Low Carb Autumn Harvest Salad with a Spicy Tahini Dressing

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    35 min

Low Carb Autumn Harvest Salad with a Spicy Tahini Dressing

As autumn paints the world in warm hues, it's the perfect time to savor the flavors of the season with this Low-Carb Autumn Harvest Salad. It's a celebration of this season's finest produce, offering a delectable combination of textures and flavors. Whether you follow the recipe to the letter or customize it to your liking, this salad embodies the spirit of fall, making it a perfect addition to your low-carb autumn recipes repertoire. Prepare it ahead for meal prep and savor the essence of fall with every delicious bite.

**What is a harvest salad? **

A harvest salad captures the essence of fall by combining a medley of ingredients that celebrate the bountiful autumn harvest. In this Low-Carb recipe, we bring together Brussels sprouts, pumpkin, kale, beetroot, avocado, and a delightful tahini dressing for a nutritious and satisfying meal.

How to customize this recipe?

One of the joys of creating a harvest salad is the opportunity to customize it to your taste. While our recipe features a blend of Brussels sprouts and pumpkin, feel free to experiment with other seasonal vegetables like butternut squash, broccoli, or sweet potatoes. You can also add your favorite nuts or seeds for extra crunch and flavor. Adjust the dressing's sweetness and spiciness to your liking, or swap it to one that suits your palate. The kale can be swapped for spinach or mixed greens, allowing you to adapt the salad to your preferences.

How to store this salad for meal-prep?

Meal prepping is a fantastic way to stay on track with your Low-Carb autumn recipes. To store this Low-Carb harvest salad, follow these steps: First, keep the dressing separate from the salad to prevent wilting. Place the salad components (kale, roasted vegetables, beetroot, nuts, and seeds) in an airtight container, arranging them in layers to maintain freshness. When you're ready to enjoy your meal, drizzle the tahini dressing over the salad, add the avocado, and toss it together for a satisfying and nutritious Low-Carb autumn feast.

  • Net Carbs

    7.9 g

  • Fiber

    4.4 g

  • Total Carbs

    12.4 g

  • Protein

    5.1 g

  • Fats

    10.8 g

152 cals

Low Carb Autumn Harvest Salad with a Spicy Tahini Dressing

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Brussels sprouts, raw

    Brussels sprouts, raw

    200 g

  • Pumpkin Raw

    Pumpkin Raw

    180 g

  • Extra virgin olive oil

    Extra virgin olive oil

    1 tbsp

  • Soy sauce, low sodium

    Soy sauce, low sodium

    3 tsp

  • Paprika

    Paprika

    1 tsp

  • Garlic powder

    Garlic powder

    1 tsp

  • Oregano, dried

    Oregano, dried

    0.5 tsp

  • Salt

    Salt

    0.5 tsp

  • Black pepper

    Black pepper

    0.25 tsp

  • Kale

    Kale

    3 cup

  • Lemon juice

    Lemon juice

    2 tbsp

  • Beets

    Beets

    40 g

  • Pumpkin seeds

    Pumpkin seeds

    2 tbsp

  • Pistachio nuts, raw

    Pistachio nuts, raw

    2 tbsp, whole pieces

  • Avocado

    Avocado

    0.5 each

  • Tahini

    Tahini

    3 tbsp

  • Garlic

    Garlic

    2 clove

  • Maple Flavored Syrup (Copy) (Copy)

    Maple Flavored Syrup (Copy) (Copy)

    2 tsp

  • Water

    Water

    0.25 cup

  • Hot chili sauce (Sriracha)

    Hot chili sauce (Sriracha)

    1 tbsp

  • Salt

    Salt

    0.5 tsp

Recipe Steps

steps 4

35 min

  • Step 1

    Preheat the oven to 400°F/200C and line a baking sheet with parchment paper. Quarter the Brussels sprouts, cube the pumpkin, and add them to the baking sheet. Toss with the olive oil, 2 tsp soy sauce, paprika, garlic powder, and oregano.
    Step 1
  • Step 2

    Bake for 15 minutes, then flip the vegetables and bake for another 10 minutes until cooked through and golden. Meanwhile, add the kale to a bowl, add the lemon juice, and massage until the kale is tenderized. Slice the beetroot thinly using a mandolin and set aside.
    Step 2
  • Step 3

    To make the dressing, add the tahini, 1 tsp soy sauce, maple-flavored syrup, sriracha, and ½ tsp of salt. Mince the garlic and add it in. Whisk until combined, then start adding the water gradually until you get a smooth dressing.
    Step 3
  • Step 4

    To assemble, add the baked pumpkin and Brussels sprouts, beetroot, pumpkin seeds, and pistachios to the kale. Slice the avocado and add it to the salad. Drizzle with the dressing when ready to serve.
    Step 4

Comments 2

  • FabulousArugula252320

    FabulousArugula252320 4 months ago

    Beets are not keto friendly…

    • SuperArugula501002

      SuperArugula501002 4 months ago

      Most anything can be accommodated on a keto diet in small amounts. The flavor packed into only 40 grams of beets will likely add a fantastic touch to this salad. No, you likely can't eat an entire beat and stay in ketosis but I find that higher carb foods diced very small and spread across a dish can give me the flavor that will keep me on this diet. Don't deprive yourself all good things. I sometimes skip a meal and snacks just so I can eat a peach every blue moon.