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prep time
15 min
cook time
25 min
ready time
40 min
Keto Thanksgiving Roasted Broccoli and Acorn squash Salad
Sweet, savory, tangy, and crunchy are just a few words to describe this delicious warm salad. The salad consists of oven-roasted broccoli, caramelized butternut squash, crispy bacon, and seeds; all brought together by fresh lemon juice. This simple yet tasty side perfectly fits any Keto Thanksgiving menu and compliments many dinner dishes.
How to prepare this Keto side dish?
This broccoli salad is one of the best Keto Thanksgiving sides to prepare. Bake the broccoli florets and squash for 15- 20 minutes until they become slightly charred. Once cooked, combine them with onion slices, cooked bacon, pumpkin seeds, and sunflower seeds. Season with salt, pepper, and lemon juice. This salad can be served warm or cold.
Do you have to use acorn squash for this Keto salad?
Feel free to use any type of squash you prefer for this recipe, but butternut squash and pumpkin would be your best options. For a version lower in carbs, you can use roasted cauliflower, broccoli, and sweet potatoes for a higher-carb option. All these variations make for satiating low carb Thanksgiving recipes.
Can you add more vegetables to this salad?
Absolutely! You can add whatever vegetables you want, and the recipe will still taste great. Some delicious roasted vegetable options include cauliflower, brussel sprouts, zucchini, and eggplant. You can also sprinkle toasted nuts on top for more crunch.
Is this salad healthy?
All the ingredients used to make this dish are unprocessed whole foods. This salad is also dairy-free, gluten-free, nut-free, and good for leftovers. You can turn this recipe into a complete meal by adding grilled chicken, steak, or a salmon fillet.
Net Carbs
5.3 g
Fiber
3 g
Total Carbs
9.1 g
Protein
4.6 g
Fats
13.6 g
166 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Broccoli, raw
250 g
Butternut squash
200 g
Maple Flavored Syrup
2 tbsp
Cinnamon
0.25 tsp
Salt
0.5 tsp
Extra virgin olive oil
4 tbsp
Bacon
4 slice - 6" long
Sunflower seeds
2 tbsp
Pumpkin seeds
2 tbsp
Lemon juice
2 tbsp
Recipe Steps
steps 6
40 min
Step 1
Preheat your oven to 400F/200C and line a baking sheet with baking paper. Cut the broccoli into bite-sized florets and transfer them to a bowl. Add 2 tbsp of olive oil and ¼ tsp of salt and toss to season.Step 2
Peel, deseed, and cut the acorn squash into bite-sized cubes. Transfer them to a bowl and add 2 tbsp olive oil, maple-flavored syrup, cinnamon, and ¼ tsp salt. Toss well.Step 3
Transfer the broccoli to one side of the baking sheet and the acorn squash to the other. Spread them, but keep a gap between the vegetables—Bake for 15 minutes.Step 4
Take the baking sheet out of the oven and turn the vegetable to ensure even browning. Bake for another 10-15 minutes, or until slightly charred around the edges. Set the baking sheet aside.Step 5
Finely chop the bacon and transfer it to a pan. Cook over medium heat until crispy. Discard the grease and set it aside.Step 6
To assemble, combine the roasted veggies, bacon, pumpkin seeds, sunflower seeds, and lemon juice in a bowl. Toss to combine. Taste and adjust the seasoning to your liking. You can serve it warm or cold.
