RECIPES | Healthy Holiday Sides

Sweet Potato and Squash Salad

4 servings

2 cups of sweet potato (slice lengthwise and then into ½ inch semi-circles)
2 cups of cubed butternut squash (1/2 inch cubes)
2 Tablespoons Dijon mustard
2 Tablespoons honey
2 Tablespoons apple cider vinegar
2 Tablespoons water
3 Tablespoons olive oil
¼ cup diced red onion (or sliced very thin)
¼ cup chopped Italian parsley
salt and pepper to taste


Preheat oven to 400 degrees. In separate bowls, toss butternut squash with a small amount of olive oil, and sweet potato in a little oil, then wrap each separately in aluminum foil.  Place each aluminum foil bundle on a baking sheet and into the oven for 20-25 minutes. When the sweet potato and squash are cooked, they should still be slightly firm. 

*If you don’t like raw red onion, you can roast the onion along with the other vegetables.

In a blender or food processor, combine mustard, honey, vinegar, water, and olive oil. 

Once the sweet potato and squash have cooked and cooled, add the red onion and parsley, and toss with the dressing. Let marinate for 20 minutes or overnight.

Gluten Free Stuffing

4 servings

1 cup quinoa, rinsed and cooked
½ cup dried cranberries
1 cup diced sweet onion
1 cup chopped celery
1 chopped green apple
¼ cup vegetable broth
½ cup pecan halves, toasted
2 Tablespoons olive oil
¼ cup fresh sage leaves, chopped
salt and pepper to taste


Cook quinoa and when it’s mostly cooked, throw dried cranberries into the pot to plump them up a bit.

In a pan, sauté onions and celery until onions appear translucent. Then add apples and vegetable broth. Simmer until broth has mostly evaporated. Add vegetable mixture and pecans to quinoa and cranberries. 

In a separate pan, heat olive oil. Once oil is hot, add chopped sage and fry it until crisp. Drain sage on paper towel. 

Serve stuffing topped with fried sage.