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Healthy Thanksgiving Sides
From fall salads and roasted vegetables to lightened up classics like stuffing and mashed potatoes here are 50+ easy and healthy Thanksgiving sides to add to your holiday menu!
Prep Time
5 mins
Cook Time
20 mins
Chill Time
30 mins
Total Time
55 mins
Servings:
6
Calories:
229 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
Salad
- 1 pound Green bean trimmed, fresh
- ⅓ cup nut chopped (I used walnuts, toasted
- ⅓ cup dried cranberries
Dressing
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons extra-virgin olive oil
- 1 ½ teaspoons maple syrup
- 2 Tablespoons shallot minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
Fried Shallots
- ¼ cup olive oil or avocado oil
- 1 cup shallots sliced
Instructions
- Preheat oven to 350°F. Add nuts to a small baking sheet and place in the heated oven for about 10 minutes to toast, until they are golden and fragrant. You can toast nuts whole and chop after toasting or toast chopped nuts. If your nuts are already chopped it will take less time for them to toast. This step is optional but recommended.
- Blanch the green beans by bringing a large pot of water to a boil. Once boiling, add the green beans and cook for 2-3 minutes, until tender, but still have a slight crunch. Drain and add to an ice bath to stop the cooking process.
- In a large bowl, whisk together apple cider vinegar, olive oil, maple syrup, minced shallots, dijon mustard, sea salt and pepper.
- Add blanched green beans, nuts and dried cranberries into the bowl with the dressing. Toss to coat and refrigerate for at least 30 minutes to allow the flavors to blend.
- While salad is chilling, make fried shallots by slicing shallots into thin rings with a knife or mandoline. Add shallots and oil to a frying pan. Turn heat to medium-high and saute shallots for about 5-7 minutes. Turn the heat to medium-low and continue cooking for 3-5 more minutes or until shallots are golden and crispy. Keep an eye on them as they can burn quickly! Transfer the fried shallots to a plate or pan lined with paper towels or a clean dishcloth to soak up the extra oil. Let cool completely.
- Once you’re ready to serve, mix your salad together (the dressing will go to the bottom after sitting) and top it with the fried shallots right before serving.
Cup of Yum
Nutrition Information
Serving
1/6 of recipe
Calories
229kcal
(11%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Sodium
220mg
(9%)
Potassium
208mg
(4%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 229
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 229kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 220mg | 9% |
| Potassium | 208mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.