Healthy Thanksgiving Sides: 10 Delicious and Nutritious Recipes

• Preheat your oven to 450°Fahrenheit.
• Line a baking sheet with parchment paper or foil. Grease well.
• In a large bowl, mix together chopped cauliflower, onions, celery, and garlic.
• Toss with olive oil, poultry seasoning, sage, thyme, salt, and pepper.
• Spread the mixture in a single layer on your lined baking sheet.
• Roast the cauliflower mixture in the oven for about 15 minutes or until the onions get soft and the cauliflower browns slightly.
• Add parsley and pecans to the pan and stir.
• Roast the mixture for 10-15 minutes until the pecans are lightly toasted, the cauliflower browns, and the onions caramelize.
• Serve and enjoy!

Servings: 10

Flavorful Sweet Potato Salad

Replace traditional mashed potatoes with this nutrient-dense sweet potato salad recipe as a favorite healthy Thanksgiving side this Fall season!

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1 small red onion, thinly sliced
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 1/2 cup of dried cranberries
• 1/2 cup of feta cheese
• 1/4 cup of fresh parsley, chopped

Dressing Ingredients

• 2 tablespoons of apple cider vinegar
• 1 tablespoon of Dijon mustard
• 1 tablespoon of honey
• 1/2 teaspoon of ground cumin
• 1/4 teaspoon of ground paprika
• 1/4 cup of olive oil

Instructions

• Preheat your oven to 400° Fahrenheit.
• On a large rimmed baking sheet, toss together the sweet potatoes and red onion in olive oil and season with salt and pepper.
• Place the veggies evenly on a baking sheet in a single layer.
• Bake them until tender (about 20 minutes). Let the mixture cool for 10 minutes and transfer it to a large bowl.
• Prepare the dressing by whisking together, vinegar, mustard, honey, and spices. Pour in oil, whisking the mixture constantly. Season it with salt and pepper.
• Toss the potatoes with dressing, cranberries, feta cheese, and parsley.
• Serve and enjoy!

Servings: 6

Nutritious Green Bean Salad

Rather than traditional green bean casserole, try this nutritious green bean salad recipe that's packed with nutrients and flavor.

Ingredients

• 2 pounds of trimmed green beans
• Salt to taste
• 1/2 red onion, sliced
• 1 tablespoon of rice vinegar
• 2 tablespoons of soy sauce
• 1 teaspoon of honey
• 1 teaspoon of hot sauce
• 1 tablespoon of peanut oil
• 1 pint of halved grape tomatoes
• 1/2 cup of chopped cilantro
• 1/4 cup of chopped peanuts plus more for garnish

Instructions

• Boil a large pot of water and add the green beans plus 1 teaspoon of salt. Cook the mixture for 2-3 minutes until just tender. Transfer to beans to a bowl of ice water and drain them.
• In a small bowl, combine together the onion and vinegar and let the mixture stand for about 5 minutes.
• In a large bowl, whisk together soy sauce, honey, hot sauce, and peanut oil.
• Add the green beans and mix to combine.
• Toss the mixture with tomatoes, onion, cilantro, and peanuts.
• Serve and enjoy!

Servings: 8

Hearty Pumpkin Seed Salsa

Try a festive pumpkin seed salsa recipe this holiday season to wow friends and family!

Ingredients

• 1/4 cup of olive oil
• 1 cup of hulled pumpkin seeds
• 1 serrano chile, halved and sliced
• Salt to taste
• 2 garlic cloves, finely minced
• 1/2 pound of tomatillos, quartered
• 2 scallions, sliced
• 1/2 cup of fresh cilantro leaves and stems (plus additional for garnish)
• 2 tablespoons of lime juice

Instructions

• Heat olive oil in a skillet over medium heat.
• Add pumpkin seeds, chiles, and 1/4 teaspoon salt.
• Cook, stirring occasionally, until some seeds start to puff and brown (about 6-8 minutes).
• Reserve 1 tablespoon of toasted seeds to use as a garnish.
• Remove the skillet from the heat, stir in garlic, and let the mixture cool for 15 minutes.
• Transfer the pumpkin seed mixture to a food processor.
• Add tomatillos, scallions, cilantro, and lime juice. Process the mixture until its texture is coarse.
• Season the mixture with additional salt if needed.
• Transfer it to a serving dish. Garnish with cilantro leaves and reserved toasted pumpkin seeds.
• Serve the salsa with whole grain chips, whole-grain bread, or fresh veggies.
• Enjoy!

Servings: 2 cups

Flavorful Apple Nachos

Replace apple or pumpkin pie with the following apple nachos recipe, or serve it as a favorite healthy Thanksgiving side!

Ingredients

• 2 apples
• 1/3 cup of natural peanut, almond, or sunflower butter
• A handful of shredded coconut (optional)
• A handful of slivered almonds or walnuts
• Cinnamon to taste
• 1 tablespoon of lemon juice
• A handful of raisins (optional)

Instructions

• Wash and slice the apples.
• Heat nut butter in a microwave for about 20-30 seconds, until warm and slightly runny.
• Lay the apple “nachos” on a serving platter and drizzle them with melted nut butter.
• Top the mixture with toppings of your choice.
• Serve and enjoy!

Servings: 2

Fiber-Rich Pear Arugula Salad

Consider this mouth-watering, healthy Thanksgiving side dish this holiday season. Your entire family will love a tasty pear arugula salad recipe!

Ingredients

• 1/4 cup of olive oil
• 2 tablespoons of red wine vinegar
• 1 tablespoon of whole-grain mustard
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of honey
• 2 cups of baby arugula
• 2 cups chopped frisée
• 1/2 head of radicchio, sliced
• 1 cup of red grapes, halved
• 3 ounces of blue cheese
• 3 pears, thinly sliced

Instructions

• Whisk together olive oil, red wine vinegar, mustard, salt, pepper, and honey in a large mixing bowl.
• Add arugula, frisée, and radicchio to the bowl and toss to combine well.
• Add grapes, most of the blue cheese (reserve a little for the topping), and most of the pears (reserve a few slices for the topping). Toss to combine.
• Top the salad with the remaining cheese and pear slices.
• Serve and enjoy!

Servings: 4

Savory Chicken Wild Rice Casserole

You can't go wrong when choosing a nutrient-dense chicken and wild rice casserole recipe as a healthy Thanksgiving side dish!

Ingredients

• 1 cup of uncooked wild rice (3 cups cooked)
• 4 tablespoons of olive oil, divided
• 1 1/4 pounds of boneless skinless chicken thighs, diced
• 1 medium yellow onion, diced
• 1 small butternut squash, peeled and cubed (about 5 cups)
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 tablespoon of chopped thyme plus additional for garnish
• 3/4 cup of reduced-sugar dried cranberries
• 1/2 cup of freshly grated Parmesan cheese, divided

Instructions

• Cook the rice according to package directions, and drain off the excess liquid.
• Preheat your oven to 350° Fahrenheit.
• Lightly coat a 9×13-inch baking dish with cooking spray and set it aside.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat.
• Add diced chicken and sauté the mixture until the chicken is cooked through and no longer pink (about 6 minutes). Place it on a paper towel-lined plate and set aside.
• Carefully wipe the skillet clean.
• Heat the remaining 2 tablespoons of olive oil over medium heat.
• Add the diced squash, onions, salt, and pepper.
• Sauté the mixture until the onions soften (about 2 minutes). Cover and cook, stirring occasionally, until the squash gets tender (about 6-8 minutes).
• Stir in thyme, cranberries, chicken, rice, and 1/4 cup of Parmesan cheese.
• Transfer the mixture to a prepared baking dish and bake it for 20 minutes.
• Remove the dish from the oven and sprinkle it with 1/4 cup of Parmesan cheese.
• Bake an additional 5 minutes until the cheese melts.
• Sprinkle the dish with extra chopped thyme.
• Serve warm and enjoy!

Servings: 4-6

Parmesan Roasted Broccoli

Consider a simple, yet flavorful, parmesan roasted broccoli recipe that's packed with fiber, vitamins, and minerals!

Ingredients

• 1 head of broccoli, cut into florets
• 1 tablespoon of olive oil
• Salt and black pepper to taste
• 1/4 cup of grated Parmesan cheese

Instructions

• Preheat your oven to 450° Fahrenheit.
• Toss the broccoli with olive oil, salt, and pepper.
• Spread it out evenly on a baking sheet.
• Roast the broccoli in the oven until tender and lightly browned (about 12 minutes).
• Remove it from the oven, toss with the cheese, serve, and enjoy!

Servings: 4

Festive Butternut Squash Soup

Warm up on a cold Thanksgiving Day with this savory, nutritious butternut squash soup recipe!

Ingredients

• 2 tablespoons of olive oil
• 1/2 yellow onion, diced
• 3 tablespoons of fresh rosemary, chopped
• 1 large butternut squash, peeled and cubed
• 2 cups of vegetable stock
• 3/4 cup of canned coconut milk
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions

• Heat olive oil in a large pot over medium heat.
• Add in the onion and cook until softened (about 4 minutes).
• Add the rosemary and squash. Cook the mixture for another minute.
• Add stock and coconut milk, and bring the mixture to a boil. Reduce it to a simmer and cook for 15-20 minutes (until the squash softens).
• Season the soup with salt and pepper.
• Blend the mixture until smooth.
• Serve and enjoy!

Servings: 2-4

*Please know that weight loss results & health changes/improvements vary from individual to individual; you may not achieve similar results. Always consult with your doctor before making health decisions. This is not medical advice – simply very well-researched info on healthy Thanksgiving sides.