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If you’re looking for healthy Thanksgiving recipes, that taste just as delicious as the traditional versions, you’ve come to the right place. The healthy recipes below are all made with simple, real food ingredients and your friends and family will love them!
Whether you’re looking for soups & salads, easy appetizers, healthy desserts, or an easy main course, there’s something here for everyone.
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Holiday Soups & Salads
This recipe is made with a whole roasted pumpkin and I love it with roasted pumpkin seeds on top for an impressive first course.
You can make it up to 3 days in advance, and simply reheat it on the stove for an easier holiday.
2. Shredded Brussels Sprouts Salad
You will convert any Brussels sprouts skeptic with this recipe. It has an unexpected dressing, and will have your guests licking their bowls clean!
Want an easy soup option? This recipe calls for canned soup, and then you can let your slow cooker do all of the work! Make it up to 3 days in advance, and then let it warm up in your slow cooker again for your holiday meal.
This recipe is my go-to holiday salad, because the flavors go with everything! The apple cider dressing is always a hit, and I serve the gorgonzola on the side, for those who might not want the cheese topping.
Here’s another squash to feature on your holiday table! This soup can be made ahead of time, and is a healthy and comforting addition to your holiday table.
You and your guests will love the combination of sweet apples, crunchy walnuts, and the easy balsamic dressing. Make the dressing ahead of time to save yourself effort on the big day.
Healthy Appetizers
7. Dairy-Free Spinach Artichoke Dip
This is the best spinach artichoke dip I’ve ever eaten, and the fact that it’s dairy-free is just a bonus! Serve it with tortilla chips, sliced veggies, or your favorite crackers for an easy crowd pleaser.
Why not start with something sweet on a holiday? This chocolate hummus is made with black beans and natural sweeteners, but it tastes like a dessert. Serve it with fresh fruit for dipping, before or after the meal.
Walnuts are quickly cooked with maple syrup and salt for a fast skillet recipe you can make ahead of time. They are hard to stop eating once you start, and make a delicious salad topping, too.
10. Easy Hummus
This homemade hummus recipe is better than anything you’ll buy at the store. Serve it with crackers or sliced veggies while your guests wait for the main event.
If you love the famous Rotel dip, but want a dairy-free option, this recipe will satisfy even the biggest cheese lovers. I serve it to my friends all the time!
Healthy Side Dishes
12. Instant Pot Mashed Potatoes
Once you make mashed potatoes in the Instant Pot, you’ll NEVER make them another way again. They cook in just an 8-minute pressure cooking cycle, and you can mash them directly in the same pot without draining.
The sautéed garlic in this recipe takes the flavor to another level. (And you can make these up to 5 days in advance if you need to– reheating tips included in the post.)
13. Healthy Gravy
This vegan mushroom gravy is naturally gluten-free and dairy-free, because it uses a blender to thicken it all up! I’ve been serving this healthy gravy for the past 5 years at my Thanksgiving table, and everyone always loves it more than the traditional version.
14. Vegan Sweet Potato Casserole
This healthy sweet potato casserole is made with a crispy oat topping instead of marshmallows. The addition of fresh rosemary elevates this dish to something you’d get at a restaurant, but feel free to leave it out if you don’t have any on hand.
15. Maple Glazed Sweet Potatoes
Here’s another take on sweet potatoes, if you want something easier than the casserole. It bakes all in one dish for minimal cleanup, and the crunchy pecans add another layer of texture and flavor.
This gluten-free stuffing is a delicious alternative to the version made with bread, and has all the flavors you love! You can make it up to 3 days in advance, but make sure to add the pecans shortly before serving so they’ll retain their crunch.
17. Vegan Green Bean Casserole
This is my favorite take on green bean casserole, because it features a creamy white bean sauce that you can whip up in a blender, along with a crunchy (not fried) topping.
Use frozen green beans to save yourself some time and effort, like I always do!
18. Clean Green Bean Casserole
This is another take on green bean casserole, for those that need a nut-free and bean-free recipe. It’s entirely made out of vegetables!
19. Cranberry Sauce
Homemade cranberry sauce tastes a million times better than store-bought cranberry sauce, and this easy recipe calls for just 5 simple ingredients. You can make it on the stove top in less than 20 minutes, and try making it ahead up to a week in advance to save yourself some time on Thanksgiving day.
20. Quinoa Pilaf
This quinoa pilaf tastes like stuffing, only it’s made with protein-rich quinoa! Don’t forget to stir in the pecans at the end, for extra crunch and texture.
If you need a low-carb offering at your Thanksgiving table, try cooking mashed cauliflower in a slow cooker. It will save you some stove top space!
22. Creamed Spinach
This dairy-free recipe is made with a simple cashew-based sauce that you can blend together in minutes. Use fresh or frozen spinach for this classic side dish.
This dairy-free recipe has been a fan favorite on my website for years, and for good reason. It tastes amazing, and comes together in just about 15 minutes of effort.
If you love the Jiffy box mix version, you’ll love this gluten-free corn casserole, too. It has the texture of spoon bread, without using eggs or dairy!
Main Entrees
25. Vegan Meatloaf
This vegan meatloaf has the best taste & texture of any recipe I’ve tried, and all of the glowing reviews agree! It’s naturally gluten-free, dairy-free, and egg-free for any holiday guests with special dietary needs.
26. Nut Roast
Need a vegetarian entree? Try this satisfying nut roast. It’s like a meatloaf, only made with a variety of nuts for texture and flavor. If you don’t need a vegan dish, this is one of my favorite options!
This is an easy, yet impressive-looking dish that can be served as a main course. Slice it into wedges and serve it with mashed potatoes and gravy for a beautiful plant-based meal.
Acorn squash is roasted until tender, then stuffed with a heart quinoa stuffing for filling protein. It’s flavorful, and has a variety of appealing textures and colors that will make your holiday table look gorgeous!
29. Pumpkin Pasta
If you want a more casual Thanksgiving meal, why not try pasta? This pumpkin pasta sauce will have your guests licking their plates clean.
For those who prefer a more traditional main course, you can cook a smaller turkey breast in your Instant Pot to save yourself some oven space. This is perfect for smaller families, or those who might not have too many meat eaters at the table– you can offer something for everyone!
Healthy Desserts
These flourless pumpkin bars are naturally sweetened with honey, and have a remarkably fluffy texture for using no flour or oil. For a decadent dessert, don’t forget to serve it with Maple Pecan Glaze.
This is the best pumpkin pie you’ll ever make, and it’s naturally sweetened! The flavor is so much better than the kind you’d buy from a bakery.
Use my gluten-free & vegan pie crust, if you want to make that from scratch, too. (Or save yourself some time and use a store-bought crust!)
33. Vegan Pecan Pie
Here’s another case where the healthy version is actually more delicious, too. The filling is made from a combination of dates and maple syrup, for a gooey center studded with crunchy pecans.
If you’re not a fan of pumpkin pie, or pumpkin is difficult to find, try Sweet Potato Pie instead! This silky pie features notes of cinnamon and nutmeg, and is typically sweeter than the pumpkin version. My family loves it!
35. French Silk Pie
Need a dairy-free chocolate cream pie? Look no further! This version tastes just as delicious as the traditional version, using coconut milk instead of dairy.
This decadent pie features a crisp hazelnut crust and an easy no-bake chocolate filling. Be sure to chill it for at least 2 hours before serving!
If you want dessert ready to serve from the freezer, these pumpkin tarts are for you! You can make them up to 2 weeks in advance, and they have such a creamy and delicious flavor.
I hope this collection of healthy Thanksgiving recipes will be helpful, and I hope you and your family have a wonderful holiday!
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Reader Feedback: What are your favorite holiday recipes? Let me know if you have any recipe requests for the next holiday, too!
Vanessa
Apple pie is my all time favorite, but sweet potato casserole sans marshmallows is a new favorite!
bianca
Great recipes Megan !.
Buon Appetito, everyone
Heather
These are perfect! I love making healthy dressing too:) This recipe looks like a great one to try!;)
maryrose
great recipes thank you
Cadie
Thanks for putting these together in one place! This year I’m attending two Thanksgivings and I’m trying to eat a lot healthier. I think I’ll make two of these dishes and bring them to the dinners that way I at least know I can eat something nutritious and not full of gluten and hydrogenated oils, etc. Keep up the great work, girl!
Cookies n' Creme
Thanks for the recipes! I’ve been wanting to try the cauliflower mashed potatoes for awhile.
On a different topic, I had a question about peanuts. Are they that healthy? Are the organic ones healthy (or at least, not BAD for you in any way)? I just seem to think that something is bad with peanuts; maybe because there is SO MANY peanut allergies out there, it seems there must be something wrong with them or else there wouldn’t be such an allergy epidemic for them. If the pesticides and stuff are what makes them bad, then are organic peanuts OK??
Megan
I hadn’t thought of pureeing mushrooms and parsnips instead of cream – what a great idea!!
Marisa
I love all of these thanksgiving recipes. What do you think would be a good substitute for the shredded coconut, as in the pecan bars and pumpkin tarts? I’m not against using it, but the texture and flavor isn’t my favorite. Any thoughts?
Lisa
I made both the green bean and brussel sprout recipes for Thanksgiving. They were delicious! I have never had parsnips before, so I was particularly excited to use them as a mushroom soup substitute. Two things:
1. I make carmelized onions in a crockpot, based on a tip from a chef friend who said this is common in restaurants. I fill up a crock pot with sliced onions, salt and pepper, and a drizzle of olive oil, and then cook it on low until they turn dark brown (8 – 10 hours). There will be a good amount of liquid in the pot—I pour it in a mug and it tastes just like onion soup. Sometimes I put portions of the onions in the freezer for later use, but these onions are so versatile. They can really dress up a frozen pizza, and are delicious in burritos, and all sandwiches, including a gooey vegan grilled cheese. Cooking the onions in bulk this way will save you some kitchen time, and is a good way to use up onions that are starting to sprout in the pantry. These are the onions I topped my green beans with…yummy!
2. I had plenty of leftover parsnip puree from the green bean recipe that I was tempted to just eat with a spoon. But instead I used it to make a squash casserole. I love squash casserole but haven’t had it in over 20 years, when I had to start avoided lactose. To make the casserole I just steamed yellow squash and a sliced onion until soft, with salt and pepper. Then I layered the steamed veggies in a pyrex dish with the parsnip puree and a few handfuls of shredded vegan cheese. (I used the Daiya chedder blend.) I crunched up some wheat crackers on top and baked it at 350 until bubbly. This may have been the BEST thing I ate in 2013….and I WILL be making it again this weekend!
Thank you for your beautiful website.
Brianna
I made the green bean casserole and the pumpkin pie tarts and both turned out phenomenal! thank you so much for these awesome healthy recipes!
Charlotte
The chocolate peanut butter pie was a hit for Thanksgiving dessert. Thank you for so many choices.