Keto Vegan Fall Salad With Warm Vinaigrette

This salad is the epitome of Fall flavors. Kale leaves are combined with celery stalks, sweet honeynut squash, roasted pumpkin seeds, and asparagus spears. Extra virgin olive oil is heated and flavored with slices of garlic, and then the entire hot oil mixture is drizzled on top of the kale to sizzle and wilt the leaves slightly plus give them incredible flavor. The final salad is topped with beautiful watermelon radishes for a pop of color. You will love this Vegan Thanksgiving salad!

What is a warm vinaigrette?

A warm vinaigrette is made in a saute pan and cooked until hot, then poured over a salad. This method is typically used to wilt more fibrous greens.

Do I need to add the squash?

If you are on an extremely strict Keto diet, you can remove the squash from the recipe. However, squash is perfectly acceptable on Cyclical Keto or Targeted Keto diet approaches.

How should I store the salad?

Store the salad in an airtight container in the refrigerator. It is best eaten immediately but is equally delicious cold.

Serving suggestions

You can serve this beautiful salad with any other Keto Thanksgiving vegan side dishes like Keto Vegan Sesame Crusted Tofu https://www.carbmanager.com/recipe/keto-vegan-sesame-crusted-tofu.

Net Carbs

2.3 g
Fiber

2.3 g
Total Carbs

4.7 g
Protein

3.5 g
Fats

8.8 g

104 cals

Quantity

Serving Size

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Kale

2 ounce
Asparagus, Raw

10 large - spear - 7 1/4" to 8 1/2" long
Winter Squash

5 ounce
100% Organic Sprouted Pumpkin Seeds by Go Raw

½ cup
Celery

4 medium - stalk - 7 1/2" to 8" long
Garlic

3 clove
Organic Raw-unfiltered Apple Cider Vinegar by Bragg

3 tablespoon
Extra Virgin Olive Oil

3 tablespoon
Coarse Kosher Salt by Morton

¾ tsp
Black Pepper

⅛ teaspoon
Radish, Raw

1 large - 1" to 1 1/4" diameter

Step 1

Place the kale into a large mixing bowl. Use pre washed and chopped kale. If not you will need to wash and destem the kale yourself. Slice the celery into thin slices. Trim the bottoms of the asparagus and cut the asparagus into 1” pieces. Place all these into the bowl with the kale. Add the pumpkin seeds as well.
Step 2

Roast the honeynut squash at 425 F for 15-20 minutes or until the squash is cooked through and soft. Dice and add them to the salad, if using.
Step 3

Add the oil to a small saute pan and heat the oil until very hot. Add the garlic that has been sliced and cook for 30 seconds or until the slices are starting to turn brown.
Step 4

Immediately pour the hot oil over the kale mixture and mix it well. Drizzle the salad with the apple cider vinegar, kosher salt and black pepper. Taste and adjust the seasonings to taste. Slice the watermelon radish thin and place it on top of the salad. Serve immediately.