Delicious and Healthy Menu for Thanksgiving

Healthy and Nutritious Recipes for your Fall Holiday Gathering

Thanksgiving is a time for gratitude, togetherness, and, of course, delicious food. While traditional holiday dishes often lean toward rich and indulgent, it’s entirely possible to celebrate with a spread that’s both festive and nourishing. This year, embrace a lighter twist on the classics with a menu featuring juicy Herb-Roasted Turkey Breast, flavorful Maple-Roasted Sweet Potatoes, Roasted Brussels Sprouts with Balsamic Glaze & Pomegranate, and wholesome Quinoa & Cranberry Stuffing. Add a fresh touch with a Kale & Apple Harvest Salad, and end on a sweet note with a creamy Greek Yogurt Pumpkin Pie.

Why Choose Healthy Holiday Recipes?

While it’s tempting to go all-in on heavy casseroles and butter-laden sides, balancing your meal with nutrient-dense, seasonal ingredients helps you feel both satisfied and energized. These dishes deliver plenty of flavor and comfort while providing fiber, healthy fats, and lean proteins to keep you feeling good long after the feast. With a few mindful swaps and creative twists, you can enjoy a Thanksgiving that’s as nourishing and energizing as it is memorable. Enjoy!

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🦃 Herb-Roasted Turkey Breast

Roast a skin-on turkey breast with olive oil, garlic, rosemary, thyme, and lemon. It is lower in fat than a whole turkey, but still juicy and flavorful. Great for smaller gatherings!

Servings: 6–8 | Prep Time: 15 min | Cook Time: 1½–2 hrs | Total Time: 2 hrs 15 min

Ingredients:

• 1 (4–6 lb) bone-in, skin-on turkey breast
• 3 tbsp olive oil (or melted ghee)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp fresh sage, chopped (optional but adds depth)
• 1 lemon, zested and halved
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1 cup low-sodium chicken broth or water

Instructions:

Preheat Oven
Preheat your oven to 375°F (190°C). Place a rack in the middle position.

Prepare the Turkey
Pat the turkey breast dry with paper towels—this helps it crisp.
Gently loosen the skin with your fingers to create a pocket between the meat and skin.

Make the Herb Mixture
In a small bowl, mix together Olive oil, Garlic, Rosemary, Thyme, Sage, Lemon zest, Salt and pepper

Season the Turkey
Rub half the herb mixture under the skin, directly on the meat.
Rub the remaining mixture on top of the skin and all over the turkey breast.

Roast
Place the turkey breast, skin-side up, in a roasting pan or oven-safe skillet.
Squeeze the lemon halves over the turkey and place them in the pan for added flavor.
Pour 1 cup of chicken broth or water into the pan to keep things moist.

Cook Until Golden & Juicy
Roast uncovered for 1½–2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat.
If the skin starts browning too quickly, tent loosely with foil.

Rest Before Slicing
Transfer the turkey breast to a cutting board and let it rest for 10–15 minutes before slicing. This locks in the juices.

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🍠 4. Maple-Roasted Sweet Potatoes

Serves: 6 | Prep: 10 min | Cook: 30–35 min

Ingredients:

• 3 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp cinnamon
• ¼ tsp nutmeg (optional)
• ½ tsp sea salt

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato cubes with olive oil, maple syrup, cinnamon, nutmeg, and salt until evenly coated.
3. Spread in a single layer on the baking sheet.
4. Roast 30–35 minutes, tossing halfway through, until tender and caramelized.
5. Serve warm and enjoy the natural sweetness—no marshmallows needed!

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🌾 6. Quinoa & Cranberry Stuffing

Serves: 6–8 | Prep: 15 min | Cook: 25 min

Ingredients:

• 1½ cups quinoa, rinsed
• 3 cups low-sodium vegetable or chicken broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 celery stalks, chopped
• 1 apple, diced
• ½ cup dried cranberries (unsweetened if possible)
• ½ cup chopped pecans or walnuts, toasted
• 1 tsp fresh thyme or ½ tsp dried
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, bring broth to a boil. Add quinoa, cover, and reduce heat. Simmer 15 minutes, or until liquid is absorbed.
2. Meanwhile, sauté onion and celery in olive oil until soft. Add apple and cook 2–3 minutes more.
3. Fluff cooked quinoa and combine with sautéed mixture, cranberries, nuts, thyme, salt, and pepper.
4. Serve warm as a wholesome, gluten-free stuffing alternative.

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🥦 8. Roasted Brussels Sprouts with Balsamic Glaze & Pomegranate

Serves: 6 | Prep: 10 min | Cook: 25–30 min

Ingredients:

• 1½ lbs Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup or honey
• ¼ cup pomegranate seeds

Instructions:

1. Drizzle glaze over Brussels sprouts and sprinkle with pomegranate seeds before serving.
2. Preheat oven to 425°F (220°C).
3. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet, cut sides down.
4. Roast 25–30 minutes, until golden and crispy on the edges.
5. While roasting, in a small saucepan, simmer balsamic vinegar and maple syrup until thickened (about 5 minutes).

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🥗 Kale & Apple Harvest Salad

Serves: 6 | Prep Time: 15 minutes | Total Time: 15 minutes

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Ingredients

For the Salad:

• 1 large bunch curly kale or lacinato (Tuscan) kale, stems removed and leaves finely chopped
• 1 tbsp olive oil (for massaging the kale)
• 1 large crisp apple (Honeycrisp or Fuji), thinly sliced
• ½ cup toasted walnuts (or pecans), roughly chopped
• ⅓ cup dried cranberries
• ¼ cup crumbled feta or goat cheese (optional but adds a nice tang)

For the Honey-Dijon Dressing:

• 3 tbsp olive oil
• 1½ tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions

1. Prepare the Kale:
   Place chopped kale in a large bowl. Drizzle with 1 tablespoon of olive oil and a small pinch of salt.
   Massage the leaves with your hands for 1–2 minutes, until they darken in color and soften in texture.
2. Toast the Walnuts:
   In a dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring often, until fragrant and lightly browned. Set aside to cool.
3. Make the Dressing:
   In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
4. Assemble the Salad:
   Add sliced apples, toasted walnuts, dried cranberries, and feta or goat cheese to the kale.
   Pour dressing over the salad and toss until evenly coated.
5. Serve:
   Let the salad sit for about 10 minutes before serving — this helps the flavors meld and softens the kale even more.

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🥧 Greek Yogurt Pumpkin Pie

Serves: 8 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs (or use crushed gingersnaps for extra flavor)
• 3 tbsp melted coconut oil or butter
• 1 tbsp maple syrup or honey

For the Filling:

• 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
• ¾ cup plain Greek yogurt (2% or whole milk for creaminess)
• ½ cup pure maple syrup or honey
• 2 large eggs
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 tsp pure vanilla extract

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Instructions

1. Preheat Oven:
   Preheat to 350°F (175°C).
2. Make the Crust:
   • In a bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup until the texture resembles wet sand.
   • Press mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.
   • Bake for 8–10 minutes, then remove and let cool slightly.
3. Prepare the Filling:
   • In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, maple syrup, and eggs until smooth.
   • Add cinnamon, ginger, nutmeg, cloves, salt, and vanilla; whisk again until fully combined.
4. Assemble & Bake:
   • Pour filling into the pre-baked crust.
   • Bake for 40–45 minutes, or until the center is mostly set but still slightly jiggles.
   • Allow to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.
5. Serve:
   • Slice and top with a dollop of Greek yogurt or whipped coconut cream.
   • Sprinkle lightly with cinnamon or crushed pecans for garnish.