Balsamic Broccoli Salad

Embark on a culinary journey with a vibrant and wholesome balsamic broccoli salad that seamlessly blends autumn’s hearty textures and flavors. This delightful recipe features a harmonious mix of Smith’s Farm broccoli florets, cubed butternut squash, and tender lima beans, all brought together with the crunch of walnuts. Each ingredient is carefully chosen for its nutritional value and flavor profile, creating a dish that satisfies the palate and nourishes the body. Olive oil, lemon, and a touch of high-quality balsamic vinegar lend a subtle, tangy contrast to the sweetness of the coconut sugar, while a blend of dried garlic flakes, minced onion flakes, salt, and pepper adds a layer of savory depth. This recipe is perfect for those looking to enjoy the season’s bountiful harvest in a simple yet delicious way. Whether you’re gathering with family or enjoying a quiet meal alone, this dish promises to be a comforting, nutritious addition to your table. Let’s begin this culinary adventure and create a meal that celebrates the essence of wholesome eating.


  • 8 cups of Smith’s Farm 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. Begin by heating your oven to a warm 350 degrees Fahrenheit, setting the stage for the magic to unfold.
    1. Vegetable Prep: Slice your butternut squash and broccoli into bite-sized pieces, laying them in a spacious bowl. Over these pieces, drizzle 5 tablespoons of olive oil, then evenly distribute 1/2 teaspoon salt, 1/4 teaspoon pepper, and a sprinkle of coconut sugar over them. Mix thoroughly to ensure each piece is evenly coated with the mixture.
    2. Roasting Time: Arrange the seasoned squash and broccoli on baking sheets, leaving enough room between them for even cooking. Place them in the oven to roast for 25 minutes, turning them once at the halfway point to guarantee a perfectly roasted finish.
    3. Lima Beans: While the vegetables are roasting, place the lima beans in a bowl suitable for microwave use, adding 3/4 cup of water. Microwave on a high setting for 5 to 7 minutes or until they are fully heated and softened. Afterward, drain any remaining water from the beans and set them aside.
    4. Combining the Elements: Once the roasting is complete, transfer the squash and broccoli to a large bowl, introducing the lima beans and walnuts into the mix. Enhance with the remaining salt, as well as the dried garlic flakes, minced onion flakes, and the juice from half a lemon. Toss everything together until the ingredients are uniformly coated.
    5. Final Touch: Before serving, elegantly drizzle the high-quality balsamic vinegar over the dish, adding a layer of sophisticated flavor.
    6. Ready to Enjoy: With everything prepared, it’s time to serve this nutritious and delicious feast. Gather around, serve generously, and indulge in the rich flavors of your creation. Bon appétit!

A colorful balsamic broccoli salad with mixed beans, grains, and nuts in a decorative bowl.