ROADHAVEN FEATURED ARTICLES

low carb white sangria

There’s nothing quite like a fruity sangria! This refreshing Spanish party drink became an international hit after being served at the 1964 World’s Fair in New York. You can read about the drink’s interesting lengthy history here.

However, traditional recipes can be chock full of carbohydrates from ingredients like orange juice, apples, and loads of white sugar!

This light and delicious spin on the traditional recipe calls for white wine, mixed berries, and sparkling water. A lower carb white wine like Chardonnay or Pinot Grigio pairs perfectly with a blend of raspberries, blackberries, and strawberries.

Recipe

Mix all ingredients in a large pitcher:

1 lemon sliced into rounds
1 1/2 cups mixed berries
1 cup sparkling water (regular or berry flavored)
1 bottle of low-sugar white wine (750 ml)
2/3 cup white rum
2 cups ice

2. Serve immediately or keep in the fridge for a few hours. Best served in white wine glasses – enjoy!

Roasted Pumpkin Salad

Looking for a low-carb main dish to enjoy with your sangria? Try this roasted pumpkin salad!

Recipe
Originally from Simply So Healthy

1. First, begin by preheating your oven to 450 degrees Fahrenheit. You will need two rimmed baking sheets. Start by coating them with any oil you prefer or lining with parchment.

2. In a large bowl, mix the avocado oil and sage leaves.

3. After that, mix the raw pumpkin and red onion wedges with your oil and sage. Toss your ingredients until everything is coated.

4. Next, split up the red onions and pumpkin, and distribute evenly on the baking sheets that you have prepared. Lightly sprinkle both with salt and pepper.

5. Take your vegetables and insert them into your preheated oven. Do not stir the vegetables. Cook until brown and tender or for about 20 minutes. Let your ingredients cool for 10 minutes.

6. In another bowl, take your kale and toss it with the dressing. Top with the roasted vegetables. Don’t forget to add your pecans! Enjoy!

This article was originally published on Oct. 21, 2022 and revised in Feb. 2025.