50+ Delicious and Nutritious Holiday Low-Sodium Dinner Recipes for a Healthier Feast

The holiday season is all about coming together to enjoy great food, family, and festivities.

However, with all the delicious feasts and indulgent dishes often associated with the holidays, it’s easy to overlook the health impact of excessive sodium.

If you’re looking for ways to enjoy all the flavors of the season without overloading on salt, you’re in the right place!

In this article, we’ve compiled 50+ holiday low-sodium dinner recipes that will allow you to celebrate healthily without compromising on taste.

From savory roasted meats and colorful vegetable sides to vibrant salads and grain-based dishes, you’ll find something for every palate and dietary preference.

These recipes are perfect for anyone looking to reduce sodium intake without sacrificing the festive spirit of their holiday meals.

50+ Delicious and Nutritious Holiday Low-Sodium Dinner Recipes for a Healthier Feast

Navigating the holiday season with a focus on healthy eating doesn’t have to mean skimping on flavor or tradition.

With these 50+ holiday low-sodium dinner recipes, you can enjoy a variety of meals that are both nutritious and festive.

Whether you’re hosting a holiday gathering or preparing a cozy meal at home, these recipes offer delicious alternatives to high-sodium dishes, allowing you to celebrate with a clear conscience.

By incorporating more whole foods, fresh herbs, and creative seasonings, you can keep your meals flavorful while keeping your sodium levels in check.

This holiday season, make it a goal to prioritize your health without compromising on the joy and flavors that make the holidays so special!

Herb-Crusted Turkey Breast with Roasted Vegetables

This holiday season, enjoy a succulent turkey breast seasoned with a mix of fresh herbs, garlic, and olive oil. Paired with roasted root vegetables like carrots, potatoes, and parsnips, this dish is a healthier take on a holiday classic, offering rich flavors without the high sodium content. It’s perfect for smaller gatherings or as a main dish alongside other low-sodium sides.

Ingredients:

• 1 boneless skinless turkey breast (about 4 pounds)
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 tsp dried sage
• 4 large carrots, peeled and cut into large chunks
• 4 medium potatoes, cut into large chunks
• 2 parsnips, peeled and cut into chunks
• 2 tbsp olive oil (for vegetables)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix olive oil, rosemary, thyme, garlic powder, onion powder, black pepper, and sage to create a herb paste.
3. Rub the herb paste all over the turkey breast, ensuring it’s evenly coated.
4. Place the turkey breast on a roasting rack in a roasting pan.
5. Toss the carrots, potatoes, and parsnips with 2 tablespoons of olive oil. Arrange the vegetables around the turkey breast in the roasting pan.
6. Roast for 1.5 to 2 hours, or until the internal temperature of the turkey reaches 165°F (74°C).
7. Once done, remove the turkey from the oven and let it rest for 10 minutes before slicing.
8. Serve the sliced turkey alongside the roasted vegetables, garnished with fresh parsley if desired.

This herb-crusted turkey breast with roasted vegetables is a wonderfully flavorful and low-sodium alternative for your holiday dinner. The fresh herbs provide a burst of natural flavor, eliminating the need for excessive salt. Plus, roasting the vegetables with olive oil gives them a crispy, caramelized finish that’s sure to satisfy. This dish is both healthy and festive, making it a great choice for a holiday gathering where guests are mindful of their sodium intake.

Lemon-Garlic Baked Salmon with Quinoa Salad

Lemon-Garlic Baked Salmon is a light yet flavorful main dish, perfectly complemented by a fresh quinoa salad. This low-sodium recipe highlights the natural taste of the salmon, with a zesty lemon-garlic marinade that infuses the fish with bright and aromatic flavors. The quinoa salad adds texture and freshness, making this meal a nutritious and satisfying option for your holiday spread.

Ingredients for Salmon:

• 4 salmon fillets (6 oz each)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Ingredients for Quinoa Salad:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp black pepper

Instructions for Salmon:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, lemon juice, garlic, dill, and black pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the fillets with the lemon-garlic marinade, reserving a small amount for basting later.
4. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
5. Baste the fillets with the reserved marinade halfway through the baking time.
6. Garnish with fresh parsley before serving.

Instructions for Quinoa Salad:

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
2. Remove from heat and fluff the quinoa with a fork. Let it cool slightly.
3. In a large bowl, combine the quinoa with cucumber, bell pepper, red onion, and parsley.
4. Drizzle with olive oil and lemon juice, then season with black pepper. Toss to combine.

This Lemon-Garlic Baked Salmon with Quinoa Salad is a refreshing and heart-healthy low-sodium option that brings together light, fresh ingredients in a way that’s perfect for a holiday dinner. The zesty lemon and garlic enhance the natural flavors of the salmon, while the quinoa salad provides a refreshing contrast with its crunchy vegetables and light vinaigrette. This meal is easy to prepare, beautifully presented, and a crowd-pleaser for anyone seeking a flavorful, low-sodium holiday feast.

Stuffed Acorn Squash with Brown Rice and Cranberries

This stuffed acorn squash recipe is a perfect plant-based, low-sodium option for your holiday table. The acorn squash is roasted to perfection and filled with a hearty mixture of brown rice, dried cranberries, and chopped nuts, offering a sweet and savory combination. It’s a colorful and nutritious dish that makes for a wonderful centerpiece, especially for vegetarians or those looking for a lighter option.

Ingredients:

• 4 acorn squash, halved and seeds removed
• 1 cup brown rice, cooked
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 2 tbsp maple syrup (optional for added sweetness)
• Salt-free vegetable broth (for roasting)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves cut-side down on a baking sheet. Add a small amount of vegetable broth to the pan and cover the squash with foil.
3. Roast the squash for 45 minutes, or until tender.
4. While the squash roasts, prepare the stuffing: In a medium bowl, combine the cooked brown rice, dried cranberries, chopped nuts, cinnamon, black pepper, and nutmeg. Drizzle with olive oil and maple syrup if desired. Mix to combine.
5. Once the squash is done roasting, flip the halves over and fill each with the rice mixture.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until everything is heated through.
7. Garnish with fresh parsley before serving.

Stuffed Acorn Squash with Brown Rice and Cranberries is a heartwarming and festive dish that will impress your guests while keeping things low in sodium. The sweet cranberries and cinnamon-spiced rice stuffing beautifully complement the natural sweetness of the roasted acorn squash. Whether served as a side or a main dish, it’s a satisfying and nutrient-rich option that’s perfect for holiday gatherings. This recipe is a great reminder that you don’t need a lot of salt to create a flavorful and memorable meal.

Lemon-Rosemary Roast Chicken with Sweet Potato Mash

This Lemon-Rosemary Roast Chicken is a flavorful and aromatic dish that’s perfect for the holiday table. The chicken is seasoned with fresh lemon, rosemary, and garlic, which infuse the meat with a refreshing and savory taste. Paired with a creamy sweet potato mash, this meal is a hearty yet low-sodium option for any holiday celebration. The sweet potatoes add natural sweetness to balance the savory flavors of the chicken, making it a satisfying and nourishing choice.

Ingredients for Chicken:

• 1 whole chicken (about 4 pounds), patted dry
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp black pepper
• 1 lemon, quartered
• 1 onion, quartered
• 2 sprigs fresh rosemary (for stuffing)

Ingredients for Sweet Potato Mash:

• 4 large sweet potatoes, peeled and cubed
• 2 tbsp unsalted butter
• 1/4 cup low-sodium chicken broth
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions for Chicken:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken with olive oil, lemon juice, garlic, rosemary, and black pepper. Stuff the chicken cavity with the quartered lemon, onion, and rosemary sprigs.
3. Place the chicken on a roasting pan and roast for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
4. Baste the chicken occasionally with its own juices to keep it moist.
5. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.

Instructions for Sweet Potato Mash:

1. In a large pot, bring water to a boil and cook the cubed sweet potatoes for 15-20 minutes, or until tender.
2. Drain the sweet potatoes and return them to the pot. Add butter, low-sodium chicken broth, cinnamon, and black pepper.
3. Mash the sweet potatoes until smooth, adding more chicken broth if necessary to reach your desired consistency.
4. Garnish with fresh parsley before serving.

This Lemon-Rosemary Roast Chicken with Sweet Potato Mash is a classic holiday combination made healthier with a low-sodium approach. The juicy, herb-infused chicken paired with the creamy, slightly sweet mashed potatoes makes for a comforting and satisfying meal. With its vibrant flavors and simple preparation, this dish is sure to be a hit during your holiday celebrations.

Mushroom and Spinach Stuffed Portobello Mushrooms

These Mushroom and Spinach Stuffed Portobello Mushrooms are a savory and satisfying vegetarian option for your holiday dinner. The large portobello caps are filled with a flavorful mixture of sautéed spinach, mushrooms, garlic, and a touch of parmesan cheese, making them a perfect low-sodium alternative to traditional stuffed dishes. These mushrooms can be served as a side dish or as a main course for a lighter, plant-based meal.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 cup fresh mushrooms, finely chopped
• 1/4 cup grated parmesan cheese (optional for a low-sodium version)
• 1/4 cup whole-wheat breadcrumbs (optional)
• 1/4 tsp black pepper
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the portobello caps with olive oil and place them on a baking sheet, gill side up.
3. In a skillet, heat the remaining olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
4. Add the spinach and chopped mushrooms, cooking for 3-4 minutes until the spinach wilts and the mushrooms release their moisture.
5. Remove the skillet from the heat and stir in the parmesan cheese and breadcrumbs (if using), then season with black pepper.
6. Spoon the mixture into the mushroom caps, pressing down gently to pack the filling.
7. Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
8. Garnish with fresh basil if desired.

Mushroom and Spinach Stuffed Portobello Mushrooms are an elegant and flavorful low-sodium option that will surely impress your guests. The combination of earthy mushrooms and fresh spinach, with a light touch of parmesan, offers a delicious yet healthy alternative to more traditional holiday fare. Whether served as a side or a main course, this dish brings both flavor and nutrition to your holiday table.

Baked Cod with Garlic-Lemon Asparagus

Baked Cod with Garlic-Lemon Asparagus is a light, flavorful, and easy-to-make main dish that’s perfect for the holiday season. The cod is baked with a simple lemon-garlic marinade that enhances its delicate flavor, while the garlic-lemon asparagus adds a fresh and vibrant side. This low-sodium recipe is both nutritious and satisfying, making it a great option for those looking for a lighter holiday meal.

Ingredients for Cod:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Ingredients for Asparagus:

• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• Zest of 1 lemon (optional)

Instructions for Cod:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, lemon juice, garlic, and black pepper. Place the cod fillets on a baking sheet and brush with the lemon-garlic marinade.
3. Bake the cod for 12-15 minutes, or until the fish flakes easily with a fork.
4. Remove from the oven and garnish with fresh parsley.

Instructions for Asparagus:

1. In a bowl, toss the asparagus with olive oil, lemon juice, garlic, and black pepper.
2. Arrange the asparagus on a baking sheet in a single layer.
3. Roast the asparagus for 10-12 minutes, or until tender and slightly crispy on the edges.
4. Optional: Sprinkle with lemon zest before serving.

Baked Cod with Garlic-Lemon Asparagus is a light yet flavorful low-sodium meal that’s perfect for a holiday gathering. The tender cod, infused with lemon and garlic, pairs beautifully with the roasted asparagus, which offers a fresh, citrusy crunch. This meal is not only easy to prepare but also full of nutrients, making it a great choice for a lighter, heart-healthy holiday dinner.

Herb-Crusted Salmon with Roasted Brussels Sprouts

This Herb-Crusted Salmon with Roasted Brussels Sprouts offers a sophisticated yet simple dish perfect for the holiday season. The salmon is seasoned with fresh herbs like thyme, dill, and parsley, then baked to perfection with a crispy herb crust. Paired with roasted Brussels sprouts, which are caramelized and slightly sweet, this dish is low-sodium and full of healthy omega-3s. It’s a flavorful, heart-healthy alternative to heavier holiday meats.

Ingredients for Salmon:

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried thyme
• 1 tsp dried dill
• 1 tsp dried parsley
• 1/4 tsp black pepper
• 1 tbsp panko breadcrumbs (optional)

Ingredients for Brussels Sprouts:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 tsp dried rosemary

Instructions for Salmon:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and lemon juice.
3. In a small bowl, combine thyme, dill, parsley, black pepper, and panko breadcrumbs (if using). Sprinkle this herb mixture evenly over the top of each fillet.
4. Bake for 15-20 minutes, or until the salmon flakes easily with a fork.

Instructions for Brussels Sprouts:

1. Toss the halved Brussels sprouts with olive oil, black pepper, garlic powder, and rosemary.
2. Spread the Brussels sprouts in a single layer on a baking sheet.
3. Roast in the oven for 20-25 minutes, stirring halfway through, until they are golden and crispy.

This Herb-Crusted Salmon with Roasted Brussels Sprouts is a delicious and healthy holiday dish that brings together the richness of salmon with the earthy flavors of Brussels sprouts. The crispy herb crust on the salmon provides texture, while the roasted Brussels sprouts add a lovely balance of sweetness and savory flavors. This dish is an excellent low-sodium choice that is both nutritious and satisfying for any holiday meal.

Butternut Squash and Quinoa Stuffed Bell Peppers

These Butternut Squash and Quinoa Stuffed Bell Peppers are a colorful and nutritious low-sodium dish that’s perfect for a vegetarian holiday dinner. The sweet and savory combination of roasted butternut squash, quinoa, and spices is packed into vibrant bell peppers and baked until tender. This dish is rich in fiber, antioxidants, and plant-based protein, making it a healthy and satisfying alternative to traditional holiday meals.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional, for a low-sodium version)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, cinnamon, cumin, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until soft and lightly caramelized.
3. Meanwhile, bring the vegetable broth to a boil in a medium pot. Add the quinoa, reduce the heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
4. In a large bowl, combine the roasted butternut squash, cooked quinoa, and chopped parsley. Adjust seasoning if needed.
5. Stuff each bell pepper with the quinoa and butternut squash mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes, or until the peppers are tender.
7. If desired, top each stuffed pepper with crumbled feta cheese during the last 5 minutes of baking.

Butternut Squash and Quinoa Stuffed Bell Peppers are a vibrant and nutrient-dense holiday dish that makes a perfect vegetarian main course or side. The sweetness of the roasted squash pairs beautifully with the savory quinoa filling, while the spices bring warmth and depth of flavor. This dish is not only low in sodium but also full of vitamins and antioxidants, making it a healthy choice for any festive gathering.

Garlic and Herb Roasted Turkey Breast with Cauliflower Mash

This Garlic and Herb Roasted Turkey Breast with Cauliflower Mash is a flavorful, low-sodium alternative to the traditional holiday turkey. The turkey breast is coated in a mixture of garlic, rosemary, and thyme, then roasted to juicy perfection. Paired with a creamy cauliflower mash, this dish offers a lighter option without compromising on flavor. It’s a great way to enjoy the classic holiday flavors while keeping your sodium intake in check.

Ingredients for Turkey Breast:

• 1 bone-in turkey breast (about 4-5 pounds)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp black pepper
• 1 lemon, quartered
• 1/2 cup low-sodium chicken broth

Ingredients for Cauliflower Mash:

• 1 large head cauliflower, cut into florets
• 2 tbsp unsalted butter
• 1/4 cup low-sodium chicken broth
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Fresh parsley, chopped (for garnish)

Instructions for Turkey Breast:

1. Preheat the oven to 375°F (190°C).
2. Rub the turkey breast with olive oil, garlic, rosemary, thyme, and black pepper. Place the lemon quarters inside the cavity of the turkey.
3. Roast the turkey breast on a rack in a roasting pan for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the chicken broth to keep the turkey moist.
4. Let the turkey rest for 10 minutes before slicing.

Instructions for Cauliflower Mash:

1. Bring a large pot of water to a boil and cook the cauliflower florets for 10-15 minutes, or until fork-tender.
2. Drain the cauliflower and return it to the pot. Add butter, chicken broth, black pepper, and garlic powder.
3. Mash the cauliflower until smooth, adding more broth as needed to reach the desired consistency.
4. Garnish with chopped parsley before serving.

Garlic and Herb Roasted Turkey Breast with Cauliflower Mash is a deliciously low-sodium holiday meal that retains all the flavors of a traditional feast. The turkey is tender and juicy, enhanced by aromatic herbs, while the cauliflower mash offers a creamy, satisfying side that’s much lighter than mashed potatoes. This dish provides a perfect balance of flavors and textures, making it a great choice for anyone seeking a healthier holiday option.

Lemon and Herb Roasted Chicken with Sweet Potato Wedges

Lemon and Herb Roasted Chicken with Sweet Potato Wedges is a light and flavorful dish perfect for holiday dinners. The chicken is infused with a fresh lemon and herb marinade, ensuring juicy, aromatic meat with crispy skin. Paired with roasted sweet potato wedges, which are slightly sweet and savory, this dish is rich in vitamins and antioxidants while being low in sodium. It’s a delicious, balanced meal that can be served as the main course during your holiday feast.

Ingredients for Roasted Chicken:

• 1 whole chicken (about 4 pounds)
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp black pepper
• 1/4 tsp paprika

Ingredients for Sweet Potato Wedges:

• 2 large sweet potatoes, cut into wedges
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp cinnamon
• 1/2 tsp smoked paprika

Instructions for Roasted Chicken:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, black pepper, and paprika. Rub this mixture all over the chicken, making sure to coat it evenly.
3. Place the chicken on a roasting rack in a roasting pan. Roast for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C), basting occasionally with the pan juices.
4. Let the chicken rest for 10 minutes before carving.

Instructions for Sweet Potato Wedges:

1. Toss the sweet potato wedges with olive oil, black pepper, cinnamon, and smoked paprika.
2. Spread the wedges on a baking sheet in a single layer.
3. Roast in the oven for 25-30 minutes, flipping halfway through, until the wedges are golden and tender.

Lemon and Herb Roasted Chicken with Sweet Potato Wedges is a healthy, satisfying, and visually stunning dish that works well for any holiday occasion. The lemon and herb marinade enhances the flavor of the chicken, while the sweet potato wedges provide a naturally sweet and savory side. This recipe is rich in nutrients, low in sodium, and offers a perfect balance of flavors, making it a great choice for a festive meal.

Spaghetti Squash Primavera with Garlic and Basil

Spaghetti Squash Primavera with Garlic and Basil is a delicious, low-sodium alternative to traditional pasta dishes. This vegetable-based dish uses roasted spaghetti squash as a substitute for pasta, topped with a colorful medley of fresh vegetables and a light garlic-basil sauce. It’s a refreshing and health-conscious dish, offering the same satisfying texture as pasta but with fewer calories and more nutrients.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and sprinkle with black pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shreds into spaghetti-like strands.
4. While the squash is roasting, heat olive oil in a large pan over medium heat. Add the garlic, tomatoes, zucchini, and bell peppers. Sauté for 5-7 minutes, or until the vegetables are tender.
5. Once the squash is done, use a fork to scrape the flesh into strands. Toss the spaghetti squash strands with the sautéed vegetables and fresh basil.
6. Serve immediately, garnished with additional basil if desired.

Spaghetti Squash Primavera with Garlic and Basil is a vibrant, low-sodium dish that captures the essence of a fresh vegetable pasta. The spaghetti squash provides a satisfying texture, while the sautéed vegetables and garlic-basil sauce bring a burst of flavors. This recipe is light, healthy, and a perfect option for those looking for a lower-carb alternative to traditional pasta dishes during the holiday season.

Balsamic Glazed Pork Tenderloin with Roasted Vegetables

Balsamic Glazed Pork Tenderloin with Roasted Vegetables is a savory and tender main dish perfect for holiday dinners. The pork tenderloin is marinated in a balsamic vinegar mixture that adds richness and depth of flavor. Roasted vegetables, such as carrots, parsnips, and brussels sprouts, complement the pork with their caramelized sweetness. This dish is both elegant and low in sodium, offering a well-balanced and flavorful meal.

Ingredients for Pork Tenderloin:

• 2 pork tenderloins (about 1 pound each)
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Ingredients for Roasted Vegetables:

• 1 cup carrots, sliced
• 1 cup parsnips, sliced
• 1 cup Brussels sprouts, halved
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp dried rosemary

Instructions for Pork Tenderloin:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic, black pepper, and thyme.
2. Place the pork tenderloins in a resealable plastic bag or shallow dish and pour the marinade over the pork. Refrigerate for at least 1 hour, or overnight for more flavor.
3. Preheat the oven to 400°F (200°C).
4. Remove the pork from the marinade and place it on a baking sheet.
5. Roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Let the pork rest for 10 minutes before slicing.

Instructions for Roasted Vegetables:

1. Toss the carrots, parsnips, and Brussels sprouts with olive oil, black pepper, garlic powder, and rosemary.
2. Spread the vegetables on a baking sheet in a single layer.
3. Roast for 25-30 minutes, flipping halfway through, until the vegetables are golden and tender.

Balsamic Glazed Pork Tenderloin with Roasted Vegetables is a flavorful and satisfying holiday dish that’s both heartwarming and health-conscious. The balsamic glaze on the tenderloin enhances the meat’s natural flavors, while the roasted vegetables add a touch of sweetness and earthiness. This low-sodium recipe is perfect for anyone looking for a holiday meal that is both delicious and nutritious.

Herb-Crusted Salmon with Quinoa and Asparagus

Herb-Crusted Salmon with Quinoa and Asparagus is a light and nutritious holiday dinner that brings together rich flavors and a balance of protein and fiber. The salmon is coated with a fragrant herb crust that keeps the fish moist while enhancing its natural flavors. Paired with fluffy quinoa and perfectly roasted asparagus, this dish is a perfect combination of healthy ingredients, offering a low-sodium alternative to heavier holiday meals.

Ingredients for Herb-Crusted Salmon:

• 4 salmon fillets (6 ounces each)
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh lemon zest
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Ingredients for Quinoa:

• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1/4 tsp black pepper
• 1 tbsp olive oil

Ingredients for Asparagus:

• 1 bunch of asparagus, trimmed
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions for Herb-Crusted Salmon:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine parsley, dill, lemon zest, black pepper, and garlic powder.
3. Rub each salmon fillet with olive oil, then press the herb mixture onto the top of each fillet.
4. Place the fillets on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Instructions for Quinoa:

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water (or vegetable broth).
2. Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
3. Fluff the quinoa with a fork and stir in olive oil and black pepper.

Instructions for Asparagus:

1. Preheat the oven to 375°F (190°C) if not already set.
2. Toss the asparagus with olive oil, black pepper, and garlic powder.
3. Arrange the asparagus on a baking sheet and roast for 15-20 minutes, or until tender and slightly crispy on the edges.

Herb-Crusted Salmon with Quinoa and Asparagus is an elegant yet simple low-sodium dish that’s perfect for holiday gatherings. The salmon is rich in healthy omega-3 fatty acids, while quinoa provides fiber and protein. The roasted asparagus complements the dish with a tender texture and subtle flavor. This meal is light, nutritious, and ideal for those looking to enjoy a heart-healthy holiday meal.

Stuffed Bell Peppers with Brown Rice and Ground Turkey

Stuffed Bell Peppers with Brown Rice and Ground Turkey is a hearty, low-sodium dish that’s perfect for a festive dinner. Colorful bell peppers are filled with a flavorful mixture of lean ground turkey, brown rice, tomatoes, and a blend of herbs and spices. This dish is high in protein, fiber, and antioxidants, making it a nutritious yet satisfying choice for holiday meals that won’t overwhelm the palate with salt.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 tbsp olive oil
• 1 lb ground turkey (lean)
• 1 cup cooked brown rice
• 1 cup diced tomatoes (no added salt)
• 1/4 cup chopped onions
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp ground cumin
• 1/4 tsp ground paprika
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.
3. Heat olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it apart, until browned.
4. Add the onions and garlic to the turkey, cooking until softened.
5. Stir in the diced tomatoes, cooked brown rice, oregano, black pepper, cumin, and paprika. Cook for another 5-7 minutes to allow the flavors to meld together.
6. Stuff each bell pepper with the turkey and rice mixture, pressing the filling down slightly to pack it in.
7. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
8. Garnish with chopped cilantro if desired and serve.

Stuffed Bell Peppers with Brown Rice and Ground Turkey is a wholesome and filling low-sodium holiday dish. The combination of lean turkey, whole grains, and fresh vegetables creates a well-rounded meal. The stuffed peppers are not only flavorful but also visually appealing, making them a great centerpiece for a holiday table. This recipe is a great way to enjoy a nutrient-dense, sodium-conscious meal without sacrificing taste.

Butternut Squash and Spinach Salad with Lemon Vinaigrette

Butternut Squash and Spinach Salad with Lemon Vinaigrette is a refreshing and vibrant side dish that offers a delightful balance of sweetness from the roasted squash and the peppery bite of fresh spinach. Tossed in a zesty lemon vinaigrette, this salad is a perfect addition to your holiday table. Packed with vitamins, antioxidants, and fiber, it provides a nutrient-dense option without the excess sodium typically found in holiday sides.

Ingredients for Salad:

• 1 medium butternut squash, peeled and cubed
• 4 cups fresh spinach leaves
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries (unsweetened)
• 1/4 cup toasted walnuts or pecans (optional)

Ingredients for Lemon Vinaigrette:

• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp black pepper
• 1/2 tsp honey (optional)
• 1/4 tsp garlic powder

Instructions for Salad:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil and black pepper. Spread the squash in a single layer on a baking sheet.
3. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
4. In a large bowl, combine the spinach, red onion, cranberries, and roasted butternut squash.
5. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, black pepper, honey (if using), and garlic powder to make the vinaigrette.
6. Drizzle the vinaigrette over the salad and toss gently to combine.
7. Garnish with toasted walnuts or pecans for added crunch, if desired.

Butternut Squash and Spinach Salad with Lemon Vinaigrette is a fresh, low-sodium side dish that adds both color and nutrition to your holiday spread. The sweet butternut squash pairs wonderfully with the tangy lemon vinaigrette, creating a balance of flavors. This salad is a perfect light and refreshing alternative to heavier holiday sides, making it a great choice for those looking to keep their meals nutritious and flavorful.

Note: More recipes are coming soon!