50 Clean Eating Thanksgiving Recipes for a Guilt-Free Feast

Thanksgiving dinner can be indulgent without leaving you weighed down. By focusing on whole foods, fresh herbs, and lighter cooking methods, you can serve a festive spread that feels both satisfying and nourishing. Below are fifty recipe ideas—from the bird to dessert—that keep refined sugars, heavy creams, and processed shortcuts to a minimum while still delivering classic holiday comfort.

1. Herb-Roasted Turkey Breast

Opting for a bone-in turkey breast reduces cook time and helps control portion sizes while still providing juicy meat. Rub the skin with olive oil, garlic, lemon zest, and plenty of fresh herbs, then roast until the internal temperature reaches 165°F. Resting the meat under foil for 15 minutes locks in moisture and makes carving simple.

2. Citrus-Brined Whole Turkey

An overnight soak in a salt, orange, and lemon brine seasons the bird all the way through. The citrus brightens the flavor and helps the skin crisp in the oven. Pat the turkey dry before roasting so you get that coveted crackly finish.

3. Lentil & Mushroom “Meatloaf”

This plant-forward centerpiece blends brown lentils, sautéed mushrooms, and oats for structure. A simple tomato paste and balsamic topping bakes into a tangy glaze. The texture holds together well, so each slice looks right at home beside traditional sides.

4. Stuffed Acorn Squash with Quinoa & Cranberries

Roasting acorn squash halves until tender creates a natural bowl. Fill them with a mixture of quinoa, dried cranberries, chopped kale, and toasted pecans. A splash of orange juice ties the flavors to the season.

5. Slow-Cooker Turkey Thighs with Root Vegetables

Dark meat stays moist in the slow cooker, soaking up aromatics like sage and bay leaves. Layer chopped carrots, parsnips, and onions beneath the thighs so they braise in rich juices. A splash of apple cider at the end brightens the dish.

6. Cauliflower Mashed “Potatoes”

Steamed cauliflower purées into a silky consistency that rivals classic mash. Blend with roasted garlic, a touch of ghee, and unsweetened almond milk. A sprinkle of fresh chives adds color and mild onion flavor.

7. Olive Oil & Sea Salt Roasted Sweet Potatoes

Cubing sweet potatoes exposes more surface area for browning without needing added sugar. Toss with extra-virgin olive oil, flaky sea salt, and cracked pepper. Roast until the edges are deeply caramelized and the centers creamy.

8. Garlic-Sautéed Green Beans with Almonds

Blanch green beans first for vibrant color, then finish them in a skillet with garlic and olive oil. Toasted almonds lend crunch and subtle nuttiness. A squeeze of lemon just before serving keeps the flavors lively.

9. Wild Rice & Pomegranate Salad

Hearty wild rice brings earthy depth, while juicy pomegranate seeds pop with tart sweetness. Fresh parsley and mint keep the salad bright. Dress lightly with olive oil and orange juice to complement the grains.

10. Brussels Sprouts with Balsamic & Pecans

Roasting halves of Brussels sprouts concentrates their natural sweetness. A quick toss in reduced balsamic vinegar adds gloss and gentle tang. Chopped toasted pecans provide crunch and a toasty finish.

11. Carrot Ginger Soup

Simmer carrots, onions, and fresh ginger in low-sodium vegetable broth until tender. Blend until silky and finish with a splash of coconut milk for creaminess without dairy. Serve as a light starter that warms the palate.

12. Kale & Apple Salad with Cider Vinaigrette

Massage chopped kale with a bit of olive oil to soften its texture. Toss in crisp apple matchsticks, pumpkin seeds, and dried cherries. A simple cider vinegar and Dijon dressing ties everything together.

13. Roasted Beet & Citrus Salad

Slow-roasted beets develop rich, earthy sweetness. Pair them with bright orange segments and peppery arugula for balance. Crushed pistachios add crunch and a pop of color.

14. Butternut Squash “Mac” with Chickpea Pasta

Purée roasted butternut squash with garlic and vegetable broth to create a velvety sauce. Toss with high-protein chickpea pasta for extra fiber. A sprinkle of nutritional yeast brings a cheesy note without dairy.

15. Sourdough & Sage Stuffing

Using day-old sourdough delivers a tangy backbone and hearty texture. Sauté celery, onion, and plenty of fresh sage before folding in the bread cubes and low-sodium broth. Bake until the top is crisp and the center moist.

16. Quinoa & Roasted Vegetable Stuffing

Swap traditional bread for protein-rich quinoa to lighten the dish. Roasted squash, bell pepper, and onion lend color and depth. Fresh thyme rounds out the flavor profile.

17. Cauliflower Rice Pilaf with Herbs

Pulsed cauliflower florets cook in minutes, making an easy grain alternative. Sauté in olive oil with minced shallot, then finish with parsley, dill, and pine nuts. Serve warm or at room temperature.

18. Garlic-Roasted Rainbow Carrots

Leaving a bit of the green tops intact adds rustic charm and prevents the carrots from drying. A coating of minced garlic and olive oil caramelizes in the oven. A drizzle of local honey right after roasting highlights their natural sweetness.

19. Cranberry-Orange Relish (No Refined Sugar)

Fresh cranberries simmer with diced oranges and a splash of maple syrup until they burst and thicken. Grated ginger provides gentle warmth. The relish sets up as it cools, ready to top turkey or sandwiches.

20. Pear & Walnut Endive Boats

Crisp endive leaves act as bite-sized servers. Sweet pear contrasts with earthy walnuts, while a pinch of crumbled blue cheese gives a savory edge. Drizzle with raw honey for balance.

21. Apple Cider Glazed Carrots

Simmer sliced carrots in fresh apple cider until tender and the liquid reduces to a glossy coating. A touch of Dijon mustard rounds out the sweetness. Garnish with chopped parsley before serving.

22. Roasted Garlic & Parsnip Purée

Parsnips lend gentle sweetness and a silky texture similar to potatoes. Blend with roasted garlic, olive oil, and a splash of almond milk. Season with white pepper for subtle heat.

23. Cranberry-Pecan Quinoa Lettuce Wraps

These wraps make a fresh starter or light lunch. Quinoa provides protein, while dried cranberries and toasted pecans add holiday flair. A quick lemon-tahini drizzle brightens each bite.

24. Shaved Brussels Sprout & Apple Slaw

Raw Brussels sprouts bring crunch when sliced thin on a mandoline. Add tart Granny Smith apples and chewy cranberries for contrast. Toss with a simple olive oil and apple cider vinegar dressing.

25. Warm Spinach Salad with Mushrooms & Bacon

Cook turkey bacon and mushrooms together so their flavors meld. Deglaze the pan with red wine vinegar, then pour the warm mixture over baby spinach to wilt it slightly. Top with a handful of toasted pumpkin seeds.

26. Pumpkin Sage Soup

Roasted pumpkin purée simmers with vegetable broth and sautéed onions for deep flavor. Fresh sage leaves fried in olive oil lend an aromatic crunch. Coconut milk creates a smooth finish.

27. Roasted Delicata Squash Rings

Delicata’s edible skin saves peeling time and adds texture. Slice into rings, toss with olive oil, and roast until edges brown. A pinch of chili flakes offers gentle heat.

28. Turmeric & Ginger Roasted Cauliflower

A blend of ground turmeric, ginger, and black pepper turns cauliflower bright and flavorful. Roast until edges crisp and serve hot. The anti-inflammatory spices also lend a warm, earthy note.

29. Apple-Thyme Turkey Meatballs

Grated apple keeps lean turkey moist without breadcrumbs. Fresh thyme echoes the flavors of traditional stuffing. Serve the meatballs with a side of cranberry relish for dipping.

30. Spiralized Sweet Potato Salad

Quickly sauté spiralized sweet potatoes to soften while retaining bite. Toss with peppery arugula, dried cranberries, and a maple-lime dressing. Serve slightly warm for best texture.

31. Orange-Ginger Roasted Beets

Roast beet wedges until tender, then coat with a reduction of fresh orange juice and grated ginger. The glaze clings to the beets and adds brightness. Sprinkle with chopped parsley right before serving.

32. Spiced Pumpkin Seeds

Clean and dry pumpkin seeds, then toss with olive oil, cinnamon, and a pinch of cayenne. Roast until crisp and fragrant. Set bowls around the living room for a wholesome nibble pre-dinner.

33. Rosemary Roasted Garlic Gravy

Slow-roasting garlic mellows its bite and deepens flavor. Blend pan drippings with a little arrowroot powder for thickness and stir in chopped fresh rosemary. The gravy stays gluten-free yet full-bodied.

34. Low-Sugar Apple Cranberry Crisp

Sweet apples and tart cranberries bake under a crunchy oat and almond flour topping. Maple syrup replaces refined sugar and keeps the dessert gently sweet. Serve warm with unsweetened vanilla yogurt.

35. Almond Flour Pumpkin Pie Bars

A tender almond flour crust supports silky pumpkin filling spiced with cinnamon and nutmeg. Baking the pie in bar form shortens cooking time and simplifies slicing. Chill before cutting for clean edges.

36. Poached Pears in Spiced Cider

Bosc pears simmer gently in apple cider infused with cinnamon sticks and star anise. As the liquid reduces, it becomes a light syrup. Serve the pears warm with a drizzle of the cooking liquid.

37. Coconut Milk Rice Pudding with Dates

Short-grain brown rice slowly cooks in coconut milk until tender and creamy. Chopped Medjool dates melt in for natural sweetness. A dusting of toasted coconut flakes finishes the dish.

38. Dark Chocolate-Dipped Figs

Soft dried figs pair beautifully with rich dark chocolate. A quick dip and a scatter of flaky sea salt create an elegant bite-sized treat. Chill briefly so the chocolate sets.

39. Pumpkin Spice Chia Pudding

Blend pumpkin purée, almond milk, and warming spices, then whisk in chia seeds. After a few hours in the fridge, the mixture thickens to a pudding-like texture. Top with crushed pecans for crunch.

40. Caramelized Banana Nice Cream

Frozen bananas purée into a surprisingly creamy dessert without dairy. Caramelize a few banana coins in coconut oil and maple syrup, then fold them in. Serve immediately for a soft-serve consistency.

41. Spiced Pecan Date Balls

Pulse Medjool dates, raw pecans, and pumpkin pie spice in a food processor until sticky. Roll into bite-sized balls and chill to firm. They keep well in the fridge for up to a week.

42. Cranberry-Orange Kombucha Mocktail

Combine unsweetened cranberry juice, orange slices, and ginger kombucha for a bubbly, tart drink. A sprig of rosemary doubles as garnish and aromatic stirrer. Guests get a festive sip without added sugar or alcohol.

43. Cucumber Mint Sparkling Water Pitcher

Thin cucumber ribbons and fresh mint infuse chilled sparkling water. The flavors develop after just 15 minutes. Keep a pitcher on the table so guests stay hydrated between courses.

44. Rosemary-Infused Olive Oil Dip

Warm extra-virgin olive oil gently with a sprig of fresh rosemary to extract herbal notes. Add a pinch of sea salt and cracked black pepper. Serve beside sliced whole-grain baguette or raw vegetable sticks.

45. Smoky Paprika Hummus

Blending chickpeas with tahini, lemon juice, and roasted garlic creates a smooth base. Smoked paprika lends depth and a holiday-appropriate color. Offer with carrot sticks, endive leaves, or whole-wheat crackers.

46. Roasted Red Pepper Walnut Dip (Muhammara)

Roasted red peppers blend with toasted walnuts, pomegranate molasses, and cumin for a rich spread. The dip is naturally gluten-free and packed with antioxidants. Serve at room temperature so flavors shine.

47. Squash & Sage Deviled Eggs

Mix hard-boiled yolks with puréed roasted butternut squash for color and sweetness. Greek yogurt stands in for mayonnaise, keeping the filling light. Garnish with chiffonaded fresh sage for a seasonal touch.

48. Herbal Green Tea Digestif

A pot of warm green tea steeped with fresh lemon balm aids digestion after a hearty meal. The mild flavor cleanses the palate. Offer it alongside dessert so guests can sip while they indulge.