Healthier Thanksgiving Recipes

‘Tis the season for sharing Thanksgiving recipes, so of course I’m playing along.

But every year I ask myself: Why do we save these delicious dishes for once a year?

• Roasted turkey

• Green beans

• Pumpkin

• Cranberries

• Pecans

All. So. Good.

This week’s freebie is STUFFED with healthier versions of Thanksgiving favorites. I’m sharing 10 different recipes that are sure to sneak their way out of November and into your regular recipe rotation.

You handle the roasted turkey, and I’ll handle every other course: Appetizers, salads, sides (all the sides!), and dessert.

Sign up for your recipe bundle at the bottom of this post. In the meantime, I’m sharing my Brussels sprout, apple, and bacon salad recipe.

This hearty salad is made with apples, Brussels sprouts, and kale, so it will keep well if you make it early- just keep the vinaigrette to the side until serving. After The Big Day it could be a meal itself with some shredded leftover turkey on top. 

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Brussels Sprout, Apple, Bacon Salad

Ingredients

• 1 lb brussels sprouts

• 1 large bunch kale, any variety

• 3 Tbsp olive oil

• generous pinch of salt

• 1 granny smith apple, chopped

• 1/3 cup pecans, toasted and roughly chopped

• 1/4 cup dried cranberries

• 6 ounces extra sharp cheddar cheese, cut into small pieces 

• 5 strips of bacon, cooked and crumbled

Vinaigrette

• 1 small shallot, minced

• 2 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 2 teaspoons honey

• salt + freshly cracked pepper to taste

• 1/4 cup extra virgin olive oil

Directions

1. Clean and remove any brown or yellow leaves from the brussels sprouts. Use a mandolin to slice them very thin (alternatively, you can do this with a knife, but a mandolin makes the job much easier), then add them to a bowl.

2. Remove the tough stems from the kale, then stack the leaves and roll them up like a cigar. Run your knife through them to make nice, thin ribbons, then add them to the bowl with the brussels sprouts.

3. Drizzle with olive oil, sprinkle with salt, then use clean hands to squeeze and massage the greens until they're fully coated with oil and have reduced a bit in volume. Add the chopped apple, toasted pecans, dried cranberries, cheddar cheese, and bacon.

4. Vinaigrette:

5. In a small bowl, whisk together the shallot, apple cider vinegar, Dijon mustard,

6. honey, salt and pepper. Slowly stream in the olive oil while whisking until the

7. vinaigrette is emulsified. Taste and adjust seasoning as needed.

8. Pour the vinaigrette over the salad and toss until everything is thoroughly

9. combined. Serve immediately.

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Betcha won’t wait until Thanksgiving to try this recipe!

Get the other nine recipes by clicking the link below.