MealsDecember-January 2014

Gluten-Free Shaved Squash Salami Salad Recipe

This gluten-free winter salad is the perfect way to get your healthy eating back on track after the holidays.

Serves 4 to 5.

When peeled ever-so thin, butternut squash is a surprising addition to winter salads. Briefly placing the shavings in hot water makes them more tender.

gluten free squash and salami salad


1 small butternut squash, peeled, halved and seeded
1 large carrot, peeled
6 cups roughly chopped winter greens, such as kale or Swiss chard
⅓ cup raw squash seeds or pumpkin seeds
1 red bell pepper, thinly sliced
1 large apple, thinly sliced 6 ounces gluten-free salami or summer sausage, chopped
1 cups cooked or canned navy beans (rinsed and drained if canned)
3 ounces soft goat cheese, crumbled, optional
3 tablespoons extra virgin olive oil or pumpkin seed oil
2 tablespoons white wine vinegar or champagne vinegar
1 teaspoons grainy Dijon mustard
1 shallot, finely chopped
1 garlic clove, minced
teaspoon salt
teaspoon black pepper


1. Using a flat vegetable peeler or mandoline, thinly shave squash and carrot.

2. Bring a kettle full of water to boil. Place shaved squash and greens in a heatproof bowl, cover with boiled water and let soak 5 minutes. Drain and let cool.

3. Meanwhile, toast seeds in a dry skillet over medium heat until fragrant and lightly browned, shaking the pan often to prevent burning. Let cool.

4. In a large bowl, toss together squash, carrot, greens, bell pepper and apple. Divide among serving plates and top with an equal amount of seeds, salami, navy beans and goat cheese, if using.

5. To make dressing, whisk together olive oil, white wine vinegar, mustard, shallot, garlic, salt and pepper in a small bowl. Drizzle over salad.

Each serving contains 465 calories, 21g total fat, 6g saturated fat, 0g trans fat, 24mg cholesterol, 929mg sodium, 59g carbohydrate, 11g fiber, 11g sugars, 18g protein, 20Est GL.

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