If you are looking for a few healthy options to have as side dishes at your Thanksgiving feast, welcome to your one stop shop. Not only are these recipes much lighter than traditional Thanksgiving sides, but they are also sure to impress your dinner crowd. We are all about easy, healthy, and foolproof recipes! There is no need to complicate things on a day that is bound to have a little bit of stress.

A perfectly golden, roasted turkey is typically the star of the show at the Thanksgiving table. The truth is, though, having a great assortment of side dishes can make or break your big meal. The best side dishes even outshine the turkey, provided they have the right amount of flavor! That is why executing your textures, flavors, and colors is paramount for the best Thanksgiving side dishes.

In this article, we will not provide mainstays like mashed potatoes or roasted Brussels sprouts. You probably have recipes for those items, or you already have your preference on how to make them. Instead, we want to lighten what is a classically heavy meal and provide you with vegetable-forward dishes that offer lots of nutrition, and even more flavor. Even though they may be root vegetable or squash dishes, they are still much lighter than fattening sides you usually see at the table.

Rainbow Roasted Carrots With Maple Tahini Sauce

What a great side dish for the upcoming holiday feast! These roasted rainbow carrots with maple tahini dressing boast big time flavors! Don’t forget the freshly chopped parsley and pomegranate arils for extra flavor and flair.

Click here to make the recipe. 

Baked Butternut Squash Fries

Crispy on the outside and sweet and soft on the inside, baked butternut squash fries are a great low-carb, healthy side dish to bring for Thanksgiving. Don’t forget to make the lemon garlic dipping sauce that accompanies the fries!

Click here to make the recipe. 

Herb-Roasted Acorn Squash

We don’t want to sound overconfident, but this is a near perfect recipe. Roasted to perfection, you just can’t get enough of this squash, which goes above and beyond the typical combination of butter and brown sugar. This recipe takes an herbaceous turn to play off the squash’s inherent sweetness.

Click here to make the recipe. 

Sautéed Garlic Green Beans

Get ready to experience green beans like you’ve never experienced them before. Perfectly blistered with an amazing garlicky punch, these green beans are far from that creamy, fattening casserole that grandma makes. Full of flavor and easy to digest!

Click here to make the recipe. 

Baked Parsnip Fries

Paleo, Whole30, and nightshade-free, these baked parsnip fries are the perfect side dish for your Thanksgiving spread. If you feel like going the extra mile, consider making your own ketchup or dipping sauce from scratch to pair with the fries. 

Click here to make the recipe. 

Holiday Honeycrisp Salad

It’s rare that a salad makes it to the Thanksgiving spread, but let’s change that this year. Gorgeous, refreshing, crispy, zesty, and slightly sweet, this holiday Honeycrisp salad will go great at your big holiday feast, or even a regular weeknight dinner.

Click here to make the recipe. 

Mashed Butternut Squash

You’ve never seen a butternut squash recipe like this one! This mashed butternut squash is creamy, comforting, and exhibits subtly sweet and earthy flavors. This is an excellent last-minute dish because it requires very little cooking effort on your part. Just have a sharp knife and be careful when cutting the butternut squash in half.

Click here to make the recipe.

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Everyone loves fries, not matter if they are shoestring, crinkle cut, waffle-shaped, or thick cut. Fries from fast food establishments, however, are typically fried in unhealthy oils and then overly salted. If you want to enjoy fries and get more nutrients out of this classic side dish, you need a recipe like this one. You can easily transform the butternut squash into fries! Baked butternut fries are paleo-friendly, vegan, gluten-free, and wonderfully crisp on the outside and pillowy on the inside.

Similar to sweet potato fries, butternut fries are inherently sweeter than your standard potato. To balance that sweetness, add savory spices and seasonings. Butternut squash and thyme are a classic pairing, and you cannot forget the sea salt, paprika, black pepper, and garlic powder. Butternut squash contains a lot of fiber and is much lower in calories than potatoes. Plus, they offer lots of vitamin A, vitamin C, and magnesium. As long as you don’t burn the fries to a crisp, you’l be able to reap their health benefits.

Now, to ensure an optimal crispy exterior, you dust the butternut fries with corn starch. Let them sit in the corn starch for about 10 minutes and then shake off excess before seasoning. Once you season the fries, scatter them across a baking sheet, drizzle with olive oil, toss to coat, and then bake in the oven. You have to keep an eye on the fries to ensure that they cook evenly. Ideally, flip halfway through and then you can broil them for about five minutes at the end to crisp them up. Best served with a lemon garlic sauce (click here for recipe).

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It’s that time of year when winter squash varieties appear at farmers’ markets or on grocery store shelves. Squash fall into two categories: winter and summer. The category they fall into depends on whether they’re harvested and consumed when they are immature or fully developed. Winter squash varieties include butternut, acorn, kabocha, and Delicata, to name a few. 

When mature, winter squash have a hard exterior (rind) that protects them from the elements, such as frost, snow, wind, and rain. That is why they are ideal for long-term storage. The squash you acquire will dictate the type of dish you can make with it. Some squash varieties, such as spaghetti squash, can be the star of the show, while others work for appetizers or sides. Continue reading to learn about some excellent winter squash that exhibit impressive health properties. 

Spaghetti Squash

Trying to avoid pasta? Spaghetti squash is a great alternative that offers much more nutrients than packaged pasta. When you cook spaghetti squash, the flesh takes on a stringy texture, which resembles noodles. It is much lower in carbs than other squash in this list, providing just 29.9 grams of carbs per cup. Additionally, spaghetti squash offers B vitamins, vitamin C, manganese, and fiber, but is lower in nutrients when compared to butternut or acorn squash varieties. 

Kabocha Squash

The kabocha squash, or Japanese pumpkin, has a dark green exterior and bright orange flesh that is surprisingly sweet. You can roast, steam, or boil kabocha squash and add it to stews, soups, baked goods, and even salads. Because of its inherent sweetness, kabocha squash is a common ingredient in sweet dishes like pies and cakes. Nothing beats a savory kabocha squash winter soup, though! Kabocha squash exhibits impressive antioxidant activity, being high in vitamins A and C. It is also a great source of potassium, calcium, beta-carotene, and fiber.

Blue Hubbard Squash

Quite an interesting name for a squash, don’t you think? This unique winter squash has a beautiful bluish-green rind and sweet, yellow flesh that is rich in fiber, potassium, vitamins A and C, and other nutrients. One cup of this squash provides 10 grams of fiber, which satisfies 35% of the recommended daily intake (RDI) of fiber. Eating more fiber helps promote digestive health, regulating bowel movements and fueling the growth of beneficial gut bacteria. 

Acorn Squash

The acorn squash belongs to the same plant family as zucchini, pumpkins, and butternut squash. Shaped like an acorn, this squash can vary in color, with the exterior ranging from white to dark green. The flesh is yellow-orange and offers a slightly sweet yet nutty flavor, making it great for fall and winter dishes. Acorn squash is a great source of anti-inflammatory and antioxidant compounds, including alpha-carotene, beta-carotene, and zeaxanthin, all of which work to fight oxidative stress. Finally, acorn squash is rich in vitamins A and C, some B vitamins, potassium, and magnesium. 

Delicata Squash

The Delicata squash isn’t quite as popular as acorn or butternut squash, but it does have a naturally sweet flavor. The flavor is very similar to that of the pie pumpkin, but it has a thin, tender skin, making it easy to peel. It is low in calories and rich in potassium, making it a great food for people who aim to control blood pressure. One cup of Delicata squash provides 13% of the RDI of potassium. Delicata squash is also highly versatile and a great source of complex carbohydrates. 

Butternut Squash

Butternut squash is one of the most popular types of winter squash, exhibiting a sweet, nutty flavor. Packed with fiber, vitamins, minerals, and protective plant compounds, butternut squash needs to be on your fall and winter grocery list. One cup of cooked butternut squash provides 100% of the RDI of vitamin A, and over 30% of the RDI of vitamin C. Both of these vitamins act as antioxidants, working to neutralize free radicals in the body. That process helps protect cells against damage that may potentially cause disease. In addition to the vitamins A and C, butternut squash contains potassium, manganese, magnesium, and plant pigments. 

Red Kuri Squash

This type of Hubbard winter squash is quite striking and has an interesting tear-drop shape with a vibrant reddish-orange exterior. The flesh is highly sweet and packs a serious nutritional punch, offering lots of vitamins A and C, and minerals like potassium. The skin becomes very tender and edible when you thoroughly cook this squash, making it very easy to handle. It is a common ornamental squash for common decor, but don’t forget that you can eat it too!

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It’s rare to enjoy a soup that fills you up. This vegan kabocha squash soup has a luxuriously creamy texture that keeps you coming back, spoonful after spoonful. It truly ticks all the boxes, and the best part (besides the addictive flavor) is that it comes together in just 30 minutes. Just keep in mind that cutting the kabocha squash will prove challenging and we suggest you sharpen your knife and proceed with caution.

Peeling and chopping a kabocha squash, or similar squash for that matter, is a challenge in and of itself. If you prefer not to handle that labor intensive process, you may be able to find pre-cut pumpkin or some squash variety at your local grocery store. Kabocha squash has a thick skin that you cannot peel with a regular peeler, so you have to cut it off with your knife. It looks like a smaller green pumpkin that tastes a little sweeter than butternut squash. That’s why it is the perfect squash to balance out the intensity from the cayenne pepper and ginger.

One of the cooler aspects of kabocha squash is that it has a lower glycemic load than sweet potato and pumpkin, so it won’t spike your blood sugar. It is a rich source of beta-carotene, which is a precursor to vitamin A, a nutrient that benefits the skin, eyes, immune system, and more. Finally, kabocha squash provides lots of vitamin C and small amounts of calcium, B-vitamins, potassium, iron, and magnesium. That means this soup is both highly delicious and nutritious. You won’t regret making it!

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Is there anything better than a warm bowl of comforting soup during a crisp autumn evening? A relaxing massage on a tropical beach might rival the bowl of soup, but just imagine that it isn’t for the sake of our argument. The ingredients in that bowl of soup, though, can either benefit or harm your health. Fortunately for you, the soups in this article are made from whole food ingredients and free of preservatives, excess sodium, added flavors, and unhealthy fats. 

There are many different soups, yet people tend to stick to a few classics: chicken noodle, tomato, or minestrone. If you purchase these soups in their canned form, chances are they are riddled with sodium, saturated fat, and processed ingredients. If you tend to enjoy soup when you are sick, you don’t want to put harmful ingredients in the body. In order to recover more quickly, the body requires nutritious foods that contain essential vitamins and minerals. The antioxidants in vegetables can help fight inflammation and get you on the mend more quickly than a can of beef stew.

Now, you do not have to fall ill in order to enjoy a bowl of soup. Comfort your soul on a crisp fall evening with one of the following soup recipes. If you make one of these soups, drop a comment and let us know how you liked it!

Creamy Celeriac Soup

This soup has a luxurious texture and depth of flavor. There is a slightly nutty flavor that makes this the perfect warming fall soup. It’s very easy to make, containing many members of the allium family, including leeks, onion, and garlic.

Click here to make the soup.

Roasted Root Vegetable Soup

Warm, comforting, and very filling, this roasted root vegetable soup includes root veggies like squash, carrots, and potatoes, and onion. Although we have a list of ingredients, you can take a little creative liberty with your root veggies.

Click here to make the soup.

Zucchini Potato Soup

An easy, velvety zucchini potato soup that is perfect for the chilly days of fall and winter. It makes for a great non-dairy, filling dinner!

Click here to make the soup.

Slow Cooker Butternut Squash Soup

Winter squash? Didn’t fall just start? You are not wrong but winter squash refers to squash that are harvested during the fall. And this soup uses one of the most notable squash of the season: the butternut squash. It’s easy to prepare, cozy, and has incredible depth of flavor.

Click here to make the soup. 

Tomato Lentil Soup

Get ready to feast on this culinary creation. This dairy-free, creamy tomato lentil soup is incredibly satisfying and packed with protein. It’s very adaptable, so you can put a little creative culinary spin on the recipe if the inspiration strikes.

Click here to make the soup. 

Roasted Carrot Soup

Slurping a hot soup on a chilly fall evening somehow puts an end to the chaos of the world and allows you to focus on enjoying deliciousness. Give your body and soul a comforting hug with every spoonful of this roasted carrot soup.

Click here to make the soup.

Vegan Tomato Basil Soup

Made with simple ingredients that yield a rich soup with serious depth of flavor, this vegan tomato soup may contend with the best of the best. 

Click here to make the soup.

Simply Vegan Tasty Tortilla Soup

When you see a bowl of tortilla soup, the natural response is to devour it. Even though there is some prep work for this vegan tortilla soup, don’t be afraid! Add everything to a pot and let the flavors intensify!

Click here to make the soup.

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Peaches, nectarines, plums, apricots, and cherries are classic summer fruits, but you can’t forget about melons. Perfectly sweet and ripe for the eating, melons also get their time in the spotlight during the summer months. They may not seem like summer fruits because you can always find watermelons, cantaloupes, and honeydews in stores year round. Visit a grocery store that features seasonal items or a farmer’s market and you’ll find melons in great supply. 

We’re confident in saying that there are many melons you’ve never tried or heard of in your life. Melon mania is here and your window of opportunity is closing to enjoy these water-rich, nutrient dense fruits. Melons belong to the same botanical family as cucumbers, squash, and gourds. Unlike zucchini and cucumbers, melons are very sweet, especially when ripe. We detail more melon facts below. 

Melons 101

Melons are fragrant, juicy, and incredibly sweet. They have a long history of being staple fruits in many cultures, and they fall into two species:

• Cucumis melo, which includes cantaloupes, honeydews, and muskmelons
• Citrullus lanatus, also known as watermelons, which includes yellow watermelons and sugar babies (these look like watermelons but differ slightly)

There are unique varieties that reveal themselves at farmers markets and local grocery stores during peak season. How do you pick the perfect melon, though? Well, put your ear to the melon and listen for the ocean’s song. No, don’t do that. To judge the ripeness of a watermelon, tap it and listen for a dull “plunk” sound. For honeydews and winter melons, the blossom end should give when you apply a little pressure. Finally, smell muskmelons and cantaloupes to take note of a strong fruity aroma. 

Summer Kiss Melons

Summer Kiss melons have a distinctive color, but the flavor is a bit more subdued than other melons. It looks like a cantaloupe on the outside, but the flesh is nearly identical to the flesh of honeydew, only the center has an orange hue. It is very creamy and rich and works as a refreshing snack, but you can incorporate it into smoothies, salsas, and summer fruit salads.

Santa Claus Melons

Christmas in July? It is when this melon shows up in the kitchen! Sometimes referred to as piel de sapo (toadskin), Santa Claus melons resemble small watermelons that are a bit more oblong in shape. They have gold or bright yellow stripes that break up the green. The brighter the yellow stripes, the riper the melon. The flesh is similar to honeydew, only it is a bit more pale green or mild yellow.

Hami Melons

Native to China, the Hami melon is oblong just like the aforementioned Santa Claus melon, only a bit smaller. It belongs to the muskmelon family and tastes very similar to a cantaloupe, only the flavor profile is sweeter and the flesh is crispier. To help balance the sweetness, squeeze a lime wedge over the fruit when you eat it fresh.

Yellow Watermelons

Yes, the flesh of this watermelon is really yellow! If you want to enjoy this as a thirst-quenching treat (given that watermelons are 92% water), chill it for a few hours prior to serving. Depending on the variety, yellow watermelons range from small to large, weighing as little as six pounds or more than 20 pounds. 

Casaba Melons

This melon may look more like a winter squash than a refreshing summer melon, but don’t judge this tasty fruit by its exterior. Casaba melons have a bright yellow rind, which can look somewhat wrinkled or withered. The flesh is a similar color to that of a honeydew, but it is incredibly sweet and creamy. A lot of people agree that the flavor is more mild and reminiscent of a cucumber. 

Crenshaw Melons

This melon has made a name for itself because it is one of the sweetest varieties available. It ripens from midsummer to early autumn and tends to weigh anywhere from eight to 10 pounds. The Crenshaw melon has a pink-orange flesh that is very thick and an aroma that will blow you away. It goes great with savory and salty flavors. 

Golden Honeydew Melons

Have you ever opened a bag of chips and realized that most of the bag was just air? You won’t be disappointed like that when you open a golden honeydew melon. It has a small cavity, which means that you get to enjoy more fruit! Look for a slight opening at the blossom end to detect when they’re ripe.

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Anyone can say that their New Year’s resolution is to eat healthy foods and lose weight. To put that plan into action is a different story entirely. It can be very challenging to start eating healthier foods, especially if those foods aren’t in regular rotation in normal recipes. So how does one start “eating healthy” all of a sudden, for example, as a New Year’s resolution? Well, it is quite easy to eat in a healthier way with a list of recipes to choose from.

For any resolution, it is best to have a plan and an accountability partner. Having someone accompany you on your health journey means that you can share recipes with that person. Is there a slightly competitive nature? Absolutely, but the support system is truly the gift of an accountability partner. Plus, if you eat out together, you can take turns finding healthy restaurants to try, which can open your eyes to new possibilities with different foods. 

If you want to start making healthy changes in the kitchen, then you need to have recipes to choose from. This article aims to help you on your path to better help by providing you with a series of recipes. Some of the recipes are raw vegan, meaning that our cleansers can enjoy them, while others are for vegans and vegetarians. Some of these recipes may even help detox the body after a long and indulgent holiday season. Eating healthier just makes you feel lighter, and the best part is that you don’t have to sacrifice flavor to feel this way! Here are some healthy choices to get you started on a healthier year of eating. 

Chocolate Banana Chia Pudding

Enjoy this chocolate banana chia pudding as a healthy breakfast or snack. It contains seven simple ingredients and is even simpler to make.

Click here to make the recipe.

Refreshing Winter Fruit Salad

Colorful, refreshing, and rich in nutrients, this winter fruit salad is tossed in a citrus lime dressing that perks up your taste buds.

Click here to make the recipe. 

Digestion Supporting Green Drink

This green smoothie is loaded with fiber and beneficial for everyone, whether you are irregular or have a stellar digestive system.

Click here to make the recipe. 

Tasty Tabbouleh

Learn how to make an authentic, tasty tabbouleh salad that is the perfect, refreshing, light dish you need for your diet resolutions.

Click here to make the recipe. 

Vegan Butternut Squash And Chickpea Stew

There’s nothing like using seasonal produce to make delicious recipes. That’s why we love this hearty butternut squash and chickpea stew.

Click here to make the recipe. 

Roasted Root Vegetable Soup

Warm, comforting, and very filling, this roasted root vegetable soup includes root veggies like squash, carrots, and potatoes, and onion.

Click here to make the recipe. 

Sautéed Zucchini Hummus Wraps

Cooked to perfection, the buttery zucchini rolls up beautifully with the rest of the fresh ingredients in these vegan hummus wraps.

Click here to make the recipe. 

Vegetable Detox Soup

This vegetable detox soup is the perfect, flavorful one pot recipe that helps you get back on track after a season of unhealthy eating.

Click here to make the recipe. 

Coconut Cream Pie Chia Pudding

Dive into dessert in the healthiest way possible! A spoonful of this coconut cream pie chia pudding will excite your taste buds.

Click here to make the recipe. 

Lemon Ginger Immune-Boosting Sorbet

Obey the sorbet! Boost your immune system with a bowl of this sweet and tangy dessert. Ginger lemon sorbet is exactly what you need in life.

Click here to make the recipe.

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Roasted root vegetables can be an incredible side dish. It’s often a colorful medley ingredients, including squash, potatoes, onion, carrots, garlic, turnips, parsnips, or beets. While this soup doesn’t use all of those ingredients, it does use a few winter staples, some of which exhibit impressive antioxidant properties. In fact, three of the ingredients in this soup are excellent sources of beta-carotene!

Although we have a list of ingredients, you can take a little creative liberty with your root veggies. We don’t recommend using beets because they will turn your soup red quickly. The combination of sweet potatoes, butternut squash, carrots, and parsnips is quite tasty and the ingredients complement one another. If you want your soup to be more peppery, swap out the parsnips for some turnips. Just make sure that you always include red onion in the roasting pan, in addition to the onion you’ll sauté for the the soup base.

After the vegetables are nicely charred and fork tender, you’ll need to transfer them to a blender, along with your soup base. Now, if you have an immersion blender, you can pour the roasted vegetables into the large pot with your soup base and blend that way. Choose your own destiny, but make sure to savor the flavors along the way!

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A traditional Thanksgiving dinner isn’t the epitome of health. In fact, it is the antithesis of health, and gorging oneself into a food coma is the ultimate goal. The giant spread usually consists of holiday pies and carb-centric sides that are loaded with sugar and fat. But if you want to lighten up the menu this year, we have some great Thanksgiving side dishes that will do the trick. 

It can be scary to divert from the familiar, but sometimes you need to jump into the deep end. You can search for new twists on green bean and sweet potato dishes, for example, and invite new flavors to the party. Feature seasonal produce items like Brussels sprouts or replace potatoes with celeriac, another seasonal produce item. One of the primary things that we encourage you to do is add more greens and refreshing dishes to your Thanksgiving spread. Not only does this increase your vegetable intake, but it also nourishes the body and makes the digestive system happier.

Ahead, you’ll find seven easy and healthy recipes that will go great with your Thanksgiving feast. Not only are they scrumptious, but they are a lot lighter than the traditional sides that accompany the big meal. They include more vegetables, some of which are seasonal, and aim to help you feel lighter on the day. 

Pomegranate, Avocado, & Citrus Brussels Sprouts Salad

Brussels sprouts make a great canvas for the color and flavor of fresh pomegranate arils, creamy avocado, and citrus dressing.

Click here to make the recipe. 

Roasted Brussels Sprouts With Cranberries & Pecans

Making Brussels sprouts taste good can be a challenge, but this recipe will have you craving them every day during the holiday season.

Click here to make the recipe. 

Quick And Simple Roasted Broccolini

This roasted broccolini side dish pairs well with just about every meal. No, seriously, it does and you’ll have to try it to believe us. Simplicity is the name of the game in this recipe!

Click here to make the recipe. 

Rainbow Roasted Carrots

Are you ready to taste the rainbow? Far from Skittles, these herbaceous, roasted rainbow carrots are the perfect Thanksgiving side.

Click here to make the recipe.

Mashed Butternut Squash

You’ve never seen a butternut squash recipe like this one. This mashed butternut squash is creamy, comforting, and the perfect side to accompany any feast.

Click here to make the recipe. 

Quinoa Stuffing With Apple, Sweet Potato, & Hazelnuts

This is a healthy twist on a holiday classic. If you are trying to go gluten-free this Thanksgiving, this is the stuffing recipe you need.

Click here to make the recipe.

Cinnamon Maple Instant Potato Mashed Sweet Potatoes

Get a healthy dose of beta-carotene and complex carbohydrates when you indulge in this dish. The maple syrup enhances the inherent sweetness of the sweet potatoes.

Click here to make the recipe.

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Cranberries are not only reserved for cranberry sauce on Thanksgiving. You can impart the sweet-tart cranberry flavor into myriad recipes! From snacks and appetizers to entrees, desserts, and more, cranberries find their way into unique fall and winter favorites. Since they are only available for a short while, get your hands on them to make some of the recipes in this article.

Cranberries primarily consist of carbs and fiber, but they are also 90% water. They are some of the best sources of antioxidants, which work to fight free radicals. The most common health benefit associated with cranberries is the fact that they may help prevent urinary tract infections (UTIs). A-type proanthocyanidins prevent the binding of E. coli in the bladder, a common first step in getting an infection. If you usually develop UTIs, you may want to incorporate fresh cranberries, or fresh cranberry juice, into your diet. This is an excellent proactive approach to living a healthier lifestyle. 

The same A-type proanthocyanidins, which only exist in cranberries, that reduce the risk of UTIs also reduce bad bacteria in the gut. More research is necessary, but preliminary research shows that cranberries promote optimal digestive health. Lastly, and then we will provide you with the recipes, the certain antioxidant compounds in cranberries may exhibit anti-cancer properties. Needless to say, cranberries are superfoods that deserve a featured spot in your diet. 

Cranberry Persimmon Pomegranate Smoothie

Embrace some of fall’s most nutritionally diverse ingredients when you enjoy this refreshing cranberry persimmon pomegranate smoothie.

Click here to make the recipe. 

Cranberry Orange Vitamin C Smoothie

Not only is this a tangy, refreshing, and tasty creation, but it also packs a healthy dose of vitamin C, antioxidants, and other minerals.

Click here to make the recipe.

Cranberry Pistachio Energy Bites

These quick and easy-to-make energy bites are packed with great flavor and a ton of nutrients. The best part is you don’t have to bake them!

Click here to make the recipe.

Healthy Homemade Cranberry Sauce

This cranberry sauce is free of refined sugars and uses fresh cranberries! It’s citrusy, rich, vibrant and incredibly delicious.

Click here to make the recipe.

Spicy Cranberry Hummus

What are you making for your holiday meal? If you need a seasonal appetizer to start the meal off right, this cranberry hummus is the ticket!

Click here to make the recipe.

Red Cabbage And Carrot Cranberry Slaw

Delicious and easy to make, this red cabbage and carrot slaw contains dried cranberries, walnuts, and shredded apples.

Click here to make the recipe.

Cranberry, Apple, And Brussels Sprout Salad

A shaved Brussels sprout salad made with dried cranberries, apple, walnuts, and pomegranate salad embraces the best fall produce items.

Click here to make the recipe.

Kale Salad With Almonds, Cranberries, And Apples

Boost your nutrient intake by enjoying this raw vegan kale salad that’s perfectly balanced with apples, cranberries, and a tart vinaigrette.

Click here to make the recipe.

Butternut Squash And Cranberry Quinoa Salad

This salad combines some of fall’s tastiest flavors in one healthy bowl. The balsamic vinaigrette really elevates the butternut squash.

Click here to make the recipe.

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