We don’t know where the time goes. It seems like just yesterday, we were taking out the elastic pants after that indulgent Thanksgiving dins. We’re trying something different this year, though. We say: let the healthy feast begin. These are a few favorite recipes for healthy Thanksgiving side dishes, that are officially on the annual rotation.
An Annual Friendsgiving
For the past 10 years, I’ve been hosting an annual Friendsgiving with my New York family. It first started out as a way to manage holidays as newly single. However, it evolved into a tradition as friends had children. Now it’s a chance to have the next generation build the same solid friendships that we have as a group. My friend Dave and I have known each other since 1999, and it’s so special to see his family grow. His son, Theo, has become the adventurous eater, willing to try even caviar. He wasn’t the biggest fan (yet), but I love to see palates evolve.
A Grand Feast
I could dial it in and have Jean-Georges’ Tin Building cater or my favorite Mitchell London, which is as close to homemade as it gets. However, I take this opportunity of Friendsgiving to flex my cooking skills. I make everything from scratch. In lieu of Turkey, we have roasted chickens — and this year, I made a new classic, the Seafood Vol au Vent. My friend told me he thought that was the sleeper hit. In my opinion, though, it was my healthy Thanksgiving side dishes that stole the show. That, and the incredible homemade bread that my friend Maria’s mother baked for us. We’ll have a whole separate article on Maria’s Mom’s bread.
But for now, back to the healthy Thanksgiving side dishes. I think that the key to making these more compelling among the indulgent stuffing and mashed potatoes, is to pile the vegetables high. I also use the freshest ingredients to make everything look bright and beautiful. Also, you’ll notice that these recipes are all nuanced and all about the intricate-yet-simple combination of the flavors. The mint enhances the Brussels sprouts and the pistachios add the perfect element of crunch. The cilantro dressing on the butternut squash elevates the whole dish. And the pesto adds a richness to the modern Waldorf salad. The result is healthy Thanksgiving side dishes that don’t feel like you’re missing out.
All Thanksgiving dishes will deserve a crowd of at least 12 as long as you have the traditional Thanksgiving spread of Turkey, dressing, and potatoes. These healthy Thanksgiving dishes may not yield many leftovers though; they will be the dark horse of the buffet.
The Recipe: Roasted Brussels Sprout Salad with Grapes + Tête de Moine
Ingredients
3 lbs Brussels sprouts
3 cups Sliced red grapes
1 cup Toasted pistachios
1 bunch Mint
Maldon sea salt to taste
Olive oil
Tête de Moine Rosettes
Tête de Moine Wheel
Directions
This healthy Thanksgiving side dish has all the good nutrition going on. Brussels sprouts are loaded with Vitamin C and K, as well as folates. They are a good source of fiber as well. The nuts and cheese round it out with protein, and grapes add a sweetness to satiate all the cravings. It’s a good dish to start with, as it will save you from allocating too much tummy space to the stuffing and mashed potatoes.
In a large deep skillet pan with a lid, heat a generous portion of olive oil to coat the entire pan over medium heat. Add the Brussels sprouts, a healthy dash of Maldon sea salt to taste and lightly brown, about 5 minutes. Cover for about 5 minutes, taking care not to overcook the Brussels sprouts. Let the Brussels sprouts cool.
Now it’s time to assemble the salad. The purple color of the grapes will enhance the visuals with the green Brussels sprouts, and toasting the pistachios adds a crunch to the dish. In a large clear bowl, toss the Brussel sprouts, grapes, mint and pistachios together. I like to use a trifle dish, which will highlight the colors and presentation. After all, sometimes you have to make the healthy Thanksgiving dishes more attractive to the crowd. Add a drizzle of olive oil and sea salt. Arrange a few of the Tête de Moine rosettes at the top of the dish and center of the bowl. Add your wheel of Tête de Moine with your girolle on the side for guests who want more cheese.
The Recipe: A Modern Waldorf Salad
Ingredients
4 Thinly sliced red apples
4 cups Celery thinly sliced
1 cup Blue cheese
1 cup Toasted pecans
1/2 cup Finely chopped parsley
1/4 cup Fresh pesto
For the Dressing
1 Meyer lemon
3/4 cup Extra virgin olive oil
Sea salt to taste
Directions
With the Waldorf Astoria reopening in New York, it only seems right to have a Waldorf salad this Thanksgiving. What makes this a healthy Thanksgiving side dish is the absence of mayonnaise. Instead, the light lemon vinaigrette dressing enhances all the flavors and the pesto adds a healthy richness to the dish.
In a beautiful serving bowl, toss your celery and pecans with the pesto. Lightly fold in the sliced apples. I like to use my food processor to both save time and have a prettier presentation with uniform apple slices. Add the dressing and parsley and toss gently. Lastly, gently fold in the blue cheese. Pile the salad high in your bowl.
The Recipe: Ottolenghi’s Roasted Butternut Squash
Ingredients
2 lbs Cubed butternut squash
1 lb Arugula
3/4 cup Toasted pumpkin seeds
For the dressing:
1 8-ounce container Mustache Persian yogurt
1 healthy bunch Cilantro, including the stems
4 tablespoons Sicilian olive oil
Maldon sea salt to taste
Directions
Preheat the oven to 425 degrees Fahrenheit
This healthy Thanksgiving recipe is inspired by Ottolenghi’s version, but of course, we made it our own. On a sheet pan lined with foil, spread out your butternut squash and toss with olive oil and Maldon sea salt to taste. Roast for about 20 minutes or until the squash is browned and slightly crisp. Allow the squash to cool.
Meanwhile, make the cilantro dressing by blending all the ingredients in either your Vitamin or your food processor. Optionally, drizzle Momofuku’s chili crunch on top. Set aside until ready to serve.
In a large flat serving platter, spread the arugula, then top with the roasted butternut squash. Add the pumpkin seeds on top. Serve with the dressing on the side for those picky eaters. Enjoy!
Other Recipes You’ll Like
It’s All About the Stuffing
The Caviar Cart
Thanksgiving Side Dishes
