If Pinterest is any indication, not even Thanksgiving is exempt from our nation's obsession with health food. We reached out to the virtual pin board site ahead of this upcoming holiday, finding a significant uptick in the number of healthy Thanksgiving side dishes being shared on the platform. Three pins, from The Healthy Maven, With Salt and Wit, and Life Made Sweeter, stuck out from the crowd, each managing to put an inventively healthy spin on the Thanksgiving classics we know and love. Amassing an average of 25,000 repins each, these are the healthy side dishes you should be serving this Thanksgiving:
Cauliflower Rice Stuffing
Heads of cauliflower
Yellow onion, diced
Garlic clove, minced
Stalks of celery, thinly sliced
Pecans, roughly chopped
Red wine vinegar
Pulse cauliflower in a food processor until “rice” consistency is reached.
Add olive oil to a large skillet over medium-high heat. Add onions, garlic, and celery, and sauté for 5 minutes. Add in cauliflower and cook for about 10 minutes, until fully cooked. Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 minutes).
Top with pecans, spices, and vinegar and cook for 1 minute.
For the full recipe, head over to The Healthy Maven.
Fall Harvest Salad
Ingredients for salad:
Uncooked wild rice
Butternut squash, peeled, seeds removed and cut into 1/2 inch cubes
Kale, center rib removed, sliced thin
Apple, cut into 1/2-inch cubes
Toasted pepitas (or pecans)
Salt and pepper
Ingredients for apple cider dressing:
Apple cider (or apple juice)
Apple cider vinegar
Salt and pepper
Preheat the oven to 375°F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt, and pepper. Add to prepared baking sheet. Spread into even layer. Place in oven and cook for 15 minutes, until roasted. Remove and set aside to cool.
Meanwhile, cook the wild rice per manufactures instructions. Once cooked, let cool.
In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until evenly mixed.
For the full recipe, head over to With Salt and Wit.
Maple Cinnamon Butternut Squash
Butternut squash, peeled, deseeded, and cut into 1-inch cubes
Extra-virgin olive oil
Pure maple syrup
Salt and black pepper to taste
Preheat oven to 400°F.
Line a baking sheet with parchment paper or lightly spray baking sheet with cooking spray. Spread butternut squash cubes out on baking sheet. Drizzle evenly with olive oil and then sprinkle with ground cinnamon, salt, pepper, and maple syrup. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated.
Place in the oven and roast for 35 to 40 minutes, until squash is tender. Remove from oven and serve immediately or allow to cool.
For the full recipe, head over to Life Made Sweeter.
What healthy Thanksgiving side are you preparing this year? Share your recipe below!