53 Healthy Thanksgiving Recipes to Brighten Up the Table
What 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.
Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco1/53Festive Red Cabbage and Radicchio Salad
Photograph by Isa Zapata,Food Styling by Maggie Ruggiero,Prop Styling by Christine Keely2/53Pear 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 Kaminski3/53Shaved Fennel Salad With Croutons and Walnuts
Photograph by Elliott Jerome Brown Jr., food styling by Thu Buser, prop styling by Sean Dooley4/53Roasted Cauliflower Salad With Feta and Dates
Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker5/53Radicchio and Apple Salad With Mustardy Croutons
Bitter 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 Leng6/53Kale Salad With Pecan Vinaigrette
Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng7/53Bitter Greens With Cranberry Dressing
Cranberry 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 Keely8/53Spiced Lentil and Carrot Salad
Warm 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 Allen9/53Pumpernickel Panzanella
Panzanella 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 Herriott10/53Smoky Carrot Dip
Roasted 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.
Photograph by Emma Fishman, food styling by D’mytrek Brown, prop styling by Elizabeth Jaime13/53Yuzu Kosho Deviled Eggs
Yuzu 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 Massillon14/53Deviled Cashews
Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz15/53Green Bean Salad
Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness16/53Roasted Delicata Squash With Crispy Onions
Photograph by Isa Zapata, Food Styling by Maggie Ruggiero, Prop Styling by Christine Keely17/53Collard Greens Vinaigrette
Photograph by Emma Fishman, food styling by Susie Theodorou, prop styling by Sophie Leng18/53Green Beans and Mushrooms With Crispy Shallots
When 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 Kaminski19/53Stir-Fried Brussels Sprouts
Photograph by Jenny Huang, Food styling by Susie Theodorou, prop styling by Martha Bernabe20/53Roasted Brussels Sprouts With Gochujang Brown Butter
Toss sprouts with spicy, nutty gochujang brown butter. Or, for something simpler, go for classic roasted brussels sprouts.
Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco22/53Miso-Glazed Carrots With Scallion Gremolata
Photo by Chelsie Craig, Food Styling by Dana Bonagura23/53Maple-Glazed Carrots
Maple 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 Kaminski24/53Shaved Carrots With Charred Dates
Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio25/53Smashed Green Beans With Lemony Sumac Dressing
Blanch, 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.
Photograph by Lucia Bell-Epstein, Food Styling by Drew Aichele, Prop Styling by Linden Elstran27/53Broccoli Rabe With Pecorino Crunch
Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz31/53Sweet-and-Spicy Squash With Scallion Oil
Inspired 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 Strangio32/53Winter Squash Bharta
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski34/53Burnished Potato Nuggets
Photo by Gentl and Hyers, food styling by Susie Theodorou, prop styling by Nina Lalli36/53Sweet Potatoes With Tahini Butter
Steaming sweet potatoes makes their flesh especially soft and fluffy, ready for generous smears of tahini butter. Lime juice, soy sauce, and sesame oil make the flavors especially dynamic, and a welcome savory counterpoint to classic sweet potato casserole.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski37/53Shingled Sweet Potatoes With Harissa
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski39/53Wild Rice Dressing
Chewy 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 Herriott40/53Stock-Braised Turkey Legs
If 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 Kaminski41/53Dry-Rubbed Turkey Breast
Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling Christine Keely42/53Salmon With Sizzled Nut Salsa
Photographs by Elliott Jerome Brown Jr. & Travis Rainey, Prop Styling by Emma Ringness, Food Styling by Kaitlin Wayne43/53Chickpea Tachin With Herb Salad
A 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 Velasquez44/53Vegan Tofurkey With Mushroom Stuffing and Gravy
Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness46/53Mushroom Bourguignon
A 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 Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen48/53Gluten-Free Carrot Cake
Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness50/53Pear Tarta De Santiago
Photograph by Isa Zapata, food styling by Pierce Abernathy, prop styling by Olga Grigorenko51/53Vegan Chocolate Mousse With Sesame Brittle
Rich chocolate mousse gets a crackly crown of sweet sesame brittle. Serve it in individual glasses for a holiday-party-worthy capper that’s entirely vegan—and a little different from the usual parade of Thanksgiving desserts.
