Keto Thanksgiving Roasted Broccoli and Acorn squash Salad
How to Make It
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.
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