4 Healthy Thanksgiving Side Dishes

ROASTED PEAR & PECAN SALAD

Ingredients

• 2 large red pears, quartered & cored
• ½ C. honey
• ½  tsp. Fresh cracked black pepper
• ½ tsp. Ground cinnamon
• 1 ½ C. pecan halves
• ½ C. white balsamic vinegar
• 1 shallot minced
• 1 Tbsp. Dijon mustard
• 1 Tbsp. honey
• ½ tsp. Salt
• ¾ C. light olive oil
• 10 oz. mixed greens
• 10 oz. spinach
• 5 oz. crumbled blue cheese
• 1 C. dried cherries

Instructions

1. Preheat oven to 400 degrees.
2. Place the quartered pears on a jelly roll pan lined with parchment paper, set aside.
3. Heat the honey in a small pan over medium heat, stir in the fresh cracked black pepper, cinnamon and cook for 3 to 5 minutes.
4. Using a spoon, coat pears with some of the honey mixture, then add the pecans to the pan with the remaining honey mixture, toss to coat well then pour pecans onto the lined jelly roll pan with the pears, bake for 20 minutes, remove and cool.
5. Meanwhile, in a small bowl, mix together the white balsamic vinegar, shallot, Dijon mustard, honey and salt until well blended, stream in the olive oil, whisking continuously to incorporate vinaigrette.
6. Combine the mixed greens and spinach, place even amounts of greens on each salad plate, topped with some of the pepper cinnamon pecans, roasted pears, crumbled blue cheese and dried cherries, drizzle with the vinaigrette and serve immediately.

WILD RICE, CRANBERRY & HAZELNUT SALAD

Ingredients

• ½ C. red wine vinegar
• 1 shallot, chopped
• 1 Tbsp. Dijon mustard
• 1 Tbsp. honey
• ½ tsp. Salt
• ¼ tsp. Fresh cracked black pepper
• ¼ tsp. Red pepper flakes *optional
• ¾ C. olive oil
• 4 C. cooked wild rice
• 2 ribs of celery, sliced
• 2 - 3 green onions, thinly sliced
• ½ C. dried cranberries
• ½ C. toasted hazelnuts, walnuts or pecans
• Baby kale or mixed greens *Optional

Instructions

1. In a blender on low speed blend the red wine vinegar, shallot, Dijon mustard, honey, salt, pepper and red pepper flakes if desired, slowly stream in the olive oil and blend for 2 minutes, set aside.
2. In a large bowl mix together the cooked wild rice, celery, green onions, dried cranberries and toasted nuts, add some greens, drizzle with the desired amount of vinaigrette and toss to coat.

SPICY SQUASH SOUFFLE

Ingredients

• 1/2 C. chicken or vegetable broth
• 1/4 C. butter
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 tsp. Curry powder
• ¼ - ½ tsp. Cinnamon
• ⅛ tsp. cayenne pepper
• 1 tsp. salt
• ½ tsp. black pepper
• 3 C. cooked butternut squash
• 3 eggs, whites & yolks separated
• 1 C. pepitas or toasted pecans

Instructions

1. Preheat oven to 350 degrees.
2. Place half of the broth, butter, onion, garlic, curry powder, cinnamon, cayenne pepper, salt, pepper, squash, and egg yolks into a blender, puree the mixture scraping down sides as needed, pour into a large bowl then repeat with remaining half of ingredients and pour into the bowl.
3. In a separate bowl, whisk the egg whites until soft peaks form, using a rubber spatula, gently fold egg whites into squash mixture until evenly blended, but not over mixed.
4. Gently pour mixture into a greased 3-quart casserole dish, sprinkle with pepitas or toasted pecans and bake for 35 -40 minutes or until a knife inserted in the center comes out clean.

SPINACH ARTICHOKE DRESSING

Ingredients

• 2 Tbsp. butter
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 celery stalks, diced
• 3 C. fresh spinach, chopped
• 14 oz. can artichoke hearts, drained & chopped
• 2 eggs
• ½ C. Parmesan cheese
• ¼ C. softened cream cheese
• 1 – 1 ½ C. chicken broth
• ½ C. butter, melted
• 10 oz. package herb stuffing mix

Instructions

1. Preheat oven to 350 degrees.
2. In a large skillet melt butter and sauté garlic, onion, celery spinach and artichoke hearts for 5-7 minutes or until just tender.
3. In a large bowl, using a whisk or a hand mixer beat the eggs, Parmesan cheese, cream cheese, chicken broth and butter together.
4. Add the sautéed vegetables and herb stuffing, stir well to combine and pour into a 3-quart oven safe dish.
5. Cover with foil and bake for 30 minutes, remove foil and bake for an additional 20-25 minutes or until heated through and top is golden brown.

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