This Low Calorie Butternut Squash Salad is just 353 calories, and the serving size is so big! Perfect for Fall and Winter, this salad is hearty and filling, and hot and cold at the same time. I know you’ll love it!
Ingredients You’ll Need
- 1 cup cubed butternut squash
- 1 cup garbanzo (canned)
- Olive oil spray
- 1/2 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1 teaspoon red pepper flakes (optional)
- 4 cups chopped kale
- 1 apple
- 2 tablespoons dried cranberries
- 1 tablespoon pumpkin seeds
- 1 tablespoon apple cider vinegar
- Juice from 1 orange
- 1 garlic clove
Low Calorie Butternut Squash Salad
Healthy Butternut Squash Salad Meal Prep and Storage
Meal Prep: You can easily meal prep this recipe. You will want to cook the butternut squash and garbanzo beans and cool completely before assembling. Then assemble as instructed (and add 1 teaspoon of orange or lemon juice to the apple and toss it all to stop browning) and cover.
Storage: This recipe will hold well for 3-4 days in the fridge, I do not recommend adding to the freezer.
Low Calorie Butternut Squash Salad Recipe
More Yummy Low Calorie Recipes:
Low Calorie Butternut Squash Salad
Ingredients
- 1 cup cubed butternut squash
- 1 cup garbanzo beans drained and rinsed
- Olive oil spray
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon red pepper flakes optional
- 4 cups chopped kale
- 1 apple cored and thinly sliced
- 2 tablespoons dried cranberries
- 1 tablespoon pumpkin seeds
Salad Dressing:
- 1 tablespoon apple cider vinegar
- Juice from 1 orange
- 2 tablespoons water
- 1 garlic clove minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 425° and line a rimmed baking sheet with parchment paper.
- Place the butternut squash cubes and garbanzo beans on the baking sheet and spray with olive oil.
- Sprinkle with salt and pepper, and red pepper flakes (if using).
- Bake for 25-30 minutes until the garbanzo beans are crispy and the butternut is fork tender.
- Meanwhile, make the salad dressing by adding all the ingredients to a bowl and mix well.
- Add the kale to a large bowl, add the salad dressing and toss well.
- Move the kale to 2 bowls (or meal prep containers).
- Add 1/2 of the apple slices to each salad. Then top with butternut squash and garbanzo beans.
- Sprinkle the cranberries and pumpkin seeds to the top and serve.
Nutrition
Nutrition and Calories in Butternut Squash Salads
Lower the Sodium: You can easily remove most of the sodium by removing the salt from the recipe and salad dressing. Also make sure that the beans you get are unsalted or low sodium.
More Weight Loss Recipes:
Lose Weight By Eating Cookbooks
Share these Healthy Butternut Squash Salads:
Wow, this was really good and filling!