Low Carb Hemp Harvest Salad
9.1g
Net Carbs
19.3g
Protein
37.6g
Fat
3.5g
Fiber
453
Calories
Cooking tip: This low carb take on whole grain harvest salad is sure to knock your socks off with its flavor and textures. Massaging the kale helps to tenderize and allow the dressing to perfectly flavor each bite. Use clean hands to scrunch and rub the kale between your hands until it has reduced in size and is somewhat wilted before adding remaining ingredients.
Ingredients:
- 2 cups (280g) butternut squash cubes
- 5 1/2 tablespoons olive oil, divided
- 5/8 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/3 cup (53g) thinly sliced shallot
- 1 cup hemp hearts
- 8 grams fresh sage leaves (roughly the leaves from a 1/2 ounce package of fresh sage)
- 5 cups (105g) torn Lacinato kale, stems removed
- 1 cup (13g) fresh Italian parsley leaves
- 2 ounces shaved parmesan cheese
- 1/2 cup roasted pumpkin seeds
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar free maple flavor syrup
- 1/2 teaspoon minced or pressed fresh garlic
- 1/4 teaspoon Dijon mustard
Directions:
- Heat oven to 400°F, and prepare a baking sheet with parchment paper.
- Peel fresh squash and cut into ½-inch cubes. Toss with 1 ½ teaspoons olive oil, 1/8 teaspoon salt and 1/8 teaspoon ground black pepper. Arrange on the sheet pan with space between each cube and roast for 30 minutes, or until cubes are tender and exterior is browning.
- While the squash is roasting, in a medium non-stick skillet over medium heat, warm 1 ½ teaspoons olive oil. Add thinly sliced shallot and sauté until becoming translucent, about 3 minutes. Add hemp hearts and season with 1/8 teaspoon salt and 1/8 teaspoon pepper, stirring regularly until warmed through, about 3 minutes. Add sage leaves, roughly chopping any large leaves, and continue to cook while stirring regularly until the leaves begin to brown, about 2 minutes more. Set aside.
- Remove stems from kale, tear into bite size pieces and place in a large bowl. Massage kale with 1 ½ teaspoons olive oil and 1/8 teaspoon salt until somewhat wilted, about 2 minutes. Toss with fresh Italian parsley leaves, and shaved parmesan. Place on a large platter. Arrange hemp hearts mixture, roasted squash, and pumpkin seeds over the top.
- In a small bowl, whisk together apple cider vinegar, sugar free maple flavor syrup, garlic, mustard, and remaining ¼ teaspoon salt and ¼ teaspoon black pepper until well combined. While whisking, add remaining ¼ cup olive oil in a thin stream until fully incorporated. Evenly drizzle over the platter of salad and serve. One serving is about 17 grams massaged kale, 2 tablespoons fresh parsley, 1/3 ounce shaved parmesan, 3 rounded tablespoons hemp hearts mixture, ¼ cup roasted squash cubes, a rounded tablespoon pumpkin seeds, dressed with about 1 ½ tablespoons dressing.
