Crunchy walnuts, tender butternut squash, and salty pumpkin seeds covered in a sugar-free honey mustard dressing – this is the best low-carb salad you’ll ever make!
Low-Carb Fall Salad
One of the best things about fall is all the tasty fall recipes that you get to indulge in again! And this low-carb fall salad tastes even better when you buy the ingredients locally at your farmer’s market!
There are five grams net carbs in each serving of this incredibly satisfying low-carb salad. Most of those carbs are from the walnuts and butternut squash.
They are naturally higher in carbs, but definitely worth it. The butternut squash is so good for you, full of vitamin A, iron, and fiber.
And the walnuts are full of healthy fats so they will make you feel full in between meals.
Fall Salad Ingredients
What do you put in a fall salad? You can get really creative, but if you change my recipe, the number of carbs per serving will change too, so make sure you have a carb calculator that you rely on. 
Here is what I used in my fall salad:
- Lettuce Mix
- Roasted Butternut Squash
- Walnuts
- Feta Cheese
- Pumpkin Seeds
- Avocado
Eat this fresh salad with some of your favorite fall dinner recipes. It’s perfect with low-carb shepherd’s pie soup with keto pumpkin French Toast roll-ups for dessert.
Sugar-Free Honey Mustard Dressing
The mustard and honey vinaigrette is one of my favorite things about this salad! Save this recipe even if it’s so that you can make the dressing again.
It’s worth it! This dressing is both sweet and tangy at the same time (and incredibly keto-friendly).
Here are the ingredients in my sugar-free honey mustard dressing:
- Apple Cider Vinegar
- Olive Oil
- Sugar-Free Honey
- Dijon Mustard
- Onion Powder
- Garlic Powder
- Salt and Pepper
If you want to make it spicier, use spicy brown mustard. And add the sugar-free honey slowly, so you can make it just as sweet as you want.
What are some of your favorite keto salad dressings?
I love the dressing I made in my low-carb shrimp Louie salad. And the vinaigrette in my keto Cheesecake factory chopped salad is one of my go-to’s.
Butternut Squash Salad
Butternut squash is one of those vegetables that is okay on the keto diet in moderation. It’s higher in carbs that other things, so you need to be careful with your portions.
That’s why I love this salad so much! It’s the perfect way to enjoy the taste and velvety texture of butternut squash without going over on your carbs. Just add a little bit of it among other nutritious, whole ingredients.
It’s really easy to want to eat the entire bowl of salad in one sitting, but this recipe makes six servings, so be careful with it. Don’t add walnuts or pumpkin seeds if you want to minimize the carb count even more.
Yes, they are really good for you, but they are also higher in carbs. Or cut the amounts in half if you still want to enjoy the crunch.
How To Store Salad In The Fridge
Mason jars are my favorite way to store salad in the refrigerator. Store the salad dressing separately from the rest of the salad so that the lettuce leaves don’t get too soft.
Place all of the ingredients in layers in a mason jar. Screw a lid on them so that it keeps the air out. These mason jar salads will stay fresh in the refrigerator for up to three days.
Low-Carb Fall Salad Recipe
Here’s the list of ingredients (and step-by-step pictures) that you’ll need to make this easy low-carb fall salad recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 6
Net Carbs: 5 net carbs per serving
Directions
Add the salad to a large serving bowl.
Layer the butternut squash, walnuts, feta, pumpkin seeds and avocado on top.
Whisk together the ingredients for the dressing in a bowl.
Drizzle the dressing over the salad, toss to coat well and serve.
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Low-Carb Fall Salad
Equipment
- Mixing Bowl
Ingredients
Salad
- 6 cups Lettuce Mix
- 1/2 cup Roasted Butternut Squash cut into cubes
- 1/4 cup Walnuts
- 1/4 cup Feta Cheese crumbled
- 1/4 cup Pumpkin Seeds
- 1 Avocado diced
Sugar-Free Honey Mustard Dressing
- 1 tbsp Apple Cider Vinegar
- 3 tbsp Olive Oil
- 2 tsp Sugar-Free Honey
- 1 tsp Dijon Mustard
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
Instructions
- Add the salad to a large serving bowl.
- Layer the butternut squash, walnuts, feta, pumpkin seeds and avocado on top.
- Whisk together the ingredients for the dressing in a bowl.
- Drizzle the dressing over the salad, toss to coat well and serve.
Notes
Net Carbs: 5 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Salad Recipes
If you enjoyed this low-carb fall salad recipe, here are some more tasty salad recipes you should make next. They are some of my favorites!
