This Low-Carb Roasted Pumpkin Salad boasts tender pieces of pumpkin and onion roasted to bring out their sweetness and add a touch of toasted flavor. A sprinkle of fresh sage adds a note of reminiscent of a Thanksgiving dinner.
Preheat oven to 450º Fahrenheit. Prepare two rimmed baking sheets by coating with your oil of choice or lining with parchment. Combine avocado oil and fresh sage leaves in a large mixing bowl.
Add the raw pumpkin and the red onion wedges to the oil and sage mixture and toss to coat.
Divide the pumpkin and the red onion and spread evenly on the prepared baking sheets. Sprinkle lightly with salt and pepper.
Bake the vegetables in the preheated oven, without stirring, until brown and tender, about 20 minutes. Allow to cool 10 minutes.
In a medium bowl, toss kale with a few tablespoons of dressing. Arrange kale on a platter, then top with the roasted vegetables. Sprinkle with pecans. Drizzle remaining dressing over the top.
Nutritional Information includes the Low-Carb Maple Mustard Vinaigrette.
Nutritional information does not include any optional salt.
Serving size: 1/6th of the recipe
6 grams net carbs