Low-Carb Winter Salad with Cranberries and Pumpkin

by KetoDietApp.com

Step 1To make this recipe you will need my Sugar-Free Dried Cranberries. If you don't have time to make them, you can use baked cranberries instead (see tips in the post above).

Step 2Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Peel and cut the pumpkin into bite sized cubes (no peeling needed if you use Hokkaido squash).

Step 3Place pumpkin in a single layer on a baking tray and drizzle with ghee (or olive oil) and season with salt and pepper. Bake for about 20 minutes. Remove from oven and let cool.

Step 4To make the dressing, in a small bowl mix the olive oil, mustard (Dijon or yellow) and balsamic vinegar.

Step 5To serve, tear the lettuce in a salad bowl and scatter the roasted pumpkin, goat's cheese (or feta), cranberries and roughly chopped pecans (or walnuts) over the top. (You can optionally dry roast the nuts on a hot pan for 1-2 minutes.)

Step 6Finish by drizzling the prepared dressing over the salad. This salad is best served fresh but can be kept in the fridge for up to a day. This recipe is enough to make 4 side servings (try with this Butter Blanketed Roast Turkey recipe), or 2 regular servings.