Healthy Thanksgiving Recipe Playbook: 3 Chef-Inspired Dishes Your Family Hasn’t Tried (Yet)

If you love Thanksgiving and love feeling good in your leggings the next day, this one’s for you. Instead of another marshmallow-topped casserole, we’re bringing three healthy, family-friendly Thanksgiving recipes inspired by some of the biggest names in food—Yotam Ottolenghi, Samin Nosrat, and Melissa Clark.

These recipes are:

• Veggie-forward and nutrient-dense
  

• Unique enough to get everyone talking
  

• Doable for a busy home cook (no restaurant drama)
  

• Designed to sit beautifully next to your turkey—or shine in a mostly-vegetarian spread
  

We’ll quickly introduce each chef, share why we love their approach, then give you cookbook-style recipes with ingredients, step-by-step instructions, and approximate calories per serving.

1. Ottolenghi-Inspired Roasted Butternut Squash & Red Onion with Tahini & Za’atar

Yotam Ottolenghi is the London-based chef and cookbook author famous for making vegetables feel like the main event. His books Plenty, Jerusalem, and Plenty More turned roasted veggies, bold Middle Eastern flavors, and vibrant herbs into global cravings, especially for home cooks who wanted restaurant-level veg at home. 

One of his most loved dishes is a roasted butternut squash and red onion platter with a creamy tahini sauce and za’atar on top—simple, stunning, and naturally gluten-free, vegetarian, and packed with flavor, often suggested as a holiday or dinner-party side.

Our version keeps the spirit of Ottolenghi’s recipe—sweet squash, caramelized red onion, silky tahini, crunchy nuts, and za’atar—while staying weeknight-friendly and Thanksgiving-table ready.

Roasted Butternut Squash & Red Onion with Tahini Drizzle

Ingredients

For the vegetables

• 1 large butternut squash (about 2–2¼ lb / 1–1.1 kg), peeled, seeded, cut into thick wedges
  

• 2 medium red onions, cut into wedges
  

• 3 Tbsp extra-virgin olive oil
  

• Sea salt and freshly ground black pepper
  
  

For the tahini sauce

• 3 Tbsp tahini
  

• 1½ Tbsp fresh lemon juice
  

• 2–3 Tbsp water (to thin)
  

• 1 small garlic clove, finely grated or minced
  

• Pinch of sea salt
  
  

For topping

• 3 Tbsp pine nuts (or chopped pistachios if you prefer)
  

• 1 Tbsp za’atar
  

• 2 Tbsp chopped fresh flat-leaf parsley
  
  

Instructions

1. Roast the vegetables
   

• Preheat the oven to 425°F (220°C).
  

• Spread the squash wedges and red onion on a large parchment-lined baking sheet.
  

• Drizzle with olive oil, season generously with salt and pepper, and toss to coat.
  

• Roast for 25–35 minutes, turning once, until the squash is tender and edges are caramelized and the onions are soft and lightly charred in spots.
  
  

2. Make the tahini sauce
   

• In a small bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt.
  

• Add water 1 tablespoon at a time until the sauce is smooth and pourable, like Greek yogurt or honey in texture.
  
  

3. Toast the nuts
   

• In a dry skillet over medium heat, toast pine nuts (or pistachios) for 2–3 minutes, stirring constantly, until golden and fragrant. Remove from heat immediately so they don’t burn.
  
  

4. Assemble the dish
   

• Arrange the roasted squash and onions on a serving platter.
  

• Drizzle generously with tahini sauce.
  

• Scatter toasted nuts, sprinkle with za’atar and chopped parsley.
  

• Taste and add a final pinch of salt or a squeeze of lemon if desired.

Serves: 6 as a side
Approximate calories: ~220 per serving

Why we love it for Thanksgiving:

This side feels luxurious but light—it’s sweet, tangy, nutty, and creamy without any heavy cream. It also happens to look like a fancy restaurant dish with about as much effort as a sheet pan of roasted vegetables.

2. Melissa Clark-Inspired Quinoa, Roasted Carrot & Pomegranate Salad with Crispy Leeks

Melissa Clark long-time New York Times food columnist and cookbook author known for recipes that are deeply flavorful but completely doable for home cooks. Her dishes often start from something familiar—like carrots or quinoa—and then get a subtle twist (a new dressing, unexpected texture, or clever shortcut). 

She’s created beloved quinoa salads with roasted carrots, frizzled leeks, arugula, and sweet-tart accents like currants and pomegranate molasses—recipes that show up in columns and features about how to make quinoa actually exciting enough for your holiday table.

Our version is a crowd-friendly Thanksgiving salad: fluffy quinoa, roasted carrots, peppery arugula, juicy pomegranate seeds, crunchy pumpkin seeds, and a bright lemon-pomegranate dressing, finished with a small halo of crispy leeks on top.

Quinoa, Roasted Carrot & Pomegranate Salad with Crispy Leeks

Ingredients

For the salad

• 1 cup dry quinoa, rinsed
  

• 3 large carrots, cut into batons or thick coins
  

• 1 Tbsp olive oil (for carrots)
  

• 4 cups baby arugula (or mixed baby greens)
  

• ½ cup pomegranate seeds
  

• ⅓ cup toasted pumpkin seeds (pepitas)
  

• Sea salt and freshly ground black pepper
  
  

For the crispy leeks

• 1 medium leek, white and light green parts only, thinly sliced into half-moons
  

• 2–3 Tbsp olive oil
  

• Pinch of salt
  
  

For the dressing

• ¼ cup extra-virgin olive oil
  

• 3 Tbsp fresh lemon juice
  

• 2 Tbsp pomegranate molasses (or 1½ Tbsp balsamic vinegar + ½ Tbsp honey)
  

• 1 tsp Dijon mustard
  

• 1 small garlic clove, finely grated
  

• ½ tsp sea salt, more to taste
  

• Freshly ground black pepper
  
  

Instructions

1. Cook the quinoa
   

• Bring a medium pot of salted water to a boil.
  

• Add quinoa and simmer for 12–15 minutes, until tender but still with a little bite.
  

• Drain well and spread on a tray or large plate to cool slightly.
  
  

2. Roast the carrots
   

• Preheat the oven to 400°F (200°C).
  

• Toss carrot pieces with 1 tablespoon olive oil, salt, and pepper.
  

• Spread on a parchment-lined baking sheet and roast for 18–22 minutes, until browned on the edges and just tender.
  
  

3. Crisp the leeks
   

• In a small skillet, heat 2–3 tablespoons olive oil over medium heat.
  

• Add sliced leeks and a pinch of salt. Cook, stirring frequently, until frizzled and golden brown, 5–8 minutes.
  

• Transfer to a paper towel–lined plate to drain.
  
  

4. Make the dressing
   

• In a jar or small bowl, whisk together olive oil, lemon juice, pomegranate molasses (or balsamic + honey), Dijon, garlic, salt, and pepper until emulsified.
  
  

5. Assemble the salad
   

• In a large bowl, combine warm quinoa and roasted carrots.
  

• Pour over most of the dressing and toss gently so the grains soak up the flavor.
  

• Fold in arugula, pomegranate seeds, and pumpkin seeds. Taste and adjust salt, pepper, or acid (more lemon or pomegranate molasses) as needed.
  

• Transfer to a serving platter and top with crispy leeks just before serving so they stay crunchy.

Serves: 6–8 as a side
Approximate calories: ~300 per serving

Why we love it for Thanksgiving:
This salad is colorful and hearty enough to be a vegetarian main, but it also plays beautifully as a side with turkey. It brings texture, color, and freshness to a table usually dominated by beige. And because it’s great at room temperature, it’s perfect for buffet-style serving and second helpings.

3. Samin Nosrat-Inspired Thai Carrot & Coconut Soup (Light, Cozy Starter)

Samin Nosrat is the chef, teacher, and author behind the James Beard Award-winning cookbook and Netflix series Salt, Fat, Acid, Heat, famous for her warm teaching style and her simple but deeply flavorful recipes that help home cooks feel confident. 

In recent features and interviews, she’s shared recipes like a Thai-inspired carrot and coconut soup, layered with aromatics like shallots, ginger, lemongrass, curry paste, and coconut milk—a bold but approachable way to turn a humble vegetable into something dinner-party worthy.

Our take is a slightly lighter, family-friendly version—still cozy and fragrant, but using lighter coconut milk and a gentle level of spice.

Thai Carrot & Coconut Soup (Lightened-Up)

Ingredients

For the soup

• 1 Tbsp coconut oil or olive oil
  

• 2 small shallots (or ½ medium onion), finely chopped
  

• 1 Tbsp fresh ginger, peeled and minced
  

• 1 stalk lemongrass, trimmed, outer layer removed, inner stalk minced (or 1 extra tsp ginger + lime zest if you can’t find lemongrass)
  

• 1–2 Tbsp Thai red curry paste (adjust to desired heat)
  

• 1½ lb carrots, peeled and sliced into coins
  

• 1 can (13.5 oz) light coconut milk
  

• 4 cups low-sodium vegetable or chicken broth
  

• 1–2 Tbsp fish sauce or tamari (to taste)
  

• Juice of 1 lime
  

• Sea salt, to taste
  
  

For serving

• Fresh cilantro or Thai basil leaves
  

• Extra lime wedges
  

• Optional: chopped roasted peanuts or pumpkin seeds
  
  

Instructions

1. Build the flavor base
   

• In a large pot, heat the coconut oil over medium heat.
  

• Add shallots, ginger, and lemongrass with a small pinch of salt. Sauté for 3–4 minutes until softened and fragrant.
  

• Stir in curry paste and cook for another 1–2 minutes, letting it sizzle and bloom in the oil.
  
  

2. Simmer the carrots
   

• Add sliced carrots, coconut milk, and broth.
  

• Bring to a gentle boil, then reduce heat to a simmer. Cook 20–25 minutes, until the carrots are very tender.
  
  

3. Blend until silky
   

• Remove from heat. Carefully blend the soup using an immersion blender, or in batches in a regular blender (venting the lid so steam can escape).
  

• Blend until perfectly smooth and creamy.
  
  

4. Season & brighten
   
   

• Return soup to low heat. Add fish sauce or tamari, lime juice, and adjust with salt as needed.
  

• If the soup is too thick, add a splash more broth or water. If it needs more brightness, add a bit more lime juice.
  
  

5. Serve
   

• Ladle into bowls and top with herbs, lime wedges, and a sprinkle of peanuts or pumpkin seeds if you like.

Serves: 6 as a starter
Approximate calories: ~180 per serving

Why we love it for Thanksgiving:
Instead of a heavy cream-based starter, this soup is velvety without feeling rich, and it brings a pop of color and flavor to the table. It’s a great way to sneak in more vegetables while still feeling like a treat. And it tastes even better the next day, which is always a win for holiday cooking.

Final Thought

Just like your workouts, Thanksgiving cooking doesn’t have to be all-or-nothing. You can keep the beloved classics and still make room for new, vibrant, veggie-forward dishes that leave you feeling energized instead of weighed down.

Pull on your favorite SportPort Active leggings and EMF-protective sports bra, queue up a good playlist, and treat this like what it is: a delicious, creative workout in the kitchen—with a big payoff at the table.