Thanks so much to everyone who participated in the Healthy Thanksgiving Challenge. Here, I’ve pulled together all the recipes that were submitted: eleven from contributors and five of my own. Enjoy the slideshow. I’m also happy to announce the three winners for the cookbook giveaway. Of the 62 entries, Dalores B., Jean M. and Gloria P were the winners!

Lastly, people keep asking me what’s on my own Thanksgiving menu. Well, I haven’t 100% nailed it down yet. I probably won’t make any of the recipes I did for this Challenge, because even though I love them all, I want to keep trying new things. Jodi’s Brussels sprouts from this year’s Challenge, and Trudy’s healthy green bean casserole from last year’s are major contenders. Oh, and Stephanie’s chocolate bourbon pecan pie – oh my. But scroll down to see other recipes on my Thanksgiving radar.

Happy Thanksgiving, everyone!

Silky Butternut Squash-Cauliflower Soup from Sweet Potato Soul

Wild Mushroom Croustades from Cooking on the Weekends

Chocolate Bourbon Pecan Pie from Recipe Renovator

My Lime Roasted Brussels Sprouts

DIY Jellied Cranberry Sauce from Wonderland Kitchen

Carnival Squash Stuffed With Cranberry-Maple Quinoa and Beans from The Taste Space

Sweet Curry Carrots with Yogurt Sauce from Pursuit of Vegetables

Brussels Sprouts with Cabbage and Toasted Almonds from What's Cooking Good Looking

Roasted Brussels Sprouts from Liz the Chef

My Wild Rice and Bread Stuffing with Roasted Grapes

Maple Mustard Brussels Sprouts with Pepitas and Pomegranate Seeds from Cara's Cravings

My Pureed Winter Vegetable Soup

My Warm Quinoa Salad With Apples and Chickpeas

Heirloom Apple and Sweet Potato Tian from Jolly Tomato

My Winter Green Salad with Butternut Squash and Beets

Individual Apple Crumbles from Liv Lives Life

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A few more healthy and delicious-looking Thanksgiving recipes:

Fennel and Apple Slaw

Savory Cornbread Stuffing

Pureed Roasted Squash and Yams with Citrus

Sauteed Brussels Sprouts with Lemon and Pistachios

Cranberry Sauce with Port and Dried Figs

Pumpkin Meringue Pie

The Healthy Thanksgiving Challenge is officially over, but I have one more late-breaking holiday recipe for you.

I had an intense craving for Brussels sprouts but didn’t feel like making my usual mustard-maple syrup vinaigrette version, as much as I adore that. Something simple like lemon sounded good, but…damn, no lemons in the fridge. I spied a lime and fearlessly forged ahead.

My friend Sharon, who was my cooking pal that day, said “What about some hot pepper flakes?” Well, I wouldn’t have thought of that, but what the hell. I decided on Aleppo pepper flakes, which are a bit more subtle in their spiciness.

The dish is that simple – olive oil, lime and pepper flakes. With a slight tang and a hint of spiciness, I think these sprouts would add an interesting dimension to any Thanksgiving table. Maybe yours?

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Roasted Brussels Sprouts with Lime and Chili

2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
Juice of two limes
1/4 to 1/2 teaspoon Aleppo pepper flakes (or 1/4 teaspoon crushed red pepper flakes)
1/4 teaspoon salt

Heat oven to 400 degrees.

Whisk together the oil, lime juice, chili pepper and salt. Toss with Brussels sprouts and place on one or two baking sheets.  Roast for about 40 minutes (or until well-browned), turning once halfway through.

Serves 8-10

I’ve gotten a number of requests from gluten-free readers for alternatives to the usual bread stuffing.  While my Wild Rice Pilaf with Butternut Squash is an amazing gluten-free option, I wanted to come up with a new side dish that contained some protein – because protein is often lacking for vegetarians at Thanksgiving. Thus, this warm quinoa salad with chickpeas and walnuts was born. The apple adds just the right amount of sweetness (I would use a sweet apple rather than a tart one here, unless you want to add some dried cranberries for sweetness.)

This salad doesn’t need to be limited to a gluten-free Thanksgiving table. It’s so delicious, it will surely appeal to just about everybody. I can picture carnivores eating it cold with a turkey sandwich the day after Thanksgiving, too!

This is my sixth recipe for this year’s Healthy Thanksgiving Challenge.

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Warm Quinoa Salad with Apples, Walnuts and Chickpeas

1-1/2 cups quinoa
1 tablespoon finely minced shallots
2 tablespoons champagne vinegar (or white wine vinegar)
½ teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil , divided
Salt and freshly ground black pepper to taste
1 large, crisp sweet apple, cored and diced
2/3 cup walnuts, coarsely chopped and toasted
1 cup cooked chickpeas (if canned, recommend Eden brand, for BPA-free cans)
1-2 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper to taste

Place the quinoa in a medium saucepan with 2¼ cups cold water. Bring to a boil, then reduce heat, cover and simmer for 12-14 minutes, until done but still a bit crunchy. Set aside but mix with dressing while still somewhat warm.

To make the dressing, mix the vinegar, mustard and shallots in a bowl. Whisk in the olive oil. If needed, season with a bit of extra salt or vinegar.

Combine the dressing, apple, walnuts and parsley. Add salt and pepper if necessary. Serve warm or at room temperature.

Serves 6 as a side dish

I’m so pleased to bring you a guest post from Jodi, the natural foods chef behind the truly lovely and inspiring blog What’s Cooking Good Looking. My favorite quote from Jodi: “Ingredients taste best when they are in their purest form, so it is only natural that cooking with these types of foods will produce amazing meals.” I couldn’t agree more. And the awesome dish she brings us today is going to be on my own Thanksgiving table!

Brussels sprouts are one of my all time favorite vegetables. I understand that not everyone shares this same love, so if you are not a huge fan, try these. I promise they will change your mind. If you are already a lover, give this version a whirl. This has been my new go-to side dish and will surely be a staple at all of our holiday meals. The toasted almonds and red cabbage are such great compliments to the caramelized sprouts. I am certain this will be a favorite side on your Thanksgiving table.

This is the fifth recipe for this year’s Healthy Thanksgiving Challenge. Be sure to take part, and while you’re at it, enter to win some great cookbooks.

Happy Thanksgiving!

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Sautéed Brussels Sprouts & Cabbage with Toasted Almonds and Shallots

2 cups of Brussels sprouts, trimmed and sliced in half

2 cups of red cabbage, roughly chopped

3 tablespoons of grapeseed (or another high-heat oil)

¼ cup of slivered almonds

¼ cup of diced shallots

2 cloves of garlic, minced

salt + pepper

Heat 2 tablespoons of the grapeseed oil in a cast iron pan oven medium-high heat. Add the Brussels sprouts (I like to start them off cut-side down). Cook the sprouts for about 10 minutes, stirring occasionally, until they start to brown.

While the sprouts are cooking, heat up the remaining tablespoon of grapeseed oil in a small pan over medium heat. Add the shallots. Sautee for 3-4 minutes until clear and then add in the almonds and garlic. Cook for another 3-5 minutes until everything starts to brown, but be very careful not to burn the almonds or garlic. Remove from the heat.

Once the sprouts have started to brown, add the red cabbage and continue to sauté until the cabbage is tender. Turn off the heat and add the toasted almonds and shallots. Give it a good toss and then season with salt + pepper.  Serve warm.

Serves 6-8 as a side dish

This is the perfect hearty salad to complement the flavors of Thanksgiving.  I love the sturdy-but-not-tough texture of escarole and curly endive, and its slight bitterness goes really well with the sweetness of the root vegetables. Add toasted walnuts and a garlicky, mustardy dressing with a touch of maple syrup, and you’ve pretty much achieved winter salad nirvana.

This recipe serves a crowd, so it’s a good holiday dish. I think it would be fine for 10 people. My husband and I ate it for days on end!

This is my fourth Thanksgiving recipe for this year’s Healthy Thanksgiving Challenge. Be sure to take part, and while you’re at it, enter to win some great cookbooks.

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Winter Green Salad with Butternut Squash and Beets

½ cup extra virgin olive oil, divided

1 medium/large beet, peeled and cubed

1 medium butternut squash, peeled, seeded and cubed

2 teaspoons fresh thyme leaves (optional)

5 tablespoons champagne vinegar (or white wine vinegar)

1 garlic clove, finely minced

2 teaspoons coarse-grain Dijon mustard

2 teaspoons maple syrup

Salt and freshly ground black pepper to taste

1 head escarole, washed and chopped

1 head curly endive/frisee, washed and chopped

1/2 cup walnuts, lightly toasted and chopped

Preheat oven to 400 degrees.

Toss the beet and squash with 1tablespoon olive oil and thyme, and place on a rimmed baking sheet. Roast for 35 minutes, or until tender and browned.

To make the dressing, whisk the vinegar, garlic, mustard, maple syrup, salt and pepper. Slowly whisk in the remaining olive oil.

Place the greens in a large serving bowl. Toss with the dressing, then add the roasted beets, squash and walnuts.

Serves 8-10

I love the idea of a healthy but luxurious soup to start off the Thanksgiving feast. But I keep the servings small, to avoid filling everyone up, and keep the soup simple, to warm up your tastebuds for the onslaught of flavors to come. This winter vegetable soup fits the bill perfectly. The clean flavor of the root vegetables shines through, and unlike many similar soups, it’s not cloyingly sweet. And of course, it’s not enriched with heavy cream or anything else to make it too heavy.

I bought a set of vintage mini-bowls that I think would be perfect for serving a soup like this on Thanksgiving. (Unfortunately I forgot about them before I shot this photo!)

This is the third of my Thanksgiving recipes for this year’s Healthy Thanksgiving Challenge. Be sure to take part, and while you’re at it, enter to win some great cookbooks.

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Puréed Winter Vegetable Soup

2 tablespoons extra virgin olive oil
2 cups chopped leeks, sliced
1 medium red bell pepper, chopped
2 cloves garlic
1 very large or 2 medium sweet potatoes, peeled and cubed
1 small celery root, peeled and cubed
1 carrot or turnip, peeled and cubed
½ cup dry sherry
4 cups vegetable broth (recommend Imagine No-Chicken stock)
4 cups water
1 teaspoon fresh thyme
½ teaspoon salt
1 teaspoon honey or agave nectar
Pinch freshly grated nutmeg
Black pepper to taste

Heat the oil over medium heat in a heavy pot or dutch oven. Add leeks, bell pepper and garlic. Cook until the vegetables are soft and starting to brown, about 10 minutes.

Add the remaining ingredients. Bring to a boil, then reduce heat and simmer until vegetables are very tender, about 40 minutes.

Let cool, then puree in a food processor or blender until very smooth, adding water or broth if the soup seems too thick.  Reheat and serve.

Serves 4-6