This post is sponsored by my friends at Taylor Farms. Together we’re bringing you loads of inspiration for healthier Thanksgiving dishes, including this scrumptious Broccoli Salad with Crispy Shallots!
Who’s ready for Thanksgiving? I can hardly believe it’s only a week away.
Now I’m not suggesting you give up your mashed potatoes, stuffing or pie by any means, but I find it’s great to balance those richer dishes out by highlighting fresh fruits vegetables in as many ways as possible on your holiday table.
Let’s start with the appetizers. No one wants to fill up before the main event, so I like to keep things light and simple here. A cheese plate for grazing, with healthy ingredients like fruits and nuts, is always a crowd pleaser.
Pair it with a hummus and cruditè platter and you’re covered! Try my Pumpkin Sage Hummus served in a hollowed out pumpkin for a delightfully autumnal twist.
Fresh, pre-cut and pre-washed veggies like the cauliflower florets and snap peas from Taylor Farms ensure that this platter comes together quickly, so you can keep your focus on everything else happening in the kitchen that day!
Now, onto the main event. I love all the traditional Thanksgiving dishes as much as the next person and I don’t typically stray too far from those favorites. But where there is so much room for creativity is with the vegetable sides! They add tons of color, life and nutrition to the Thanksgiving spread.
My Warm Kale & Delicata Squash Salad, made with Taylor Farms Organic Baby Kale, is so appropriate for Thanksgiving, and since my Thanksgiving motto is “the more green on the table, the better”, so is this Broccoli Salad with Crispy Shallots.
Using Taylor Farms Broccoli Florets makes this recipe come together that much quicker. The recipe calls for blanching and shocking the broccoli to preserve a bright green color, but if you use the Taylor Farms Broccoli you can steam the veggies right in the bag in the microwave, freeing up some much needed room on the stove and leaving you with one less pot to wash!
If this broccoli salad looks familiar to you, surely it has popped up at a potluck or deli at some point in your life? Usually it’s made with broccoli, bacon, raisins, red onion, and a creamy dressing- what’s not to love?
I decided to give it a fall revamp, and make it vegan friendly so that everyone is covered this holiday season. I replaced regular bacon with heart-healthier, meatless coconut bacon (you can buy it or see here for how to make- and get ready for it to be your new favorite thing ever). You could also sub in regular bacon or use your favorite brand of meatless bacon. Plump cranberries replace plain Jane raisins. And ho-hum raw red onions make way for CRISPY FRIED SHALLOTS.
This broccoli salad makes a great addition to any holiday table, but the beauty of it is that you can also enjoy it year-round. You should DEFINITELY bring it to picnics/BBQs in the warmer months. You can make this broccoli salad in advance, but try to fry the shallots shortly before serving so they stay nice and crispy.
Do you like balance out all the rich foods at Thanksgiving with some lighter, healthier options? Let me know how in the comments!
Thank you to Taylor Farms for sponsoring this post. For more healthier holiday recipe inspiration make sure to follow them on Facebook, Instagram and Pinterest!
Broccoli Salad with Crispy Shallots and Coconut Bacon
With this recipe I decided to give it a fall revamp, and make it vegan friendly so that everyone is covered this holiday season. I replaced regular bacon with heart-healthier, meatless coconut bacon. You could also sub in regular bacon or use your favorite brand of meatless bacon. Plump cranberries replace plain Jane raisins.
- 2 cups Taylor Farms Broccoli Florets
- 1/4 cup coconut bacon (or regular cooked bacon, chopped)
- 2 large shallots peeled and thinly sliced and separated into rings
- 1/2 teaspoon cornstarch
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
- 1/2 cup vegan mayonnaise (or regular mayonnaise)
- 1 tablespoon apple cider vinegar
- 2 tablespoons sugar
- 1/3 cup dried cranberries
- Salt and pepper
Prepare a large bowl of ice water and set aside. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 2 minutes. Plunge broccoli into ice water to stop the cooking. Drain well and absorb excess liquid with paper towels, then transfer to a large bowl.
Add vegetable oil to a small skillet and heat over medium high heat. Toss the shallot rings with the cornstarch to coat lightly. When the oil is hot but not smoking, add the shallots and fry until golden, 2 to 3 minutes. Drain on paper towels and season with salt.
In a small bowl, combine mayonnaise, apple cider vinegar and sugar and whisk until sugar is dissolved. Toss broccoli with dressing and fold in coconut bacon, dried cranberries and half of shallots. Season with salt and pepper and top with remaining shallots.
This salad keeps in the fridge for up to a week.