Healthy Thanksgiving Recipe Ideas for a Nutritious Feast

Healthy Thanksgiving Recipe Ideas – Healthy Thanksgiving recipes offer a lighter twist on classic holiday dishes, ensuring you can enjoy the festive flavors without the guilt. From roasted vegetables like brussels sprouts and sweet potatoes, to lean protein options such as turkey or baked salmon, these meals are packed with nutrients.

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You can opt for quinoa salads, cauliflower mashed potatoes, and homemade cranberry sauce with no added sugar to reduce calories. For dessert, try pumpkin pie made with a healthy, whole-grain crust or fruit-based tarts. These healthy alternatives maintain the deliciousness of Thanksgiving favorites while supporting your wellness goals.

Healthy Thanksgiving Recipe Ideas

Here’s a list of 50+ healthy Thanksgiving recipe ideas:

1. Roasted Herb Turkey
2. Spaghetti Squash with Garlic & Parmesan
3. Sweet Potato Casserole with Pecan Topping
4. Cauliflower Mashed Potatoes
5. Green Bean Almondine
6. Quinoa & Cranberry Salad
7. Roasted Brussels Sprouts with Balsamic Glaze
8. Pumpkin Soup with Coconut Milk
9. Butternut Squash Soup
10. Zucchini Noodles with Garlic and Olive Oil
11. Roasted Carrots with Honey and Thyme
12. Baked Stuffed Acorn Squash
13. Cauliflower Rice Pilaf
14. Healthy Mac and Cheese
15. Kale and Apple Salad
16. Baked Turkey Meatballs
17. Low-Carb Pumpkin Pie
18. Cauliflower Crust Stuffing
19. Green Bean & Feta Salad
20. Avocado & Tomato Salad
21. Spiced Apple Cider
22. Grilled Vegetable Skewers
23. Lightened-Up Mashed Sweet Potatoes
24. Almond-Crusted Turkey Breast
25. Paleo Cranberry Sauce
26. Roasted Sweet Potato Wedges
27. Vegan Pumpkin Pie
28. Roasted Beet & Goat Cheese Salad
29. Cabbage & Kale Slaw
30. Zucchini Fritters
31. Whole Wheat Stuffing with Apples and Sage
32. Coconut-Curry Roasted Cauliflower
33. Spaghetti Squash with Turkey Meatballs
34. Low-Carb Stuffed Mushrooms
35. Grilled Chicken with Mango Salsa
36. Roasted Parsnips and Carrots
37. Spiced Sweet Potato Fries
38. Maple-Dijon Roasted Brussels Sprouts
39. Baked Sweet Potato with Greek Yogurt
40. Lightened-Up Cranberry Relish
41. Healthy Pumpkin Bread
42. Coconut-Crusted Turkey
43. Low-Calorie Stuffing with Veggies
44. Almond-Crusted Salmon
45. Roasted Eggplant with Tahini Sauce
46. Apple Cinnamon Chia Pudding
47. Roasted Pear & Walnut Salad
48. Quinoa Stuffed Peppers
49. Vegan Green Bean Casserole
50. Sweet Potato & Black Bean Tacos
51. Spinach and Ricotta Stuffed Chicken Breast
52. Healthy Pecan Pie Bars
53. Sweet Potato Hash with Eggs
54. Baked Zucchini Fries
55. Cauliflower Gravy

These healthy recipes offer a variety of flavors and textures to fit your Thanksgiving menu while keeping it nutritious and light.

1. Roasted Herb Turkey

Ingredients:

• 1 whole turkey (10-12 lbs)
• 4 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh sage, chopped
• 1 lemon, halved
• 1 onion, quartered
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Prepare the turkey by removing the giblets and patting it dry.
3. Rub olive oil over the turkey and season with herbs, salt, and pepper.
4. Stuff the cavity with lemon and onion.
5. Place the turkey on a roasting pan, cover with foil, and roast for 2-2.5 hours.
6. Remove foil in the last 30 minutes to brown the skin.
7. Let it rest for 20 minutes before carving.

2. Spaghetti Squash with Garlic & Parmesan

Ingredients:

• 1 spaghetti squash
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the squash in half, remove seeds, and drizzle with olive oil.
3. Place cut-side down on a baking sheet and bake for 40 minutes.
4. Scrape the flesh with a fork to create spaghetti-like strands.
5. Sauté garlic in olive oil, then toss it with the squash strands.
6. Add Parmesan, salt, and pepper and garnish with parsley.

3. Cauliflower Mashed Potatoes

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 cloves garlic, minced
• 1/4 cup almond milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup Parmesan (optional)

Instructions:

1. Steam cauliflower for 10-12 minutes until tender.
2. Sauté garlic in olive oil until fragrant.
3. Blend steamed cauliflower with almond milk, salt, and pepper until smooth.
4. Stir in Parmesan, if using.
5. Serve warm.

4. Sweet Potato Casserole with Pecan Topping

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup almond milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup chopped pecans
• 1 tbsp coconut oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil sweet potatoes for 10-12 minutes until tender.
3. Mash sweet potatoes with almond milk, syrup, vanilla, and spices.
4. Place in a casserole dish and top with chopped pecans mixed with coconut oil.
5. Bake for 25 minutes until golden.

5. Green Bean Almondine

Ingredients:

• 1 lb green beans, trimmed
• 2 tbsp olive oil
• 1/4 cup sliced almonds
• 2 garlic cloves, minced
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Boil green beans for 4-5 minutes until tender.
2. Drain and set aside.
3. In a pan, heat olive oil and sauté garlic until fragrant.
4. Add the green beans and toss with garlic and oil.
5. Stir in almonds and cook for another 2 minutes.
6. Season with lemon juice, salt, and pepper.

6. Quinoa & Cranberry Salad

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup chopped parsley
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Cook quinoa according to package instructions.
2. Fluff quinoa and let it cool.
3. Toss quinoa with cranberries, pecans, and parsley.
4. In a small bowl, whisk olive oil, vinegar, salt, and pepper.
5. Pour dressing over the salad and toss to combine.

7. Baked Stuffed Acorn Squash

Ingredients:

• 2 acorn squash, halved and seeded
• 1/2 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Brush squash halves with olive oil, season with salt and pepper.
3. Place cut-side down on a baking sheet and roast for 30 minutes.
4. In a bowl, mix cooked quinoa, cranberries, walnuts, salt, and pepper.
5. Stuff the squash with the quinoa mixture and bake for another 10 minutes.

8. Healthy Mac and Cheese

Ingredients:

• 8 oz whole wheat elbow macaroni
• 1 cup cauliflower florets
• 1/2 cup unsweetened almond milk
• 1/2 cup cheddar cheese or dairy-free cheese
• 1 tbsp nutritional yeast
• Salt and pepper to taste

Instructions:

1. Cook macaroni according to package instructions.
2. Steam cauliflower and blend with almond milk, cheese, nutritional yeast, salt, and pepper.
3. Combine the cooked macaroni with cauliflower sauce and stir.
4. Serve warm.

9. Roasted Brussels Sprouts with Balsamic Glaze

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Place on a baking sheet and roast for 20 minutes, flipping halfway.
4. Drizzle balsamic vinegar and roast for an additional 5 minutes.
5. Serve warm.

10. Kale & Sweet Potato Salad

Ingredients:

• 2 cups kale, chopped
• 1 sweet potato, peeled and cubed
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Roast the sweet potato cubes at 375°F (190°C) for 20 minutes.
2. Massage the kale with olive oil, salt, and pepper.
3. Whisk together vinegar and maple syrup.
4. Toss roasted sweet potatoes with kale and drizzle with dressing.
5. Serve chilled or at room temperature.

11. Stuffed Bell Peppers with Quinoa and Veggies

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup black beans, drained
• 1/2 cup corn kernels
• 1/4 cup chopped onions
• 1 tsp chili powder
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté onions in olive oil until soft.
3. Mix quinoa, beans, corn, onions, chili powder, salt, and pepper.
4. Stuff the bell peppers with the mixture.
5. Place in a baking dish and bake for 25-30 minutes.
6. Serve warm.

12. Chia Pudding with Pumpkin Spice

Ingredients:

• 1/2 cup chia seeds
• 1 cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 1 tsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions:

1. Mix chia seeds, almond milk, pumpkin puree, maple syrup, cinnamon, and nutmeg in a bowl.
2. Stir well and let it sit for 5 minutes.
3. Refrigerate overnight or for at least 4 hours.
4. Serve with a sprinkle of cinnamon on top.

13. Zucchini Noodles with Pesto

Ingredients:

• 4 zucchinis, spiralized into noodles
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• 1 tbsp toasted pine nuts (optional)

Instructions:

1. Heat olive oil in a pan over medium heat.
2. Sauté zucchini noodles for 2-3 minutes until tender.
3. Toss noodles with pesto sauce.
4. Garnish with toasted pine nuts and serve.

14. Carrot and Parsnip Mash

Ingredients:

• 4 carrots, peeled and chopped
• 4 parsnips, peeled and chopped
• 1/4 cup unsweetened almond milk
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Boil carrots and parsnips for 15-20 minutes until tender.
2. Drain and mash with almond milk, olive oil, salt, and pepper.
3. Serve warm as a healthy alternative to mashed potatoes.

15. Crispy Baked Chickpeas

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, paprika, salt, and pepper.
3. Spread on a baking sheet and bake for 20-25 minutes, shaking the pan halfway.
4. Serve as a crunchy snack or side dish.

16. Roasted Butternut Squash Soup

Ingredients:

• 1 butternut squash, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cinnamon
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast butternut squash and onion with olive oil for 25 minutes.
3. Sauté garlic in a pot and add roasted vegetables.
4. Add vegetable broth, cinnamon, salt, and pepper.
5. Simmer for 15 minutes and blend until smooth.

17. Apple & Walnut Salad

Ingredients:

• 2 apples, sliced
• 1/4 cup walnuts, toasted
• 2 cups mixed greens
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey

Instructions:

1. Toss greens with olive oil, vinegar, and honey.
2. Top with sliced apples and toasted walnuts.
3. Serve immediately as a light side salad.

18. Baked Sweet Potato Fries

Ingredients:

• 3 medium sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato fries with olive oil, paprika, salt, and pepper.
3. Spread fries on a baking sheet in a single layer.
4. Bake for 25-30 minutes, flipping halfway.
5. Serve with a dip of your choice.

19. Kale and Chickpea Soup

Ingredients:

• 1 bunch kale, chopped
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• Salt and pepper, to taste

Instructions:

1. Sauté onions and garlic in olive oil until soft.
2. Add kale, chickpeas, and vegetable broth.
3. Simmer for 20 minutes, seasoning with salt and pepper.
4. Serve hot as a hearty and nutritious soup.

20. Paleo Pumpkin Bread

Ingredients:

• 2 cups almond flour
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 3 eggs
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix all ingredients in a bowl.
3. Pour the batter into a greased loaf pan.
4. Bake for 45-50 minutes until a toothpick comes out clean.
5. Let cool and slice.

21. Spaghetti Squash with Garlic and Parmesan

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half, remove seeds, and drizzle with olive oil.
3. Roast for 40-45 minutes until tender.
4. Scrape the flesh with a fork to create spaghetti-like strands.
5. Sauté garlic in olive oil, then toss with spaghetti squash strands and Parmesan.
6. Season with salt and pepper and serve.

22. Brussels Sprouts with Balsamic Glaze

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Roast for 20-25 minutes, shaking halfway through.
4. In a small saucepan, simmer balsamic vinegar and honey until thickened.
5. Drizzle the glaze over the Brussels sprouts before serving.

23. Cauliflower Mash

Ingredients:

• 1 head cauliflower, cut into florets
• 1/4 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 garlic clove, minced (optional)

Instructions:

1. Steam cauliflower florets for 10-12 minutes until tender.
2. Blend with almond milk, olive oil, salt, and pepper until smooth.
3. Add garlic if desired for extra flavor.
4. Serve as a low-carb alternative to mashed potatoes.

24. Grilled Turkey Burgers

Ingredients:

• 1 lb ground turkey
• 1/4 cup breadcrumbs (whole-wheat for a healthier option)
• 1 egg
• 1 tbsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Combine turkey, breadcrumbs, egg, garlic powder, salt, and pepper.
3. Form into patties and grill for 5-6 minutes per side until cooked through.
4. Serve with whole-wheat buns or lettuce wraps.

25. Pumpkin Pie Smoothie

Ingredients:

• 1/2 cup pumpkin puree
• 1/2 banana
• 1 cup unsweetened almond milk
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp maple syrup (optional)
• Ice cubes

Instructions:

1. Blend pumpkin puree, banana, almond milk, cinnamon, nutmeg, maple syrup, and ice until smooth.
2. Serve as a healthy, flavorful smoothie that tastes like pumpkin pie.

26. Baked Salmon with Lemon and Dill

Ingredients:

• 4 salmon fillets
• 1 lemon, sliced
• 2 tbsp fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place salmon fillets on a baking sheet lined with parchment paper.
3. Top each fillet with lemon slices, dill, salt, and pepper.
4. Bake for 12-15 minutes until salmon is cooked through.
5. Serve with steamed vegetables or quinoa.

27. Cabbage Slaw with Apple Cider Vinegar Dressing

Ingredients:

• 4 cups shredded cabbage
• 1 carrot, shredded
• 1/4 cup apple cider vinegar
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a bowl, mix shredded cabbage and carrot.
2. Whisk together apple cider vinegar, olive oil, honey, salt, and pepper.
3. Toss the dressing over the cabbage mixture.
4. Let sit for 30 minutes to allow the flavors to meld before serving.

28. Stuffed Acorn Squash

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1/2 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Drizzle squash halves with olive oil, salt, and pepper, then roast for 30-40 minutes until tender.
3. In a bowl, mix quinoa, cranberries, walnuts, salt, and pepper.
4. Stuff the roasted squashes with the mixture and serve warm.

29. Sweet Potato and Black Bean Chili

Ingredients:

• 2 sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste

Instructions:

1. Sauté onions and garlic in olive oil until soft.
2. Add sweet potatoes, black beans, tomatoes, chili powder, cumin, salt, and pepper.
3. Simmer for 25-30 minutes until the sweet potatoes are tender.
4. Serve as a hearty and flavorful chili.

=30. Apple Cider Vinegar Roasted Chicken

Ingredients:

• 4 chicken breasts
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and pepper.
3. Coat the chicken breasts with the marinade and let them sit for 15-20 minutes.
4. Roast for 25-30 minutes, until chicken is cooked through and juices run clear.

31. Eggplant Parmesan (Healthier Version)

Ingredients:

• 2 eggplants, sliced
• 1 cup whole-wheat breadcrumbs
• 1 egg, beaten
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese (optional)
• Olive oil, for roasting

Instructions:

1. Preheat oven to 375°F (190°C).
2. Dip eggplant slices into beaten egg, then coat with breadcrumbs.
3. Roast the eggplant slices for 20 minutes, flipping halfway through.
4. Top with marinara sauce and cheese, then bake for an additional 10 minutes until bubbly.

32. Greek Yogurt and Berry Parfait

Ingredients:

• 1 cup Greek yogurt (unsweetened)
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp honey or maple syrup (optional)
• 1 tbsp granola (optional)

Instructions:

1. Layer Greek yogurt with mixed berries in a glass or jar.
2. Drizzle honey or maple syrup on top, if desired.
3. Add a sprinkle of granola for crunch.
4. Serve immediately or refrigerate for later.

33. Broccoli and Cauliflower Gratin

Ingredients:

• 1 head cauliflower, cut into florets
• 1 bunch broccoli, cut into florets
• 1 cup unsweetened almond milk
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam cauliflower and broccoli until tender.
3. In a pan, heat almond milk and olive oil, then add Parmesan cheese until melted.
4. Pour the sauce over the steamed vegetables and bake for 10-15 minutes until golden.