25+ Delicious Holiday Low Sodium High Flavor Recipes for a Feast

The holiday season is all about gathering with loved ones, sharing stories, and enjoying hearty meals that spark joy.

However, for those mindful of their sodium intake—whether due to health considerations or a commitment to better eating—it can be challenging to find dishes that are both festive and flavorful.

Thankfully, you don’t have to sacrifice taste for health. In this collection of over 25 holiday recipes, we’ll show you how to create meals that are as rich in flavor as they are low in sodium.

These recipes incorporate the perfect blend of herbs, spices, and natural ingredients to bring out the best in every dish.

From sides that steal the show to main courses that wow, these dishes ensure that everyone at the table can enjoy the season with vibrant, mouthwatering dishes that are easy on the salt.

Whether you’re looking for a zesty side, a hearty main, or a sweet finish to your holiday spread, these recipes will inspire you to celebrate without compromise.

Let’s dive into a selection of holiday classics and modern dishes that will have your guests asking for seconds—all while being mindful of your health.

25+ Delicious Holiday Low Sodium High Flavor Recipes for a Feast

Holiday meals are a time for indulgence, but they don’t have to come at the cost of your well-being.

The 25+ low sodium, high flavor recipes we’ve shared can transform your holiday table into a showcase of delicious, health-conscious dishes that everyone can enjoy.

With a focus on fresh herbs, natural flavor enhancers, and creative twists, these recipes make it easy to serve up festive meals that are as good for your body as they are for your taste buds.

Say goodbye to bland, high-sodium dishes and welcome a season of flavorful, wholesome eating that will keep everyone smiling long after the last bite.

Holiday Citrus Herb Roasted Turkey

This festive turkey recipe is full of zesty citrus and aromatic herbs, perfect for a holiday meal. It’s low in sodium but brimming with flavor, ensuring everyone can enjoy a savory and juicy main course without the excess salt.

Ingredients:

• 1 whole turkey (12-14 lbs), thawed if frozen
• 1 lemon, quartered
• 1 orange, quartered
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 1 bunch fresh sage
• 3 tbsp olive oil
• 1 tbsp ground black pepper
• 2 tsp smoked paprika
• 2 tsp ground coriander
• 2 tbsp freshly chopped parsley
• Freshly ground black pepper to taste
• 1 cup low-sodium chicken broth (for basting)

Instructions:

1. Preheat the oven to 325°F (165°C). Position the oven rack in the center of the oven.
2. Prepare the turkey: Remove the giblets and pat the turkey dry with paper towels. Place the bird on a roasting rack in a large roasting pan.
3. Stuff the turkey: Insert the quartered lemon, orange, onion, and smashed garlic into the cavity. Tuck the thyme, rosemary, and sage inside as well.
4. Season the bird: In a small bowl, combine the olive oil, black pepper, smoked paprika, and coriander. Rub this mixture generously over the skin of the turkey. Sprinkle the parsley over the bird for added freshness and aroma.
5. Roast the turkey: Pour the low-sodium chicken broth into the bottom of the roasting pan. Place the turkey in the oven and roast, basting every 45 minutes with the pan juices, until the internal temperature reaches 165°F (74°C). This should take about 3-4 hours, depending on the size of the turkey.
6. Rest before serving: Once the turkey reaches the desired temperature, remove it from the oven and let it rest for 20-30 minutes before carving.

This turkey recipe offers an excellent balance of citrusy brightness and herbal richness, ensuring that each bite is packed with flavor. The natural juices from the bird, combined with the aromatic herbs, create a tantalizing, low-sodium main dish that is sure to impress your holiday guests.

Savory Cranberry Walnut Stuffing

A perfect side dish to pair with your holiday roast, this low-sodium cranberry walnut stuffing is rich in flavors and textures. The sweetness of the cranberries, the crunch of walnuts, and the fresh herbs create a beautiful balance of flavors.

Ingredients:

• 1 loaf of whole-grain bread, cubed and left out overnight to dry
• 2 tbsp olive oil
• 1 large onion, diced
• 3 stalks celery, diced
• 1 apple, peeled, cored, and diced
• 1 cup dried cranberries (no added sugar)
• 1 cup toasted walnuts, roughly chopped
• 2 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme, chopped
• 2 cups low-sodium vegetable broth
• 1/4 cup fresh parsley, chopped
• Black pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cook the aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and celery, cooking until they are soft and translucent, about 5-7 minutes. Add the apple and cook for another 2 minutes.
3. Combine the ingredients: In a large mixing bowl, combine the dried bread cubes, sautéed mixture, cranberries, walnuts, sage, thyme, and parsley. Pour the vegetable broth over the mixture and toss until everything is evenly moistened. Add black pepper to taste.
4. Bake: Transfer the mixture to a greased 9×13 inch baking dish. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to crisp up.
5. Serve: Let the stuffing cool for a few minutes before serving to allow the flavors to meld.

This stuffing is a warm, hearty side that perfectly complements any holiday meal, with just the right blend of sweet, savory, and nutty flavors. It’s the perfect way to create a festive table without the need for high sodium content.

Maple-Glazed Brussels Sprouts with Pecans

This simple, low-sodium Brussels sprout dish features a subtle maple glaze that enhances the natural sweetness of the sprouts. The addition of toasted pecans provides a lovely crunch and rich, nutty flavor that pairs perfectly with your holiday spread.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1/2 cup pecan halves, toasted
• Black pepper to taste
• Freshly chopped chives for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Brussels sprouts: Place the halved Brussels sprouts in a large bowl. Add the olive oil, maple syrup, and apple cider vinegar. Toss well to coat the sprouts evenly.
3. Roast: Spread the Brussels sprouts in an even layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, or until the sprouts are tender and slightly crispy, stirring halfway through.
4. Add pecans: Remove from the oven and sprinkle the toasted pecans over the Brussels sprouts. Toss lightly and season with black pepper to taste.
5. Serve: Transfer to a serving dish and garnish with freshly chopped chives.

This dish brings the perfect combination of sweet, tangy, and nutty flavors, elevating Brussels sprouts to a whole new level. It’s an easy, low-sodium option that adds festive color and taste to your holiday table without overwhelming the palate.

Herb-Crusted Salmon with Lemon-Dill Sauce

This herb-crusted salmon, baked to flaky perfection and served with a refreshing lemon-dill sauce, is a standout low-sodium option for your holiday feast. It’s full of bright flavors that enhance the natural taste of the fish, making it a healthy and elegant choice.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 1 tbsp Dijon mustard (low-sodium)
• 1/4 cup panko breadcrumbs
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 lemon, sliced into wedges
• 1/4 cup Greek yogurt (plain, low-fat)
• 2 tbsp fresh dill, chopped (for sauce)
• 1 tbsp lemon juice
• 1/2 tsp garlic powder (for sauce)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the salmon: Place the salmon fillets on the baking sheet. Brush each fillet with the olive oil and spread a thin layer of Dijon mustard over the top.
3. Make the herb crust: In a small bowl, combine the panko breadcrumbs, parsley, dill, thyme, garlic powder, and black pepper. Press this mixture gently onto the top of each salmon fillet.
4. Bake: Roast the salmon in the oven for 12-15 minutes, or until the fish flakes easily with a fork.
5. Prepare the lemon-dill sauce: While the salmon is baking, mix the Greek yogurt, chopped dill, lemon juice, and garlic powder in a small bowl. Adjust seasoning as needed.
6. Serve: Serve the herb-crusted salmon with a dollop of lemon-dill sauce and lemon wedges on the side.

This dish pairs beautifully with roasted vegetables or a simple green salad, making it an easy, flavorful, and healthy option that will delight your holiday guests. The lemon-dill sauce adds a tangy freshness that complements the rich salmon without needing added salt.

Maple-Glazed Sweet Potatoes with Thyme

These maple-glazed sweet potatoes with a hint of thyme are a perfect side dish that balances sweetness and earthiness. The dish is simple to prepare but adds a warm, festive touch to your holiday table.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 2 tbsp pure maple syrup
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup fresh thyme leaves, divided
• 1/4 cup chopped pecans (optional)
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the sweet potatoes: In a large mixing bowl, combine the sweet potato cubes with olive oil, maple syrup, cinnamon, black pepper, and smoked paprika. Toss until evenly coated.
3. Roast: Spread the sweet potatoes in an even layer on the prepared baking sheet. Sprinkle half of the fresh thyme leaves over them. Roast in the oven for 25-30 minutes, turning halfway through, until the sweet potatoes are tender and lightly caramelized.
4. Add pecans: About 5 minutes before the sweet potatoes are done, sprinkle the chopped pecans over the top and return to the oven.
5. Serve: Transfer to a serving dish and garnish with additional thyme sprigs.

These maple-glazed sweet potatoes are full of natural sweetness and a touch of herbaceous flavor that perfectly complements any holiday meal. The slight crunch from the pecans adds texture, making each bite irresistible.

Spiced Apple Cider Glazed Carrots

These glazed carrots, cooked with apple cider and spiced with cinnamon and nutmeg, make a comforting side dish that’s perfect for holiday celebrations. They’re low in sodium and full of natural sweetness and warm spices.

Ingredients:

• 1 lb baby carrots or 4 large carrots, peeled and sliced into thin rounds
• 1 cup unsweetened apple cider
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp unsalted butter
• Black pepper to taste
• Fresh parsley, finely chopped (for garnish)

Instructions:

1. Cook the carrots: In a large saucepan, add the carrots and apple cider. Bring to a boil over medium-high heat, then reduce the heat and let simmer for 10-12 minutes, or until the carrots are tender and the liquid is reduced by half.
2. Glaze the carrots: Add the honey, cinnamon, nutmeg, and butter to the saucepan. Stir until the carrots are evenly coated and the glaze is thickened, about 3-4 minutes. Season with black pepper to taste.
3. Serve: Transfer the glazed carrots to a serving dish and sprinkle with fresh parsley.

These spiced apple cider glazed carrots offer a harmonious blend of sweet, tangy, and warm flavors that brighten up any holiday spread. The dish’s subtle spices make it a delightful addition, ensuring that everyone has a healthy, flavorful side to enjoy.

Garlic Herb Roasted Cauliflower Steaks

These roasted cauliflower steaks are seasoned with garlic, fresh herbs, and a touch of lemon for a bright, savory dish that pairs well with any holiday meal. They’re a beautiful, low-sodium option that’s simple yet full of flavor.

Ingredients:

• 1 large head of cauliflower, cut into thick “steaks”
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp smoked paprika
• Black pepper to taste
• 1 lemon, thinly sliced
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the cauliflower: Place the cauliflower steaks on the baking sheet. In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, smoked paprika, and black pepper.
3. Season the steaks: Brush the garlic herb mixture evenly over both sides of the cauliflower steaks. Place lemon slices on top for added flavor.
4. Roast: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
5. Serve: Transfer the roasted cauliflower to a serving dish and garnish with fresh parsley.

These garlic herb roasted cauliflower steaks make a stunning side dish that’s perfect for a holiday feast. The combination of fresh herbs and lemon adds depth and a burst of flavor without needing excess salt, making it a healthy, crowd-pleasing addition to any table.

Cranberry Orange Wild Rice Pilaf

This cranberry orange wild rice pilaf is an aromatic, colorful, and festive side that’s ideal for holiday meals. The slight tang from the cranberries and the freshness of orange zest perfectly balance the nutty flavor of the wild rice.

Ingredients:

• 1 cup wild rice blend
• 2 cups low-sodium chicken or vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1 orange, zested and juiced
• 1/2 small red onion, finely diced
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Black pepper to taste

Instructions:

1. Cook the rice: Rinse the wild rice blend under cold water. In a medium saucepan, combine the rice and broth. Bring to a boil, then cover and reduce the heat to low. Simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
2. Prepare the pilaf mixture: In a skillet over medium heat, add the olive oil and diced red onion. Sauté for 2-3 minutes, or until the onion becomes translucent. Add the cranberries, pecans, orange zest, and juice. Cook for another 2 minutes, stirring to combine.
3. Combine: Add the rice to the skillet with the cranberry-orange mixture and toss to combine. Season with black pepper to taste.
4. Serve: Transfer to a serving dish and sprinkle with fresh parsley.

The cranberry orange wild rice pilaf brings a touch of sweetness and a bright pop of color to the holiday table. Its depth of flavor and pleasant texture make it a memorable addition that pairs well with both main dishes and other sides.

Baked Honey-Glazed Brussel Sprouts with Apples

This honey-glazed Brussels sprouts dish with a hint of apple adds a touch of sweetness and is perfect for holiday gatherings. The combination of caramelized sprouts and sweet, crisp apples creates a balanced and satisfying side that is naturally low in sodium.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 apples, cored and cut into thin wedges (use a sweet variety like Honeycrisp)
• 2 tbsp honey
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/4 cup chopped walnuts (optional)
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the vegetables and apples: In a large bowl, toss the halved Brussels sprouts and apple wedges with olive oil, honey, cinnamon, and black pepper until evenly coated.
3. Roast: Spread the mixture evenly on the baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden and crispy and the apples are tender.
4. Add walnuts: In the last 5 minutes of roasting, sprinkle the chopped walnuts over the top to toast them slightly.
5. Serve: Transfer to a serving dish and garnish with fresh thyme.

This dish brings a delightful combination of sweet, tangy, and savory flavors to the table, making it a wonderful, low-sodium addition to any holiday spread. The honey glaze enhances the natural sweetness of the Brussels sprouts and apples, creating a comforting, festive side.

Lemon Garlic Roasted Green Beans and Cherry Tomatoes

This vibrant side dish of lemon garlic roasted green beans and cherry tomatoes is simple, colorful, and packed with fresh flavors that are perfect for the holidays. It’s naturally low in sodium but bursting with aromatic notes from garlic, lemon, and fresh herbs.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp fresh basil, chopped
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the vegetables: Place the green beans and cherry tomatoes in a large bowl. Add the minced garlic, olive oil, lemon zest, lemon juice, black pepper, and paprika. Toss until everything is evenly coated.
3. Roast: Spread the vegetable mixture in an even layer on the baking sheet. Roast for 15-20 minutes, stirring halfway through, until the green beans are tender-crisp and the cherry tomatoes are slightly caramelized.
4. Serve: Transfer the roasted vegetables to a serving dish and sprinkle with fresh basil. Serve with extra lemon wedges for a burst of citrus.

This lemon garlic roasted green bean and cherry tomato dish adds a refreshing yet savory flavor to your holiday spread. The bright lemon zest and fresh basil elevate the dish, making it an elegant, low-sodium side that pairs beautifully with other holiday main courses.

Spiced Quinoa with Pomegranate and Pistachios

This spiced quinoa with pomegranate and pistachios is a festive, nutrient-dense dish that offers a perfect balance of sweetness, crunch, and spice. It’s a unique, low-sodium side that makes your holiday meal feel special and balanced.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth or water
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 cup pomegranate seeds
• 1/4 cup roasted pistachios, chopped
• 2 tbsp fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp smoked paprika (optional)

Instructions:

1. Cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cinnamon, cumin, and black pepper. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it rest for 5 minutes, then fluff with a fork.
2. Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, and smoked paprika (if using).
3. Combine: Transfer the cooked quinoa to a large mixing bowl. Stir in the pomegranate seeds, chopped pistachios, and fresh mint. Drizzle with the lemon dressing and toss gently to combine.
4. Serve: Transfer to a serving dish and garnish with additional mint leaves if desired.

This spiced quinoa is a wonderful holiday side dish that’s both light and hearty. The pomegranate seeds add a pop of sweetness and color, while the pistachios provide satisfying crunch. The hint of cinnamon and cumin brings warmth to the dish, making it a perfect accompaniment for a festive meal.

Herb-Infused Baked Potatoes with Chive Sour Cream

These herb-infused baked potatoes, topped with a low-sodium chive sour cream, are a comforting and flavorful holiday side. The combination of crispy potato skin and a creamy, herbaceous topping makes it an irresistible addition to your holiday table.

Ingredients:

• 4 large russet potatoes, scrubbed clean
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 cup low-fat plain Greek yogurt
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Prepare the potatoes: Rub the potatoes with olive oil, black pepper, and paprika. Place them directly on the baking sheet and bake for 45-50 minutes, or until the potatoes are tender when pierced with a fork.
3. Prepare the chive sour cream: In a small bowl, mix the Greek yogurt, chopped chives, parsley, and lemon juice. Stir until well combined and season with a touch of black pepper to taste.
4. Serve: Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Cut a slit down the middle of each potato and gently fluff the inside with a fork. Spoon the chive sour cream mixture on top and garnish with additional parsley and chives.

These herb-infused baked potatoes are simple, satisfying, and packed with flavor. The chive sour cream adds a fresh, creamy touch that pairs perfectly with the earthy potatoes. This dish is a great low-sodium side that enhances any holiday meal without overwhelming the palate.

Maple-Glazed Roasted Carrots with Thyme

These maple-glazed roasted carrots with thyme offer a sweet and savory side dish that’s perfect for holiday celebrations. The natural sweetness of the carrots is enhanced by a touch of maple syrup and the earthy aroma of fresh thyme, creating a delicious, low-sodium option for your holiday spread.

Ingredients:

• 1 lb baby carrots or regular carrots, peeled and cut into 2-inch pieces
• 2 tbsp pure maple syrup
• 1 tbsp olive oil
• 2 tsp fresh thyme leaves
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon (optional)
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the carrots: In a large bowl, toss the carrots with olive oil, maple syrup, black pepper, and ground cinnamon (if using). Sprinkle the fresh thyme leaves over the carrots and toss again to coat evenly.
3. Roast: Spread the carrots in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, flipping halfway through, until the carrots are tender and slightly caramelized.
4. Serve: Transfer to a serving dish and garnish with fresh thyme sprigs.

These maple-glazed roasted carrots bring a touch of sweetness and a festive, vibrant appearance to the holiday table. The maple syrup glaze combined with thyme elevates the dish, making it a healthy and flavorful low-sodium addition that everyone will enjoy.

Herbed Couscous with Lemon and Almonds

This herbed couscous with lemon and almonds is a light, flavorful side dish perfect for any holiday feast. The combination of fresh herbs, lemon zest, and toasted almonds adds a delightful crunch and zest, making this a standout, low-sodium dish.

Ingredients:

• 1 cup couscous
• 1 1/4 cups low-sodium vegetable or chicken broth
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1/4 cup sliced almonds, toasted
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• Black pepper to taste

Instructions:

1. Cook the couscous: In a medium saucepan, bring the vegetable or chicken broth to a boil. Stir in the couscous, remove from heat, and cover. Let it sit for 5 minutes, then fluff with a fork.
2. Prepare the dressing: In a small bowl, mix the lemon zest, lemon juice, and olive oil.
3. Combine: In a large bowl, toss the cooked couscous with the lemon dressing. Add the fresh parsley, mint, and toasted almonds, and stir gently to combine. Season with black pepper to taste.
4. Serve: Transfer to a serving dish and garnish with extra chopped herbs and a few additional almonds if desired.

This herbed couscous with lemon and almonds offers a refreshing and light flavor profile that balances out the richness of other holiday dishes. The almonds add a satisfying crunch, while the lemon and herbs provide a bright, aromatic touch to make this a perfect low-sodium holiday side.

Balsamic Glazed Roasted Beet and Goat Cheese Salad

A salad with roasted beets and goat cheese, dressed with a balsamic glaze, makes a colorful and sophisticated holiday side dish. The earthy sweetness of the beets pairs beautifully with tangy goat cheese and the rich, slightly sweet balsamic reduction for a dish that’s full of flavor yet low in sodium.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 4 cups mixed salad greens
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts, toasted
• 2 tbsp balsamic glaze (store-bought or homemade)
• 2 tbsp fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the beets: In a bowl, toss the beet wedges with olive oil and black pepper until evenly coated. Spread them in a single layer on the baking sheet and roast for 30-35 minutes, or until they are tender and slightly caramelized.
3. Assemble the salad: In a large bowl, place the mixed salad greens. Top with the roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle with balsamic glaze and sprinkle with fresh basil.
4. Serve: Transfer to a serving platter or individual bowls.

This balsamic glazed roasted beet and goat cheese salad offers a sophisticated touch with its rich, earthy flavors and the tangy sweetness of the balsamic glaze. It’s a perfect low-sodium holiday side that adds color, texture, and a variety of flavors to your celebration.

Note: More recipes​ are coming soon!