Thanksgiving

67 Healthy Thanksgiving Recipes That Are Actually Delicious

Appetizers, salads, turkey, and dessert: We have an entire healthy Thanksgiving menu covered.
Butternut Squash Vegducken with MushroomCranberry Stuffing
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

Looking for healthy Thanksgiving recipes? (Or healthier ones, at least?) Here, you'll find our very best recipes that are big on flavor and nutrition, including appetizers, salads, soups, desserts, and, of course, the turkey, too.

  • Creamy Cauliflower Dip and Lettuce
    Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
    1/67

    Creamy Cauliflower Dip

    Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

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  • Photo of a bowl of olives with glasses of white wine on the side.
    Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    2/67

    Warmed Spiced Olives

    A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare. This recipe is easy to make, but fancy-feeling enough to feel like the right start to a party. 

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  • Tofurkey with Mushroom Stuffing and Gravy
    Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Mariana Velasquez
    3/67

    Vegan "Tofurkey" With Mushroom Stuffing and Gravy

    Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.

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  • Green Bean Salad with Fennel and Toasted Pecan Dukkah
    Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
    4/67

    Green Bean Salad With Fennel and Toasted Pecan Dukkah

    Dukkah (a flavorful nut and spice blend) is easy to make and lends a zesty kick to this gorgeous, crisp green bean salad that's right at home next to a roast turkey.

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  • Kale Salad with Roasted Butternut Squash Pomegranate and Pumpkin Seeds
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    5/67

    Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

    Butternut squash is a sweet foil to the bitter kale and tart pomegranate in this refreshing salad. Worth mentioning: Both the salad and the dressing can be made ahead, saving you time on Thanksgiving day. 

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  • Caramelized shallot yogurt in a white bowl with a spoon.
    Photo by Peden & Munk
    6/67

    Caramelized Shallot Yogurt

    This flavorful Greek yogurt-based dip (filled with shallots, salt, chives, and more) just might make you pause before making a sour cream–based onion dip ever again.

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  • Image may contain Food Bread Plant Dish and Meal
    Katie Stoop
    7/67

    Ember-Roasted Squash Hummus

    Kick up the flavor and nutrients of traditional hummus by stirring in hearty roasted squash. Any type of thick-skinned autumn squash will do, including kabocha, butternut, Hubbard, and regular old pumpkin. Serve it with baguette slices, toasted pita bread triangles, or carrot and celery sticks.

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  • Image may contain Food Dish Meal Bowl Plant Burger and Sandwich
    Photo by Gentl & Hyers
    8/67

    Extra-Green Green Goddess Dip

    This colorful dip is ready in under 15 minutes. It's the watercress that makes this new riff on a classic greener—and a bit zestier, too.

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  • Colorful baked stuffing with rye kale and mushrooms in an oval dish next to a silver spoon.
    Michael Graydon & Nikole Herriott
    9/67

    Rye, Kale, Mushroom, and Pumpkin Seed Stuffing

    This Thanksgiving stuffing recipe is loaded with vegetables. We love its mix of greens and mushrooms, and the extra flavor you get from using rye bread.

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  • White bowl filled with Broccoli and Brussels sprouts slaw on a wooden cutting board.
    Photo by Linda Xiao
    10/67

    Broccoli and Brussels Sprouts Slaw

    This is one of our go-to healthy vegetable sides for Thanksgiving. Crunchy raw broccoli and Brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

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  • Shaved Carrot and Radish Salad with Herbs and Toasted Pumpkin Seeds
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    13/67

    Shaved Carrot and Radish Salad With Herbs and Pumpkin Seeds

    This gorgeous tumble of carrot ribbons and mixed herbs—including parsley, dill, cilantro, mint, tarragon, and basil—provides a crunchy, fresh counterpoint to a rich Thanksgiving turkey and other hearty sides. 

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  • Escarole Pear Parmesan and Basil Leaf Salad
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
    14/67

    Escarole, Pear, Parmesan, and Basil Leaf Salad

    Fragrant basil leaves and tender pears are a winning combo of fresh and sweet. This bright, crisp salad is a lovely break from the heavier dishes on the Thanksgiving table. 

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  • Butternut Squash Vegducken with MushroomCranberry Stuffing
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    15/67

    Butternut Squash Vegducken With Mushroom-Cranberry Stuffing

    Just in time for Thanksgiving, we’ve given the stunningly delicious Vegducken an autumnal makeover. This year’s entirely meatless take on turducken focuses on autumnal flavors with butternut squash, sweet potato, and parsnip filling in for the traditional meats. The mushroom-cranberry stuffing makes use of leftover vegetable scraps for less waste.

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  • Upclose view of grainfree stuffing with pork pumpkin and walnuts.
    Photo by Christopher Testani
    16/67

    Pork Walnut Stuffing With Squash and Sage

    This grain-free stuffing is made with butternut squash instead of bread cubes, and tons of savory herbs, including rosemary, oregano, and sage.

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  • Image may contain Plant Food Stuffing Cutlery Spoon and Produce
    Elinor Carucci
    17/67

    Wild Rice and Mushroom Stuffing

    Wild rice takes the place of bread in this stuffing. It's mixed with earthy oyster and shiitake mushrooms for added texture, and an ancho chile for a bit of punchy heat. 

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  • Wild rice Thanksgiving stuffing with chestnuts and pistachios in a bowl next to a wooden spoon.
    Jennifer May
    18/67

    Chestnut, Wild Rice, and Pistachio Dressing

    Between the rich chestnuts and the buttery rice, this hearty Thanksgiving side dish has the chops to be a main.  This recipe is filled with flavor, making good use of celery, onion, garlic, thyme, parsley, pistachios, and more.

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  • Wild Rice with Watercress and Hazelnuts
    Photo by Kamil Bialous
    19/67

    Wild Rice with Watercress and Hazelnuts

    This light salad makes the most of seasonal ingredients. Look for sturdy cress: The sturdier it is to start with, the longer this salad will hold up at room temperature.

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  • Sliced turkey with orange slices and sage on a serving platter.
    Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    20/67

    3-Ingredient Thanksgiving Turkey with Orange and Sage

    We promise, you can make a delicious turkey with only three ingredients. Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly—and in just 1 1/2 hours.

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  • Whole roast turkey and fresh whole green pomegranates on a serving platter held by a man's torso.
    Photo by Alex Lau
    21/67

    Easy Roast Turkey With No-Roux Gravy

    It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.

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  • Roasted butternut squash with herb oil and goat cheese on a red and white patterned oval plate.
    Photo by Michael Graydon & Nikole Herriott
    22/67

    Roasted Butternut Squash With Herb Oil and Goat Cheese

    This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

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  • Separated turkey drumsticks and thighs on a floral Frenchinspired platter with halved cooked small carrots the whole...
    Photo by Marcus Nilsson
    23/67

    Braised Turkey Legs

    These braised turkey legs offer an easy way to cook a smaller portion of meat. Instead of roasting in butter, the recipe simply uses oil and a splash of white wine.

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  • A Swiss chard and mushroom galette topped with herbs against a dark background.
    Christina Holmes
    24/67

    Swiss Chard and Mushroom Galette

    Looking for a meatless option for your Thanksgiving menu? Consider this tasty vegetarian free-form pie, filled with ricotta, earthy maitake mushrooms, and tender Swiss chard. 

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  • Falafel Mushroom loaf
    Photo by Chelsea Kyle, Food Styling by Ali Nardi
    25/67

    Falafel Mushroom Loaf

    This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.

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  • Winter Squash Agrodolce
    Photo by Christopher Testani
    26/67

    Winter Squash Agrodolce

    A glaze made of red wine vinegar and Fresno chile adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile in this healthy recipe. 

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  • Thin rounds of sweet potato arranged vertically in a heavy Dutch oven.
    Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
    27/67

    Spiced Sweet Potato and Parsnip Tian

    With apple cider, Aleppo pepper, and thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole. You can slice sweet potatoes and parsnips by hand, but having a mandoline will make quick work of the prep for this recipe. 

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  • Hasselback butternut squash with bay leaves.
    Photo by Bobbi Lin
    28/67

    Hasselback Butternut Squash With Bay Leaves

    For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

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  • Mashed Potato and Cauliflower Gratin
    Photo by Lara Ferroni
    29/67

    Mashed Potato and Cauliflower Gratin

    Adding cauliflower into mashed potatoes makes them even more delicious and flavorful. A little Fontina and parmesan add a nutty note to the puree, without overpowering it with richness.

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  • CitrusPomegranate Relish
    Photo by Bobbi Lin
    30/67

    Citrus-Pomegranate Relish

    If you see other types of citrus besides oranges or tangelos at the market, feel free to combine them in this fresh and simple five-ingredient relish recipe.

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  • Image may contain Cutlery Fork Food Dish and Meal
    Hirscheimer & Hamilton
    31/67

    Citrus-Cranberry Compote

    Want to skip the too-sweet canned stuff? This citrusy cranberry compote adds a bright note to your turkey. (Though it's also great with dessert.)

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  • Individual ramekins filled with orangecolored pumpkin souffle.
    Photo by Shutterstock
    32/67

    Ginger-Pumpkin Soufflé

    Watch out, pumpkin pie! This seasonal dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, flavored with pumpkin and fresh ginger.

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  • Chocolateavocado pudding in a glass bowl topped with a dollop of whipped cream cacao nibs and some nuts.
    Photo by Gentl & Hyers, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski
    33/67

    Chocolate-Avocado Pudding

    Serve this decadent chocolate mousse in pretty little bowls and we promise that no one will even guess it's a low-sugar, vegan-friendly dessert made from avocados.

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  • Baked Apples with Prunes Almonds and Amaretto
    Photo by Peden + Munk
    34/67

    Baked Apples with Prunes, Almonds, and Amaretto

    For an easy make-ahead dessert recipe that’s also a showstopper, look no further. Plus, pouring the cream over at the table adds a dramatic touch.

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  • Roasted kale on a sheet tray.
    Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    35/67

    Big-Batch Roasted Kale

    There's no reason kale should be boring. On Thanksgiving, try roasting it on a sheet pan to really maximize the crispy browned edges. You might find yourself nabbing some right off the pan.

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  • Cauliflower Rice
    36/67

    Cauliflower Rice

    Don't overcrowd the food processor with florets or you might end up with cauliflower "rice" that's a mix of too-big pieces and mush. Work in batches and keep the pulses short.

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  • Pink red and yellow beets with dill lime and yogurt on a white plate with a spoon.
    Photo by Christopher Testani
    39/67

    Beets With Dill, Lime, and Yogurt

    For a stunning presentation, use a variety of colorful beets. Red and candy cane beets are sweeter than yellow beets, but all work wonderfully here.

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  • Large white bowl filled with kale and brussels sprout salad with a serving spoon.
    Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    40/67

    Kale and Brussels Sprout Salad

    A bright alternative to heavy sides, this salad features Tuscan kale and Brussels sprouts, drizzled all over with lemony olive oil and topped with Pecorino cheese and toasted almonds. 

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  • Seeded oat crackers on a plate with a buttery spread.
    Photo by Alex Lau
    43/67

    Seedy Oat Crackers

    This recipe for crackers features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure total volume stays the same.

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  • Aromatic Wilted Greens With Coconut Milk
    Photo by Gentl & Hyers, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski
    44/67

    Aromatic Wilted Greens With Coconut Milk

    These greens are flavored with garlic, shallots, chile, ginger, and scallions. After cooking and tossing, adding a dash of coconut milk helps the dish retain a sweet flavor.

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  • Beet and Carrot Salad with Curry
    Photo by Marcus Nilsson
    45/67

    Beet and Carrot Salad With Curry Dressing and Pistachios

    This festive dish is as flavorful as it is colorful. Smaller beets are ideal for this recipe since the rounds will fit neatly on the end of a fork.

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  • Best Thanksgiving salad recipes Smashed green bean salad topped with fried shallots and raw red onion.
    Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
    46/67

    Smashed Green Bean Salad With Crispy Shallots

    Don’t cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping of store-bought crispy fried shallots nods to classic green bean casserole but skips the heavy creaminess.

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  • Roasted Vegetables with Nutritional Yeast
    Photo by Peden & Munk
    49/67

    Roasted Veg With Nutritional Yeast

    You're going to be thankful for the umami punch of nutritional yeast in this scrumptious vegetable dish that can be made with broccoli or acorn squash.

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  • Kale Caesar Salad
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
    50/67

    Italian Kale Caesar Salad

    You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing—you'll want to keep using it on all your post-Thanksgiving salads. 

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  • Watercress Salad With Warm Mustard Dressing
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    51/67

    Watercress Salad With Warm Mustard Dressing

    Here the peppery greens in this light watercress salad are offset by a creamy, warm, slightly-sweet dressing. The result? A healthy Thanksgiving recipe sure to please a crowd. 

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  • Baked Minty Rice with Feta and Pomegranate
    Photo by Christopher Testani
    52/67

    Baked Minty Rice with Feta and Pomegranate Relish

    If you've given up on stovetop rice methods, you'll love the hands-off oven technique in this flavor-packed, colorful side dish from Yotam Ottolenghi. A little browned feta on top makes it even better. 

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  • Celery Root and Carrot Soup
    Photo by Alex Lau
    53/67

    Celery Root and Carrot Soup

    This classic, creamy soup is brightened with fresh ginger, making for a delicious and colorful addition to your Thanksgiving menu. Don't forget to top with celery leaves and chopped apple. 

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  • Image may contain Food
    Photo by Danny Kim.
    54/67

    Hasselback Carrots

    Talk about a gorgeous presentation. We've never seen a carrot look so good. These thinly sliced, steamed-then-blackened carrots are fanned out and drizzled with olive oil and lemon juice. 

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  • Broccoli Slaw with Miso Ginger Dressing
    Photo by Chelsea Kyle, food styling by Michelle Gatton, prop styling by Alyssa Pagano
    55/67

    Broccoli Slaw With Miso-Ginger Dressing

    Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The dressing is flavored with miso and toasted sesame oil, plus a handful of fresh mint, cilantro, and Thai basil.

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  • A frise and carrot ribbon salad with a za'atarlemon vinaigrette on a white plate wooden serving utensils and a stack of...
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
    56/67

    Frisée and Carrot Ribbon Salad With Za'atar-Lemon Vinaigrette

    Za'atar lends its herbaceous flavor to this colorful salad featuring frisée, long carrot ribbons, lemon juice and zest, parsley, crunchy pistachios, and sweet quartered green seedless grapes. 

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  • Carrot Soup with Ginger and Lemon
    57/67

    Carrot Soup with Ginger and Lemon

    This beautiful and delicious soup is served at The Kinloch Lodge Hotel. It's a great Thanksgiving starter that takes full advantage of ingredients like onion, ginger, garlic, carrots, tomatoes, lemon zest, and more.

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  • Vegan Mashed Potatoes
    Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    58/67

    Vegan Garlic Mashed Potatoes

    Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes that taste just as good as a traditional version.

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  • Roasted Carrots With Pistachio Pesto
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    59/67

    3-Ingredient Roasted Carrots With Pistachio Pesto

    Don't toss your carrot tops! Here, they shine in a nutty pesto drizzled over sweet roasted carrots. The three main ingredients you'll need: young carrots, salted pistachios, and loosely packed basil leaves. 

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  • Our best pumpkins recipes Two bowls of curried Pumpkin soup with glasses of wine on the side.
    Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
    60/67

    Curried Pumpkin Soup

    The flavor combinations in this creamy yet light soup are complex, but making it is very easy. Like the best appetizers, the soup wakes up the palate and is not too filling.

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  • Roasted green beans in olive oil and half head of garlic in white oval baking dish on marble surface.
    Photo by Chelsie Craig, Food Styling by Claire Saffitz
    61/67

    Slow-Cooked Green Beans With Harissa and Cumin

    Toss green beans with tons of olive oil and aromatics, and leave them in the oven for an hour or two until they become luscious and caramelized.

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  • Image may contain Plant Food Vegetable Produce and Seasoning
    Sang An
    62/67

    Grilled Baby Bok Choy with Miso Butter

    Grilled bok choy halves slathered with miso butter are wonderfully savory, and don't require any space on your stovetop on a crowded Thanksgiving day. Be sure to keep the heat at medium so the paste can caramelize without burning. 

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  • Plate of roasted honeynut squash with radicchio apples and farro with a drizzle of garlic miso dressing.
    Photo by Peden + Munk
    63/67

    Honeynut Squash With Radicchio and Miso

    What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

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  • Cauliflower Puree
    64/67

    Cauliflower Purée

    This alternative to mashed potatoes is still silky smooth and flavorful as can be. Plus, it's simple to make. Get a steamer insert and boil them in a steamer pot. Flavor with salt, butter, and pepper, and you've got yourself a seriously delicious (and healthier) Thanksgiving side. 

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  • Cauliflower with Quinoa Prunes and Peanuts
    Photo by Maura McEvoy
    65/67

    Cauliflower With Quinoa, Prunes, and Peanuts

    Treat cauliflower steaks like regular steaks by quickly pan-searing and then finishing them in a hot oven. Quinoa pilaf adds sweetness and crunch to this healthy Thanksgiving recipe.

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  • Image may contain Plant Bowl Food Dish Meal and Vegetable
    Photo by Charles Masters, food styling by Chelsea Zimmer
    66/67

    Crudités Vegetables with Remoulade Sauce

    A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

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  • Rosemary Roast Vegetables
    67/67

    Rosemary Roasted Vegetables

    Roasted vegetables drizzled in oil and flavored with rosemary, salt, black pepper, and garlic? Yes, please. This healthy recipe brings together parsnip, carrots, turnips, sweet potatoes, and shallots—and we can't get enough. 

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