30+ Flavorful Holiday Low Sodium Holiday Recipesfor Your Family

The holiday season is a time for gathering, celebration, and sharing meals with family and friends.

However, the rich, indulgent fare often comes at the cost of excess sodium, which can contribute to high blood pressure and other health issues.

But fear not! You don’t have to compromise on flavor to enjoy a holiday spread that aligns with a heart-healthy lifestyle.

From savory appetizers and hearty mains to sweet desserts, there are countless ways to create festive dishes that are naturally low in sodium and full of flavor.

In this article, we’re sharing more than 30 holiday recipes that are perfect for anyone looking to enjoy their seasonal favorites without the extra sodium.

These dishes prioritize fresh ingredients, herbs, and spices to bring out the best in every flavor, ensuring that your holiday meals are both nutritious and delicious.

Whether you’re looking for a satisfying main course, a side dish that wows, or a festive dessert, you’ll find plenty of options to make this holiday season the healthiest one yet.

30+ Flavorful Holiday Low Sodium Holiday Recipesfor Your Family

With these 30+ low sodium holiday recipes, you can approach your holiday celebrations with peace of mind, knowing that your meals will be as good for your heart as they are for your taste buds.

These dishes offer vibrant flavors, festive ingredients, and satisfying textures, proving that you don’t need excessive salt to create truly enjoyable holiday food.

So whether you’re cooking for yourself, your family, or your entire holiday gathering, these recipes are sure to be a hit.

This season, make the choice to nourish your body while still enjoying all the joy that holiday meals bring.

Herb-Roasted Turkey Breast (Low Sodium)

This herb-roasted turkey breast is a flavorful and juicy centerpiece for your holiday table, perfect for those looking to reduce sodium intake. By using fresh herbs and aromatics, the turkey remains tender and delicious without needing added salt.

Ingredients

• 1 turkey breast (about 3 pounds)
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon black pepper
• 1 lemon, zested and juiced
• 1 cup low-sodium chicken broth

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix olive oil, rosemary, thyme, parsley, garlic, black pepper, lemon zest, and juice.
3. Pat the turkey breast dry with paper towels and rub the herb mixture all over it, including under the skin if possible.
4. Place the turkey breast in a roasting pan and pour the low-sodium chicken broth into the bottom of the pan.
5. Roast the turkey for about 1.5 to 2 hours, or until a meat thermometer reads 165°F (74°C) in the thickest part of the breast.
6. Baste the turkey with pan juices every 30 minutes for added moisture.
7. Let the turkey rest for 15 minutes before slicing and serving.

The combination of fresh herbs, lemon, and garlic creates a burst of natural flavors that ensures the turkey is far from bland. This recipe proves that reducing sodium doesn’t mean sacrificing taste, and your guests will love its festive aroma and juiciness.

Maple-Glazed Carrots (Low Sodium)

These maple-glazed carrots are a sweet and savory side dish that perfectly complements any holiday spread. Naturally low in sodium, they rely on maple syrup and warming spices to shine.

Ingredients

• 1 pound baby carrots, peeled
• 2 tablespoons unsalted butter
• 3 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. In a large skillet, melt the unsalted butter over medium heat.
2. Add the carrots and cook for 5 minutes, stirring occasionally.
3. Pour in the maple syrup, cinnamon, nutmeg, and black pepper. Stir to coat the carrots evenly.
4. Cover the skillet and cook for another 10-12 minutes, or until the carrots are tender.
5. Uncover and cook for an additional 2-3 minutes, allowing the glaze to thicken.
6. Garnish with fresh parsley before serving, if desired.

This dish brings out the natural sweetness of carrots, with the maple syrup and spices adding a holiday-inspired twist. It’s a visually appealing and deliciously healthy addition to your holiday table that everyone will enjoy.

Cranberry Apple Chutney (Low Sodium)

This cranberry apple chutney is a festive and tangy condiment that’s perfect for pairing with turkey, ham, or vegetarian mains. It balances the tartness of cranberries with the sweetness of apples and subtle spices, all without added salt.

Ingredients

• 2 cups fresh or frozen cranberries
• 2 medium apples, peeled and diced
• 1/2 cup orange juice
• 1/3 cup honey or maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions

1. In a medium saucepan, combine cranberries, apples, orange juice, honey or maple syrup, cinnamon, ginger, and cloves.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
3. Simmer for 15-20 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
4. Remove from heat and let cool to room temperature. The chutney will continue to thicken as it cools.
5. Serve as a side dish or condiment. Store leftovers in the refrigerator for up to one week.

This chutney is a burst of color and flavor, making it an essential holiday side. Its natural sweetness and tangy profile perfectly complement the main courses, providing a refreshing contrast that keeps the meal balanced and exciting.

Garlic Herb Mashed Potatoes (Low Sodium)

This creamy garlic herb mashed potato dish is a holiday favorite, made with natural flavors and no added salt. The richness of butter, garlic, and fresh herbs brings out the potatoes’ comforting essence.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and diced
• 3 garlic cloves, minced
• 3 tablespoons unsalted butter
• 1/2 cup unsalted milk (or more as needed)
• 1 teaspoon black pepper
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Place potatoes in a large pot and cover with water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes or until potatoes are fork-tender.
2. While potatoes cook, melt butter in a small saucepan over low heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Drain the potatoes and return them to the pot. Mash until smooth or leave slightly chunky for texture.
4. Stir in the garlic butter, milk, black pepper, chives, and parsley. Mix until well combined, adding more milk for a creamier texture if needed.
5. Serve warm, garnished with additional herbs if desired.

These mashed potatoes are a perfect pairing for any holiday main dish. The garlic and fresh herbs add depth and fragrance without the need for salt, making this dish a crowd-pleaser for everyone at the table.

Balsamic Roasted Brussels Sprouts (Low Sodium)

This low-sodium balsamic roasted Brussels sprouts dish is packed with bold flavors and crispy textures. The caramelized balsamic glaze enhances the natural sweetness of the sprouts, making them an irresistible side.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon black pepper
• 1/4 cup chopped pecans (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts with olive oil, balsamic vinegar, honey, and black pepper.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until the edges are golden and crispy.
5. If desired, sprinkle with chopped pecans during the last 5 minutes of roasting for added crunch.
6. Serve warm as a flavorful side dish.

These Brussels sprouts deliver a delightful combination of sweet, tangy, and nutty flavors. They’re a nutritious and sophisticated addition to your holiday spread, proving that simple ingredients can make a big impact.

Holiday Wild Rice Pilaf (Low Sodium)

This wild rice pilaf combines nutty rice, dried fruits, and toasted nuts for a festive and nutritious holiday side. The natural ingredients create layers of flavor without the need for added salt.

Ingredients

• 1 cup wild rice blend
• 2 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/3 cup dried cranberries
• 1/3 cup chopped pecans or almonds, toasted
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Cook the wild rice blend according to the package instructions, using low-sodium vegetable broth instead of water for extra flavor.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Stir in the cooked rice, dried cranberries, pecans, thyme, and black pepper. Cook for 2-3 minutes to blend the flavors.
4. Remove from heat and sprinkle with fresh parsley before serving.

This wild rice pilaf is colorful, flavorful, and nutrient-packed. The combination of cranberries and nuts adds festive sweetness and crunch, making it an elegant and wholesome side dish for your holiday celebrations.

Savory Sweet Potato Casserole (Low Sodium)

This savory sweet potato casserole swaps the traditional marshmallows for a delicious herb-infused breadcrumb topping. It’s hearty, flavorful, and naturally low in sodium, making it a great addition to any holiday menu.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter, melted
• 1/4 cup unsalted milk
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/3 cup plain breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme, chopped

Instructions

1. Preheat the oven to 375°F (190°C). Grease a medium-sized baking dish.
2. Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and mash until smooth.
3. Stir in melted butter, milk, garlic powder, black pepper, and smoked paprika. Spread the mixture evenly into the prepared baking dish.
4. In a small bowl, mix breadcrumbs, olive oil, and thyme. Sprinkle this topping over the sweet potatoes.
5. Bake for 20 minutes, or until the topping is golden and crispy.
6. Serve warm and enjoy as a comforting holiday side dish.

This casserole is a savory twist on a classic favorite, bringing out the natural sweetness of the potatoes while the herbaceous topping adds a delightful crunch. It’s a lighter, more refined version that’s sure to impress.

Rosemary Lemon Roasted Chicken (Low Sodium)

This rosemary lemon roasted chicken is juicy and aromatic, a perfect alternative to traditional holiday mains. With no added salt, it relies on the vibrant flavors of fresh herbs and citrus.

Ingredients

• 1 whole chicken (about 4 pounds)
• 3 tablespoons olive oil
• 2 lemons, one juiced and one sliced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 cup low-sodium chicken broth

Instructions

1. Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels.
2. In a small bowl, mix olive oil, lemon juice, rosemary, thyme, garlic powder, and black pepper. Rub this mixture all over the chicken, including under the skin.
3. Place the chicken in a roasting pan. Stuff the cavity with lemon slices and any remaining rosemary sprigs. Pour the low-sodium chicken broth into the pan.
4. Roast the chicken for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C). Baste with pan juices every 30 minutes for extra flavor.
5. Let the chicken rest for 10 minutes before carving and serving.

The combination of lemon and rosemary gives the chicken a fresh and festive flavor that feels special for the holidays. It’s moist, flavorful, and a great low-sodium centerpiece for any feast.

Festive Quinoa Salad (Low Sodium)

This vibrant quinoa salad is packed with holiday colors and flavors. Featuring pomegranate seeds, fresh greens, and a zesty orange vinaigrette, it’s a healthy, low-sodium dish that’s both refreshing and satisfying.

Ingredients

• 1 cup quinoa
• 2 cups low-sodium vegetable broth
• 1/3 cup pomegranate seeds
• 1/3 cup chopped walnuts, toasted
• 1/2 cup fresh spinach or arugula
• 1 orange, zested and juiced
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/2 teaspoon black pepper

Instructions

1. Rinse the quinoa thoroughly under cold water. Cook it in low-sodium vegetable broth according to the package instructions. Let it cool to room temperature.
2. In a large bowl, combine the cooked quinoa, pomegranate seeds, walnuts, and spinach or arugula.
3. In a small bowl, whisk together orange zest, orange juice, olive oil, honey, and black pepper. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for up to a day to allow the flavors to meld.

This quinoa salad is light, bright, and perfect for balancing heavier holiday dishes. The sweet-tart pomegranate and citrus dressing create a refreshing flavor, while the walnuts and quinoa provide satisfying texture and protein.

Herb-Infused Green Beans Almondine (Low Sodium)

This elegant green bean dish is a low-sodium take on the classic French “Almondine,” showcasing fresh, tender green beans paired with lightly toasted almonds and a hint of lemon and herbs. It’s a delightful and sophisticated side for your holiday table.

Ingredients

• 1 pound fresh green beans, trimmed
• 2 tablespoons unsalted butter
• 1/4 cup sliced almonds
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper
• 1 tablespoon fresh dill or parsley, chopped

Instructions

1. Bring a large pot of water to a boil. Add the green beans and cook for 3-4 minutes, or until tender-crisp. Drain and transfer to an ice bath to stop the cooking process.
2. In a large skillet over medium heat, melt the butter. Add the sliced almonds and sauté for 2-3 minutes, or until they are golden brown.
3. Add the cooked green beans to the skillet and toss to coat in the butter and almonds. Stir in the lemon juice, lemon zest, and black pepper.
4. Transfer to a serving dish and sprinkle with fresh dill or parsley before serving.

This green bean almondine is simple yet flavorful, with the almond crunch and lemon brightness providing a perfect complement to any holiday main dish. It’s an easy, low-sodium recipe that will be the star of your side dishes.

Cranberry Orange Sauce (Low Sodium)

A homemade cranberry orange sauce is the ideal holiday condiment. This vibrant, naturally sweet-tart sauce is made with fresh cranberries, orange zest, and a touch of honey, with no added salt. It pairs beautifully with turkey, chicken, or pork.

Ingredients

• 12 ounces fresh cranberries
• 1/2 cup orange juice
• 1 tablespoon orange zest
• 1/3 cup honey or maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

Instructions

1. In a medium saucepan over medium heat, combine cranberries, orange juice, orange zest, honey, cinnamon, and ginger. Bring to a boil, then reduce the heat to a simmer.
2. Cook for 10-15 minutes, stirring occasionally, until the cranberries have burst and the sauce thickens.
3. Remove from heat and let cool to room temperature before serving. The sauce will thicken more as it cools.
4. Serve chilled or at room temperature alongside your holiday dishes.

This cranberry orange sauce adds a festive burst of flavor and color to any holiday meal. It’s the perfect blend of sweet and tangy, making it a must-have on your holiday spread.

Spiced Butternut Squash Soup (Low Sodium)

A warm bowl of butternut squash soup with a hint of spice is a cozy, heartwarming dish for the holidays. This version is naturally low in sodium and infused with the flavors of cinnamon, nutmeg, and ginger for a festive touch.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/2 cup unsalted coconut milk or cream

Instructions

1. Preheat the oven to 400°F (200°C). Spread butternut squash cubes on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 25-30 minutes, or until tender and lightly caramelized.
2. In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, or until translucent.
3. Add the roasted butternut squash to the pot along with vegetable broth, cinnamon, nutmeg, ginger, and black pepper. Bring to a simmer and cook for 10 minutes.
4. Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender. Stir in coconut milk or cream and cook for an additional 2-3 minutes.
5. Serve warm, garnished with a sprinkle of cinnamon or a drizzle of coconut milk if desired.

This spiced butternut squash soup is rich and creamy, with warm, aromatic spices that evoke the holiday spirit. It’s a comforting and healthy way to start any holiday meal.

Note: More recipes​ are coming soon!