, 23 g total carbs, 6 g fiber (17 g net carbs), 9 g protein