Keto Autumn Salad with Blackberries and Pecans

Published: Nov 9, 2019 · Modified: Sep 22, 2020 by Clean Keto Lifestyle · This post may contain affiliate links

---

This Keto Autumn Salad with Blackberries and Pecans is full of rich color, flavor, and all the fall feels! It features crunchy pecans, salty bacon, and sweet blackberries. This salad is keto, low-carb, grain-free, and gluten-free!

---

Keto Autumn Salad

There are no apples to be found in this fall-inspired Keto Autumn Salad! Instead, we are picking up fall vibes from other low-carb fruits and veggies. 

This salad is full of toasted pecans, goat cheese, blackberries, hard-boiled egg, and bacon. And to top it all off – a Brown Mustard Vinaigrette.

Basically, this Keto Autumn Salad is fall in a bowl. It’s loaded with healthy fats and plenty of vitamins and minerals.

You can serve it any day of the week or feature it as a side dish for your Thanksgiving feast!

Ingredients in Keto Autumn Salad

This salad is full of healthy fats, which help you stay satisfied and help get you into ketosis. Here’s what you need to have on hand when you make it:

Produce

• A bag or bunch of greens (we use mixed greens!)
• Blackberries
• Fresh thyme
• Garlic cloves

Fridge Items

• Bacon
• Crumbled goat cheese
• Hard-boiled eggs

Pantry Staples

• Extra-virgin olive oil
• Balsamic vinegar
• Spicy brown mustard
• Raw pecans

What Equipment You Need

• Large salad bowl
• Mixing bowls
• Cutting board
• Sharp knife

How to Make Keto Autumn Salad

Making this salad is very simple.

First, prep the ingredients:

• Cook the Bacon Slices  – For perfectly cooked bacon, cook your bacon on a baking sheet in the oven at 360°F for about 20 to 25 minutes, flipping halfway through.
• Hard-boil the Eggs – Click here for our favorite technique for hard-boiling eggs!
• Toast the Pecans – Place the pecans in a single layer in a dry skillet over medium heat. Let cook shaking the skillet and flipping the pecans frequently until they are golden brown and fragrant. As soon as they are done, transfer them to a plate so they will stop cooking.

Next, chop up the ingredients and mix them together in a bowl. The finer everything is chopped, the more flavor you can fit on your fork.

For the dressing, whisk together all the ingredients except the olive oil. Once combined, drizzle in olive oil until the dressing emulsifies and thickens, then pour over the salad when ready to eat!

How to Store Keto Harvest Salad

Store this in your refrigerator in an airtight container.

If you’re making this salad ahead of time or for meal prep, don’t cut the hard-boiled eggs until you are about to serve. Also, don’t add the pecans – they will go soggy in the fridge. And store the salad dressing in another container.

When you are ready to eat, add the egg and pecans and then toss the salad with the dressing right before serving.

This salad can last a few days in the refrigerator without the dressing mixed in.

What to Serve With This Salad

This salad is the perfect healthy and fall-inspired side dish for a Thanksgiving dinner – here are our top picks to make your Thanksgiving unforgettable!

Side Dishes:

• Keto Brussels Sprouts with Bacon and Sweet Maple Horseradish Sauce
• Keto Brie and Thyme Stuffed Portobello Mushrooms with Crisped Shallots
• Keto Green Bean Casserole
• Keto Garlic Butter Mushrooms
• Keto Harvest Salad

Desserts:

• Keto Pumpkin Spice Cake
• Keto Pumpkin Pie
• Keto Pumpkin Muffins with Cream Cheese
• Keto Zucchini Bread
• Keto Zucchini Bread Whoopie Pies

Have a fabulous Thanksgiving!! 

Recipe

We Can’t Wait To See You Try It!

We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person’s unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!

Make Sure To Save This Recipe or Share It!