53 Healthy Thanksgiving Recipes to Brighten Up the Table

Salmon with sizzling nut salsa, herby chickpea tachin, a Spanish almond-pear torte, and plenty of fresh ideas to round out your feast.Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma RingnessWhat makes a healthy Thanksgiving recipe? To us, it’s less about cutting out butter or skipping pie and more about bringing balance to the table. Crisp, bitter greens make creamy mashed potatoes taste even better. Tart cranberries cut through rich turkey gravy. Beans, whole grains, and plenty of colorful vegetables bring flavor, texture, and variety to a meal that can otherwise skew decidedly beige.These healthy Thanksgiving recipes cover the entire feast, from crunchy salads and make-ahead appetizers to satisfying plant-forward mains and festive desserts. Some offer more fiber or protein; others give seasonal produce a starring role. What they have in common is that every one is delicious. You’ll also find plenty of vegan, gluten-free, and dairy-free options too. Because there’s room for everyone—and everything—at the Thanksgiving table.Salads and startersVegetables and other sidesStuffing, grains, and potatoesMainsDessertsPhotograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarcoFestive Red Cabbage and Radicchio SaladDeep purple cabbage, bitter radicchio, juicy citrus, and ruby-red pomegranate seeds make a strong case for putting salad front and center. Give the cabbage a good massage to soften it without sacrificing its crunch.Photograph by Isa Zapata,Food Styling by Maggie Ruggiero,Prop Styling by Christine KeelyPear Salad With Honey-Roasted Seeds“In the midst of a rich meal, something fresh and acidic keeps your taste buds awake,” writes Test Kitchen editor Rebecca Firkser. Here, thinly sliced pears get a shower of honey-roasted seeds and shaved cheese.Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen KaminskiShaved Fennel Salad With Croutons and WalnutsInstead of tender greens that might wilt before everyone sits down, consider a fennel salad that stays crunchy for hours. Walnuts, Parmesan, croutons, and lemon give it plenty of flavor and texture.Photograph by Elliott Jerome Brown Jr., food styling by Thu Buser, prop styling by Sean DooleyRoasted Cauliflower Salad With Feta and DatesWho says salad has to be cold? Caramelized cauliflower, warm feta, crunchy pistachios, and sticky dates meet peppery arugula and a tangy vinaigrette. Hearty enough to satisfy, with plenty of greens to keep things fresh.Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde EkerRadicchio and Apple Salad With Mustardy CroutonsBitter radicchio meets sweet apple and mustardy croutons in this hearty autumn salad. Tossing the apple slices with cider vinegar helps keep them from browning before the feast begins.Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie LengKale Salad With Pecan VinaigretteA Thanksgiving salad should be sturdy enough to hold its own on the buffet table. This one only gets better after it’s dressed, as the kale softens and the nutty pecan vinaigrette works its way into the leaves.Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie LengBitter Greens With Cranberry DressingCranberry sauce isn’t just for turkey. A tart dressing made with the canned stuff brings holiday spirit to bitter greens, sweetened pecans, and Manchego cheese. Consider it a little insurance against salad fatigue.Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christine KeelySpiced Lentil and Carrot SaladWarm spices and sweet carrots give this hearty lentil salad plenty of character. The legumes add plant-based protein and fiber, making it a substantial addition to a vegetarian Thanksgiving spread.Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Christina AllenPumpernickel PanzanellaPanzanella isn’t just for summer. Swap ripe tomatoes for juicy oranges, add bitter chicories and shaved fennel, and toss everything with toasted pumpernickel croutons and a balsamic-Dijon vinaigrette.Photo by Michael Graydon + Nikole HerriottSmoky Carrot DipRoasted carrots, chickpeas, almonds, and smoked paprika blend into a vibrant dip with a little protein and plenty of personality. Make it up to a week ahead, then serve with seeded crackers, crudités, or good bread.Photo by Michael Graydon + Nikole HerriottBeet and Hazelnut DipAnother excellent addition to the crudité platter. Hazelnuts bring out the earthy sweetness of beets, while garlic and lemon keep everything lively. Like the carrot dip above, this one can be made a week ahead.Photo by Heidi's Bridge, styling by Molly BazMarinated Olives and FetaA jar of olives, a block of feta, and some garlicky olive oil: That’s nearly all you need for this bright, briny appetizer. Have some crusty bread handy for the flavorful oil left in the bowl.Photograph by Emma Fishman, food styling by D’mytrek Brown, prop styling by Elizabeth JaimeYuzu Kosho Deviled EggsYuzu kosho gives these deviled eggs a jolt of citrusy heat, while pickled shallots, fresh herbs, and thinly sliced radishes bring brightness and crunch. Arrange them on shiso leaves for an especially striking holiday appetizer.Photograph by Clay Williams, food styling by Taneka Morris, prop styling by Alexandra MassillonDeviled CashewsA bowl of party nuts is never a bad idea, particularly when they’re seasoned with chile powder, fried curry leaves, and crispy onions. Set these out while the turkey finishes roasting.Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica LutzGreen Bean SaladA tangy, Parmesan-rich dressing clings to crisp-tender green beans, with pickled shallots bringing a sharp little kick. All the satisfaction of a proper Thanksgiving side, without the casserole dish.Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma RingnessRoasted Delicata Squash With Crispy OnionsCrispy onions are the crown on this roasted squash side; pomegranate seeds are the jewels. Add fresh herbs and a swoop of lemony yogurt, and you’ve got a dish worthy of the center of the table.Photograph by Isa Zapata, Food Styling by Maggie Ruggiero, Prop Styling by Christine KeelyCollard Greens VinaigretteThese collards aren’t cooked into submission. Simmered until just tender, they stay pleasantly substantial beneath a sharp mustard vinaigrette. Tarragon and sweet-salty walnuts finish this fresh take on a holiday greens side.Photograph by Emma Fishman, food styling by Susie Theodorou, prop styling by Sophie LengGreen Beans and Mushrooms With Crispy ShallotsWhen the oven is too crowded for green bean casserole, make this stovetop alternative. Browned mushrooms, crisp-tender green beans, butter, and frizzled shallots deliver plenty of familiar holiday flavor.Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen KaminskiStir-Fried Brussels SproutsOne BA reader calls this their signature Thanksgiving sprouts recipe. Separating the individual leaves takes patience, but the payoff is worth it: tender-crisp greens with lots of caramelized edges.Photo by Emma Fishman, Food Styling by D’mytrek BrownCoconut Brussels Sprouts GratinCoconut milk gives this bubbling, breadcrumb-topped vegan gratin its creamy consistency without any dairy. A little lemon zest and nutmeg round things out.Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarcoMiso-Glazed Carrots With Scallion GremolataWhite miso gives these glazed carrots a deep savoriness, while scallion gremolata adds freshness. You can cook the carrots a day ahead and loosen the glaze with a splash of water when reheating.Photo by Chelsie Craig, Food Styling by Dana BonaguraMaple-Glazed CarrotsMaple syrup plays up carrots’ natural sweetness, while a pinch of chile flakes keeps the glaze from going full candy. This is a classic Thanksgiving side with just enough heat to keep things interesting.Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen KaminskiShaved Carrots With Charred DatesOr skip cooking the carrots altogether. Shave them into thin ribbons, let salt soften them slightly, then toss with sticky dates and an orange vinaigrette. Sweet, tart, crunchy, and fresh.Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie StrangioSmashed Green Beans With Lemony Sumac DressingBlanch, smash, and dress the beans up to 12 hours ahead so they can soak up the lemony sumac vinaigrette. Finish with Asian pear, parsley, and crunchy pumpkin seeds just before serving.Photo by Alex Lau, Food Styling by Yekaterina BoytsovaVegan Creamed SpinachSilken tofu gives this steakhouse classic its creamy texture without dairy. Aromatics add savory depth, making it a satisfying side to serve alongside turkey, stuffing, and potatoes.Photograph by Lucia Bell-Epstein, Food Styling by Drew Aichele, Prop Styling by Linden ElstranBroccoli Rabe With Pecorino CrunchBitter greens, tangy heat, and salty crunch are especially welcome among Thanksgiving’s softer sides. Toss tender broccoli rabe with garlicky onions and pickled cherry peppers, then shower the lot with crisp Pecorino breadcrumbs.Leeks in Vinaigrette With Walnuts and TarragonThe French bistro classic gets a holiday-friendly update: Cut the leeks into rounds rather than long stalks, making them easier to serve to a crowd. A sharp vinaigrette, toasted walnuts, and fresh tarragon finish the dish.Broccolini With Sesame Sauce and LemonSteamed broccolini gets a salty-sweet dressing of tahini, miso, soy sauce, and mirin, then a scattering of lemon and sesame seeds. Make the sauce a day ahead to take one more task off your Thanksgiving list.Michael Graydon + Nikole HerriottRoasted Beets With Grapefruit and RosemarySweet roasted beets meet tart grapefruit, sharp shallots, and sizzling rosemary. The colors alone could wake up a Thanksgiving spread. Plus, you can roast and peel the beets up to two days ahead.Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica LutzSweet-and-Spicy Squash With Scallion OilInspired by Cantonese steamed fish, this squash side gets a generous pouf of frizzled scallions. Ginger and chile bring the heat, turning a humble vegetable into something special.Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie StrangioWinter Squash BhartaBharta is a Bangladeshi preparation of seasoned meat or mashed vegetables. This roasted squash version gets its punch from mustard oil, chiles, spices, and fresh cilantro.Michael Graydon + Nikole HerriottCranberry and Walnut RelishRaw cranberries keep their tart snap in this bright relish, while toasted walnuts, mustard seeds, Fresno chile, and a little maple syrup bring crunch, heat, and sweetness. Make it up to four days ahead.Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen KaminskiBurnished Potato NuggetsA quick parboil and a vigorous shake rough up the surfaces of these potatoes, helping them develop exceptionally crunchy crusts in the oven. The fluffy centers are practically made for soaking up gravy.Photo by Alex LauMashed Baked Potatoes with ChivesBaking potatoes instead of boiling them concentrates their flavor, while roasted garlic adds savory depth. With just six tablespoons of butter for four pounds of potatoes, this creamy mash is a little less indulgent than many holiday versions.Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen KaminskiShingled Sweet Potatoes With HarissaThin rounds of sweet potato are arranged upright in concentric circles, then roasted with harissa until tender and crisp-edged. A crunchy dukkah of pistachios, sesame, and fennel seeds finishes this striking holiday side.Photo by Emma Fishman, Food Styling by Pearl JonesOne-Skillet Mushroom Cornbread StuffingThis gluten-free stuffing skips the usual process of baking cornbread, cubing it, and drying it out. Instead, mushrooms, kale, and herbs bake right into the batter.Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen KaminskiWild Rice DressingChewy wild rice, tossed with sautéed leeks, toasted pecans, and fresh herbs, makes a stunningly delicious (and gluten-free) alternative to traditional Thanksgiving stuffing.Michael Graydon + Nikole HerriottStock-Braised Turkey LegsIf you’re firmly Team Dark Meat, these stock-braised turkey legs are the ticket. The meat becomes tender enough to pull from the bone, making for especially good leftover sandwiches the next day.Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen KaminskiDry-Rubbed Turkey BreastPrefer white meat, or feeding a smaller crowd? A bone-in turkey breast delivers juicy, flavorful slices without the work of roasting a whole bird. No basting or oversized roasting pan required.Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling Christine KeelySalmon With Sizzled Nut SalsaOr give a whole roasted salmon fillet the holiday treatment with a crunchy salsa of toasted nuts, garlic, chile, and vinegar. Showered with fresh mint and cilantro, it’s a striking centerpiece with plenty of protein.Photographs by Elliott Jerome Brown Jr. & Travis Rainey, Prop Styling by Emma Ringness, Food Styling by Kaitlin WayneChickpea Tachin With Herb SaladA crisp, golden shell of saffron rice gives way to spiced chickpeas, caramelized onions, and tart dried cherries. Crown the whole thing with a bracingly fresh herb salad for a vegetarian centerpiece everyone will love.Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Mariana VelasquezVegan Tofurkey With Mushroom Stuffing and GravyFor a meatless main with all the ceremony of a holiday roast, this homemade tofu loaf gets filled with savory mushroom-pecan stuffing and brushed with a smoky maple-soy glaze. Pass the mushroom gravy alongside.Photo by Emma Fishman, Food Styling by D'mytrek BrownGlazed Sweet Potatoes With LentilsTearing roasted sweet potatoes into rough chunks creates more surface area for charring and catching a spicy maple-soy glaze. Serve them over tangy lentils with scallions and pistachios for a substantial plant-based main.Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma RingnessMushroom BourguignonA mixture of mushrooms, pearl onions, carrots, and red wine makes a rich, deeply savory vegetarian braise. Serve it over mashed potatoes or polenta, with crispy mushrooms scattered over the top.Photo by Emma Fishman, Food Styling by Yekaterina BoytsovaFall-Apart Braised CabbageTransform humble cabbage into a deeply flavorful vegetarian centerpiece. Here, it caramelizes while slowly braising in a spiced tomato broth. Serve the tender wedges over grains to make the meal more substantial.Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily EisenGluten-Free Carrot CakeAlmond flour makes these warmly spiced cake layers exceptionally tender, while shredded carrots, walnuts, golden raisins, and coconut bring texture to every bite. Tangy cream cheese–Greek yogurt frosting seals the deal. Make it up to three days ahead.Annabel MehranWhole Wheat–Apple CrispWhole wheat flour and oats bring subtle nuttiness to this apple crisp, while brown sugar and butter help the topping turn golden. Serve warm, with vanilla ice cream for anyone who wants it.Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma RingnessPear Tarta De SantiagoThis Spanish almond cake gets a seasonal turn with chopped pears and plenty of citrus zest. Naturally gluten-free and dairy-free, it’s lovely after dinner—and just as welcome with coffee the next morning.Photo by Alex Lau, Styling by Chris MoroccoGluten-Free Coconut Turmeric PieGolden turmeric, fragrant spices, and coconut milk give this custard pie its silky filling. The almond, oat, and coconut crust is naturally gluten-free, making the finished dessert suitable for guests avoiding both gluten and dairy.Photo by Alex Lau, Styling by Sue LiCitrus Crumble With Coconut and NutsA platter of seasonal citrus—think grapefruit, mandarin oranges, and whatever else looks good at the market—gets a crunchy topping of pistachios, almonds, pumpkin seeds, and toasted coconut.Zoe is a freelance food writer, professional pastry chef, and former member of the editorial team at Bon Appétit and Epicurious. Other career highlights include running a resort kitchen in Alaska, churning ice cream at an artisanal creamery in Alabama, baking banana bread at an organic farm-bakery in Maui, and working the line at a ... Read More