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Two delicious additions to your Thanksgiving table

By Jen Urban

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All recipes in this post developed by Kate Sherwood, The Healthy Cook.

Click here for a printer-friendly version of these recipes.

Balance out the rich foods on your holiday table with these refreshing, vegetable-centered dishes.

Fall Sauté

Don’t worry, the radish will lose its bite when you cook it.

Time: 30 minutes

1 Tbs. extra-virgin olive oil
3 cups chopped butternut squash
2 cups chopped apple
1 cup chopped radish
1/4 tsp. kosher salt
1/4 cup toasted salted pumpkin seeds

1. In a large non-stick pan, heat the oil over medium-high heat until shimmering hot. Sauté the butternut squash, apple, and radish until tender, 5-7 minutes.

2. Season with the salt and top with the pumpkin seeds.

Serves 6.

Per serving (1 cup):

  • Calories: 100
  • Total fat: 5 g
  • Sat fat: 1 g
  • Carbs: 15 g
  • Fiber: 3 g
  • Total sugar: 6 g
  • Added sugar: 0 g
  • Protein: 2 g
  • Sodium: 105 mg

 

Carrot Herb Salad

Time: 10 minutes

2 Tbs. red wine vinegar
2 Tbs. extra-virgin olive oil
1/4 tsp. kosher salt
pinch of hot paprika
3 cups shredded carrots
1/2 cup fresh herbs (mint, parsley, and/or cilantro), chopped
1/2 cup pomegranate seeds

1. In a large bowl, whisk together the vinegar, olive oil, salt, and paprika.

2. Toss the carrots in the dressing.

3. Mix the herbs and pomegranate seeds with the dressed carrots.

Serves 6.

Per serving (1/2 cup):

  • Calories: 70
  • Total fat: 4.5 g
  • Sat fat: 0.5 g
  • Carbs: 6 g
  • Fiber: 2 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 1 g
  • Sodium: 100 mg

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