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Balsamic Broccoli Thanksgiving Salad

This Balsamic Broccoli Thanksgiving Salad with butternut squash, lima beans, and walnuts is the perfect healthy way to give thanks!
Course Side Dish, Stuff in a Bowl
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Brewing Happiness


  • 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


  1. Preheat oven to 350.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Drizzle your bowl with high quality balsamic vinegar and serve.
  7. EAT UP.