Balsamic Broccoli Thanksgiving Salad
- 8 cups broccoli florets
- 5 cups butternut squash, cubed
- 1 1/2 cups lima beans, frozen
- 1 cup walnuts
- 5 tablespoons olive oil
- 1/2 lemon
- 1 tablespoon high quality balsamic vinegar
- 1 tablespoon coconut sugar
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1/2 teaspoon dried garlic flakes
- 1/2 teaspoon minced onion flakes
- Preheat oven to 350.
- Cut and prep your butternut squash and broccoli. Add them to a large bowl, pour 5 tablespoons olive oil over the bowl, sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon coconut sugar. Toss until well covered.
- Lay your squash and broccoli onto one or two baking trays, depending on how big they are. Roast the veggies for 25 minutes, tossing halfway through.
- Add lima beans to a microwave safe bowl with 3/4 cup water. Heat in microwave on high for 5-7 minutes, or until heated and cooked through. Drain the excess water from the lima beans and set aside.
- When your broccoli and squash are done cooking, add them to a large serving bowl along with lima beans and walnuts. Season with remaining salt, dried garlic flakes, minced onion flakes, and the juiced of half a lemon. Toss until evenly coated.
- Drizzle your bowl with high quality balsamic vinegar and serve.
- EAT UP.
I gave up red meat in high school and went full vegetarian (and later vegan) during college. Coming home for Thanksgiving to my conservative Southern family with these new dietary restrictions was quite an adventure to say the least. There was much confusion over what any of those titles meant, and even more confusion over if there was anything I could eat. That was when I began to think up health-ier Thanksgiving alternatives that I could bring along with me to the festivities, as to avoid criticism and also have something I could actually eat. Plus, this method has the added bonus of getting my family to try some healthier food!
These days my family has evolved into a slightly more health conscious gang. We’ve got a collection of gluten-free, dairy-free, flexitarians now. We’re dodging diets and eating habits left and right. No one body is the same, so obviously no one Thanksgiving works for everyone. That’s why it’s a really good idea to come to the meal with at least a few health-ier options in hand. That way everyone will have some yummy deliciousness to nom on.
So no matter if you’re bringing this Balsamic Broccoli Thanksgiving Salad, or any other health-ified dish, know that your efforts are appreciated. Because more likely than not, most people eating with ya on Thanksgiving would like a few dishes with less butter and more veggies. I mean, you should still eat the dang sweet potato casserole, or pecan pie or whatever it is your heart desires. But also, vegetables are good too. You’ll feel better and less tired after the meal this way. It’s a win win win.
Here’s a list of all of my other health-ified Thanksgiving ideas, incase you wanna check them out!
- Maple Apple Cider Sweet Potatoes
- Healthy Sweet Potato Souffle (it’s a health-ified version of my Grandma’s recipe!)
- Healthy Cauliflower Gratin
- Maple Miso Tempeh with Easy Mushroom “Gravy”
- Garlicky Kale Holiday Salad
- Cajun Cornbread Muffins
- Tempeh Stuffed Portobello with Healthy Cranberry Sauce
- Warm Millet Salad
- Healthy Pumpkin Tarts