50+ Delicious Holiday Low Sodium Lunch Recipes to Enjoy This Season

The holiday season is often filled with rich and flavorful foods, but for those looking to manage their sodium intake, the abundance of high-sodium dishes can be a challenge.

Whether you’re cooking for yourself or hosting friends and family, it’s entirely possible to enjoy a festive, satisfying lunch without compromising on flavor or health.

With the right recipes, you can create a variety of delicious low-sodium dishes that are perfect for the holiday season.

In this blog, we’ve compiled over 50 holiday low sodium lunch recipes that offer a balance of fresh ingredients, vibrant flavors, and nutritional benefits.

From light salads to savory casseroles and creative wraps, these recipes provide plenty of options to suit every taste while helping you maintain a heart-healthy and low-sodium diet.

Let’s explore how you can make your holiday meals both festive and nourishing!

50+ Delicious Holiday Low Sodium Lunch Recipes to Enjoy This Season

Maintaining a low-sodium diet doesn’t mean sacrificing flavor or festivity during the holiday season.

With these 50+ holiday low-sodium lunch recipes, you can enjoy meals that are as vibrant and delicious as they are healthy.

Whether you’re preparing a dish for a holiday gathering or just looking for a satisfying meal to enjoy at home, these recipes offer a wide variety of options that cater to all tastes and dietary preferences.

By focusing on fresh, whole foods and using herbs, spices, and flavorful ingredients, you can create meals that are both heart-healthy and holiday-worthy.

So, this holiday season, indulge in these low-sodium lunch recipes and enjoy the best of both worlds—delicious food and good health.

Low Sodium Turkey & Cranberry Wraps

These Low Sodium Turkey & Cranberry Wraps are the perfect holiday lunch that combines the savory flavors of turkey with the sweetness of cranberry. Ideal for anyone looking to enjoy a healthier, low-sodium version of traditional holiday sandwiches, this wrap is packed with lean protein, fresh veggies, and a tangy, low-sodium cranberry sauce. The wrap can be prepared in minutes and served as a satisfying meal for a festive gathering or a quick holiday lunch.

Ingredients:

• 2 whole-wheat tortillas
• 6 ounces of low-sodium turkey breast, thinly sliced
• ¼ cup low-sodium cranberry sauce
• 1 cup mixed greens (spinach, arugula, or lettuce)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 small carrot, shredded
• ¼ cup cucumber, sliced thin
• Fresh ground black pepper, to taste

Instructions:

1. In a small bowl, mix the olive oil, balsamic vinegar, and black pepper to create a light dressing.
2. Lay the whole-wheat tortillas flat on a clean surface.
3. Spread a thin layer of low-sodium cranberry sauce on each tortilla.
4. Place a generous amount of turkey slices on top of the cranberry sauce.
5. Layer on mixed greens, shredded carrots, and thinly sliced cucumber.
6. Drizzle the prepared dressing over the vegetables.
7. Carefully roll up the tortilla tightly, securing the contents.
8. Cut the wrap in half and serve immediately or wrap it in parchment paper for later.

Low Sodium Turkey & Cranberry Wraps offer a balanced meal, rich in nutrients and light on sodium, making it an ideal choice for a holiday lunch. The combination of fresh vegetables and lean turkey with a hint of cranberry sweetness creates a satisfying dish that doesn’t compromise on flavor. These wraps are perfect for a healthy, festive meal and can be easily prepared ahead of time for convenience during busy holiday seasons. Whether you’re hosting a lunch or preparing for a quick grab-and-go meal, this recipe ensures you’re enjoying the holiday spirit in a healthy, low-sodium way.

Low Sodium Winter Squash Soup

This Low Sodium Winter Squash Soup is a creamy, comforting dish that’s perfect for the colder months of the holiday season. Made with roasted squash, onions, and aromatic spices, this soup is rich in flavor but low in sodium, making it an excellent choice for anyone monitoring their salt intake. It’s warming, filling, and full of nutrients, providing a healthy yet indulgent meal to enjoy with friends or family during the holidays.

Ingredients:

• 1 medium winter squash (butternut or acorn), peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups low-sodium vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon fresh thyme leaves
• Fresh ground black pepper, to taste
• 1/2 cup unsweetened almond milk (or any low-sodium milk alternative)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil and place them on a baking sheet. Roast for 25-30 minutes until tender.
2. In a large pot, sauté the chopped onion and garlic over medium heat for 5-7 minutes until softened and fragrant.
3. Add the roasted squash, vegetable broth, cinnamon, nutmeg, and thyme leaves to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender in batches.
5. Stir in the almond milk, and season with black pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
6. Serve hot, garnished with a sprig of fresh thyme or a sprinkle of cinnamon.

This Low Sodium Winter Squash Soup offers a heartwarming and flavorful option for holiday lunches without the added sodium. The sweet, earthy flavor of roasted squash is beautifully complemented by the subtle warmth of cinnamon and nutmeg, providing a comforting dish that feels festive and satisfying. The inclusion of unsweetened almond milk adds a creamy texture while keeping the soup light and nourishing. Whether served as a starter or the main course, this soup brings a touch of holiday cheer to your table with minimal effort and maximum flavor.

Low Sodium Holiday Chickpea Salad

For a fresh, light, and satisfying holiday lunch, try this Low Sodium Holiday Chickpea Salad. Packed with protein from chickpeas, and bursting with the flavors of fresh veggies, pomegranate, and a tangy dressing, this salad is not only delicious but also visually stunning with its bright colors. It’s a perfect addition to any holiday spread, offering a healthy and vibrant alternative to traditional high-sodium dishes.

Ingredients:

• 2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
• 1 cup pomegranate seeds
• 1 medium cucumber, diced
• 1 red bell pepper, chopped
• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Fresh parsley, chopped, for garnish
• Fresh ground black pepper, to taste

Instructions:

1. In a large bowl, combine the chickpeas, pomegranate seeds, cucumber, red bell pepper, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, and black pepper.
3. Pour the dressing over the salad ingredients and toss well to coat evenly.
4. Garnish with fresh parsley and additional pomegranate seeds for a festive touch.
5. Serve immediately or chill for 30 minutes to allow the flavors to meld together.

The Low Sodium Holiday Chickpea Salad is a refreshing and healthy way to enjoy a light yet filling lunch during the holiday season. Packed with fiber, protein, and antioxidants from the chickpeas and pomegranate, this salad provides a satisfying meal without the heavy salt content often found in holiday foods. Its vibrant colors make it a visually appealing addition to your holiday table, and the simple, flavorful dressing ties all the ingredients together beautifully. This salad is perfect for those looking for a nutritious, low-sodium option to complement a festive holiday meal.

Low Sodium Roasted Veggie Quinoa Salad

This Low Sodium Roasted Veggie Quinoa Salad is a hearty and nutritious holiday lunch option that brings together roasted vegetables, protein-packed quinoa, and a refreshing citrus dressing. Full of vibrant colors and rich in vitamins, this salad is both filling and light on sodium, making it an excellent choice for anyone looking to eat healthier during the festive season. It’s easy to prepare in advance, and its flavors only improve as it sits, making it perfect for meal prepping or serving at holiday gatherings.

Ingredients:

• 1 cup quinoa
• 1 small zucchini, chopped
• 1 medium red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon ground paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for dressing)
• Fresh parsley, chopped, for garnish
• Fresh ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the chopped zucchini, red bell pepper, and cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with paprika, oregano, cumin, and black pepper. Roast in the oven for 20-25 minutes, until tender and slightly caramelized.
3. While the veggies are roasting, rinse and cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool.
4. In a large bowl, combine the cooked quinoa and roasted vegetables.
5. In a small bowl, whisk together the lemon juice, 1 tablespoon olive oil, and additional black pepper to taste.
6. Pour the dressing over the quinoa and veggies, and toss gently to combine.
7. Garnish with fresh parsley and serve immediately, or refrigerate for 30 minutes for more intense flavor.

The Low Sodium Roasted Veggie Quinoa Salad is a colorful and flavorful option for a holiday lunch that offers both satisfying texture and a burst of fresh, seasonal flavors. The quinoa provides a hearty base, while the roasted vegetables add warmth and depth to the salad. With its light, zesty dressing, this dish is perfect for anyone seeking a low-sodium, nutritious alternative to traditional holiday sides. It’s versatile enough to be enjoyed as a main course or as a side dish, making it a great addition to any festive meal or family gathering.

Low Sodium Pesto Chicken Salad

This Low Sodium Pesto Chicken Salad is a delicious and light holiday lunch that combines lean chicken with a flavorful homemade pesto dressing. With no added salt, the pesto is made using fresh basil, garlic, olive oil, and a hint of lemon, creating a zesty and aromatic coating for the chicken. Paired with fresh vegetables and a handful of mixed greens, this salad is a perfect way to enjoy the holiday season without the high sodium content.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 cup fresh basil leaves
• 2 garlic cloves
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese (optional for low-sodium version)
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1 small cucumber, diced
• 1/2 cup cherry tomatoes, halved
• Fresh ground black pepper, to taste

Instructions:

1. In a food processor, combine the fresh basil, garlic, olive oil, lemon juice, and Parmesan cheese (if using). Process until smooth, scraping down the sides as needed.
2. In a large bowl, mix the shredded chicken with the pesto dressing until evenly coated.
3. In a separate bowl, combine the mixed greens, diced cucumber, and halved cherry tomatoes.
4. Top the salad with the pesto chicken mixture and toss gently to combine.
5. Garnish with extra basil leaves and black pepper before serving.

Low Sodium Pesto Chicken Salad is a fresh, flavorful, and nutritious way to enjoy the holidays without compromising on taste. The homemade pesto dressing infuses the chicken with bold flavors, while the fresh vegetables add crunch and a burst of color. This salad can be served as a light lunch or as a protein-packed dinner, and it’s perfect for meal prepping ahead of time. With its vibrant ingredients and tangy pesto, it’s sure to be a hit at any holiday gathering while keeping your sodium intake in check.

Low Sodium Veggie & Hummus Sandwich

The Low Sodium Veggie & Hummus Sandwich is a fresh, satisfying, and nutritious holiday lunch option that’s easy to prepare and perfect for any festive gathering. Packed with fresh vegetables, a creamy hummus spread, and whole-grain bread, this sandwich is both filling and light on sodium. It’s a great choice for anyone looking to enjoy a quick, plant-based lunch with lots of flavor and vibrant textures.

Ingredients:

• 2 slices whole-grain bread
• 1/4 cup low-sodium hummus
• 1 small cucumber, thinly sliced
• 1 small tomato, sliced
• 1/4 cup shredded carrots
• 1/2 avocado, sliced
• 1 cup mixed greens (spinach, lettuce, arugula)
• Fresh ground black pepper, to taste

Instructions:

1. Spread a generous layer of low-sodium hummus on one slice of the whole-grain bread.
2. Layer the cucumber, tomato, shredded carrots, avocado, and mixed greens on top of the hummus.
3. Sprinkle fresh black pepper over the vegetables for added flavor.
4. Top with the second slice of whole-grain bread to complete the sandwich.
5. Slice in half and serve immediately, or wrap for a quick and healthy lunch on the go.

The Low Sodium Veggie & Hummus Sandwich is a perfect option for a light, healthy, and sodium-conscious holiday lunch. With its colorful combination of fresh vegetables and the creamy, satisfying hummus spread, this sandwich delivers a well-rounded meal that’s both filling and refreshing. Whether you’re serving it as part of a larger spread or enjoying it as a standalone meal, it’s an easy way to incorporate wholesome ingredients into your holiday eating routine.

Low Sodium Spinach and Ricotta Stuffed Portobello Mushrooms

These Low Sodium Spinach and Ricotta Stuffed Portobello Mushrooms are a delightful and savory holiday lunch option. The earthy flavor of the portobello mushrooms combined with the creamy ricotta and spinach filling makes for a hearty yet light meal. These stuffed mushrooms are a healthier alternative to traditional stuffed dishes, offering a low-sodium option that doesn’t skimp on flavor. They’re perfect for a festive lunch or as a vegetarian main course during the holidays.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese (optional for low-sodium version)
• 1 garlic clove, minced
• 1/4 teaspoon ground nutmeg
• Fresh ground black pepper, to taste
• 1/4 cup whole wheat breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the portobello mushroom caps with olive oil and place them on a baking sheet, gill side up.
3. In a medium skillet, sauté the garlic over medium heat for 1-2 minutes until fragrant. Add the spinach and cook for another 3-4 minutes until wilted.
4. Remove the skillet from heat and stir in the ricotta, Parmesan (if using), nutmeg, and black pepper. Mix until well combined.
5. Spoon the spinach and ricotta mixture into the mushroom caps, pressing the filling down slightly to ensure it’s packed in.
6. If using, sprinkle the breadcrumbs over the tops of the mushrooms for added crunch.
7. Bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the filling is golden on top.
8. Serve warm, garnished with fresh herbs if desired.

Low Sodium Spinach and Ricotta Stuffed Portobello Mushrooms are a festive and healthy dish that can be enjoyed as a main course or appetizer. The combination of spinach, ricotta, and mushrooms offers a satisfying, creamy texture while keeping sodium levels in check. The addition of nutmeg and garlic enhances the flavors, making this dish both comforting and savory. These mushrooms are ideal for holiday lunches and can easily be prepared in advance, allowing you to enjoy a stress-free, nutritious meal during the busy holiday season.

Low Sodium Grilled Chicken and Mango Salad

The Low Sodium Grilled Chicken and Mango Salad is a light yet filling holiday lunch, offering a balance of savory and sweet flavors. Grilled chicken paired with juicy mango, crisp greens, and a tangy dressing creates a refreshing and vibrant dish. With no added salt, this salad keeps the sodium content low while still delivering a burst of flavor, making it the perfect option for anyone looking for a healthy and festive lunch during the holiday season.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• Fresh ground black pepper, to taste
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 1 ripe mango, peeled and diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. Rub the chicken breasts with olive oil, paprika, cumin, and black pepper. Grill the chicken for 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
3. While the chicken is grilling, prepare the salad by combining the mixed greens, diced mango, sliced red onion, and chopped cilantro in a large bowl.
4. In a small bowl, whisk together the lime juice and olive oil to create a simple dressing.
5. Once the chicken is cooked, slice it thinly and add it to the salad.
6. Drizzle the dressing over the salad, tossing gently to combine.
7. Serve immediately, garnished with additional cilantro if desired.

The Low Sodium Grilled Chicken and Mango Salad offers a refreshing and flavorful holiday lunch option that balances the savory taste of grilled chicken with the natural sweetness of mango. The light lime dressing ties everything together, providing a tangy and zesty finish. This salad is not only low in sodium but also packed with protein, vitamins, and antioxidants. It’s perfect for a healthy, festive lunch that is both satisfying and full of vibrant flavors, making it an excellent choice for anyone looking to enjoy a nourishing meal during the holidays.

Low Sodium Sweet Potato and Black Bean Tacos

These Low Sodium Sweet Potato and Black Bean Tacos are a delicious and festive lunch that brings together the natural sweetness of roasted sweet potatoes and the hearty texture of black beans. Paired with fresh toppings like avocado, cilantro, and lime, these tacos are light, flavorful, and perfect for a healthy holiday lunch. This recipe is simple to make, easy to customize, and provides a satisfying meal that is both low-sodium and packed with nutrients.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground chili powder
• Fresh ground black pepper, to taste
• 1 can (15 ounces) low-sodium black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 cup red onion, thinly sliced (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, and black pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly browned.
3. While the sweet potatoes are roasting, heat the black beans in a small pot over low heat for 5-7 minutes, or until warmed through.
4. Warm the corn tortillas on a dry skillet over medium heat for about 1 minute per side.
5. To assemble the tacos, divide the roasted sweet potatoes and black beans evenly among the tortillas.
6. Top each taco with slices of avocado, fresh cilantro, red onion (if using), and a squeeze of lime juice.
7. Serve immediately, garnished with extra cilantro and lime wedges.

Low Sodium Sweet Potato and Black Bean Tacos are a tasty, vibrant, and healthy way to enjoy a festive holiday lunch. With their balance of natural sweetness from the roasted sweet potatoes and savory depth from the black beans, these tacos are full of flavor without the added sodium. The creamy avocado and fresh cilantro add a refreshing contrast, making each bite a satisfying experience. These tacos are not only low in sodium but also packed with fiber, protein, and antioxidants, making them a wholesome choice for a light yet filling holiday meal.

Low Sodium Quinoa and Roasted Vegetable Salad

This Low Sodium Quinoa and Roasted Vegetable Salad is a hearty yet light option for a holiday lunch. Packed with wholesome quinoa, roasted vegetables, and a tangy lemon dressing, this salad is both nourishing and vibrant. The combination of roasted vegetables—such as sweet potatoes, bell peppers, and zucchini—brings a depth of flavor while the quinoa adds a light and nutty base. With its low-sodium profile, this dish is perfect for anyone looking to indulge in a flavorful, nutrient-rich holiday lunch without the excess salt.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• Fresh ground black pepper, to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the diced sweet potatoes, bell pepper, and zucchini on a baking sheet. Drizzle with 1 tablespoon olive oil and season with black pepper. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
3. Meanwhile, cook the quinoa. In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed.
4. Fluff the quinoa with a fork and let it cool slightly.
5. In a small bowl, whisk together the lemon juice, olive oil, and balsamic vinegar to make the dressing.
6. In a large bowl, combine the cooked quinoa with the roasted vegetables and fresh parsley. Drizzle with the dressing and toss gently to combine.
7. Serve warm or chilled, garnished with extra parsley if desired.

The Low Sodium Quinoa and Roasted Vegetable Salad offers a flavorful, colorful dish that’s perfect for a festive holiday lunch. The combination of nutty quinoa and sweet roasted vegetables provides a hearty yet light meal, while the tangy lemon dressing ties everything together. This salad is not only low in sodium but also rich in fiber, vitamins, and antioxidants. It’s a fantastic choice for those seeking a wholesome, plant-based meal during the holidays without compromising on taste or nutrition.

Low Sodium Turkey and Avocado Wrap

The Low Sodium Turkey and Avocado Wrap is a simple yet satisfying lunch that’s perfect for the holiday season. With lean turkey slices, creamy avocado, and a handful of fresh vegetables wrapped in a whole wheat tortilla, this wrap offers a great balance of protein, healthy fats, and fiber. The avocado provides a rich and creamy texture while the turkey adds lean protein to keep you full. With minimal added sodium, this wrap is a healthy and festive choice for a quick holiday lunch.

Ingredients:

• 4 whole wheat tortillas
• 8 ounces low-sodium sliced turkey breast
• 1 avocado, sliced
• 1/2 cup mixed greens (spinach, arugula, or lettuce)
• 1/4 cup shredded carrots
• 1/4 cup cucumber, sliced
• 1 tablespoon low-fat Greek yogurt (for spread)
• Fresh ground black pepper, to taste
• Fresh lime juice (optional)

Instructions:

1. Lay the whole wheat tortillas flat on a clean surface.
2. Spread a thin layer of Greek yogurt over each tortilla.
3. Layer each tortilla with slices of turkey, followed by avocado, mixed greens, shredded carrots, and cucumber.
4. Season with black pepper and a squeeze of fresh lime juice, if desired.
5. Roll the tortillas tightly, folding in the sides as you go to form a wrap.
6. Cut the wraps in half and serve immediately.

The Low Sodium Turkey and Avocado Wrap is a quick, healthy, and flavorful lunch that can easily be customized with your favorite vegetables. The creamy avocado and tender turkey provide a perfect combination of taste and texture, while the whole wheat tortilla adds a fiber-rich base. This wrap is an ideal option for those seeking a low-sodium, nutrient-dense meal during the holiday season. It’s easy to prepare, making it a great choice for busy holiday days when you still want to enjoy a satisfying and nourishing meal.

Low Sodium Roasted Butternut Squash Soup

This Low Sodium Roasted Butternut Squash Soup is a cozy and comforting option for a holiday lunch. Roasting the squash before blending it into a creamy soup enhances its natural sweetness and depth of flavor. With minimal added sodium, this soup is rich in nutrients and perfect for a warming meal during the cooler months. The touch of garlic and a dash of cinnamon create a comforting and aromatic flavor profile that is sure to please your taste buds during the holiday season.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon ground cinnamon
• 4 cups low-sodium vegetable broth
• Fresh ground black pepper, to taste
• 1/4 cup coconut milk (optional, for creaminess)
• Fresh parsley or thyme, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil and black pepper, then spread it evenly on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
3. In a large pot, sauté the chopped onion and garlic over medium heat until soft, about 5-7 minutes.
4. Add the roasted squash to the pot with the onion and garlic, followed by the vegetable broth and cinnamon. Bring to a simmer and cook for an additional 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
6. If desired, stir in coconut milk for added creaminess.
7. Taste and adjust the seasoning with additional black pepper, if necessary.
8. Serve the soup warm, garnished with fresh parsley or thyme.

The Low Sodium Roasted Butternut Squash Soup is a deliciously creamy and flavorful holiday lunch option. The roasting process brings out the natural sweetness of the squash, while the garlic, cinnamon, and coconut milk create a rich and aromatic flavor. This soup is not only low in sodium but also packed with vitamins, fiber, and antioxidants. It’s the perfect dish for cozy holiday lunches, offering comfort and warmth with every spoonful, while keeping your meal light and healthy.

Low Sodium Mediterranean Chickpea Salad

This Low Sodium Mediterranean Chickpea Salad is a fresh, vibrant, and wholesome dish perfect for a holiday lunch. Packed with chickpeas, colorful vegetables, and a zesty lemon-oregano dressing, this salad offers a delicious combination of textures and flavors. Rich in fiber and plant-based protein, this salad will keep you satisfied without the need for excessive sodium. With minimal processing and natural ingredients, this dish is ideal for those looking for a nutritious and refreshing meal to serve during the holidays.

Ingredients:

• 2 cups cooked or canned chickpeas (rinsed and drained)
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese (optional for lower sodium)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Fresh ground black pepper, to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, olives, feta cheese (if using), and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.

The Low Sodium Mediterranean Chickpea Salad is a bright, nutrient-dense dish that perfectly complements a festive holiday lunch. With its vibrant colors and mix of fresh, wholesome ingredients, this salad offers a perfect balance of flavors. Chickpeas provide a hearty source of protein, while the vegetables and olive oil-based dressing deliver plenty of healthy fats and vitamins. This salad is a great choice for those looking to enjoy a light, low-sodium, and satisfying holiday meal, all while benefiting from Mediterranean diet principles.

Low Sodium Baked Salmon with Lemon and Dill

This Low Sodium Baked Salmon with Lemon and Dill is an elegant yet simple dish perfect for a holiday lunch. The tender, flaky salmon is seasoned with fresh lemon, dill, and a light drizzle of olive oil for a deliciously aromatic and light meal. Salmon is an excellent source of omega-3 fatty acids, which makes it not only a flavorful choice but also a heart-healthy option. This dish is an ideal low-sodium holiday lunch that feels indulgent without the excess salt.

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 1 tablespoon olive oil
• 1 lemon, sliced
• 2 teaspoons fresh dill, chopped
• Fresh ground black pepper, to taste
• 1 teaspoon garlic powder (optional)
• Fresh lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with black pepper and garlic powder (if using).
3. Top each salmon fillet with a few slices of lemon and sprinkle with fresh dill.
4. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
5. Serve with fresh lemon wedges for squeezing over the top.

The Low Sodium Baked Salmon with Lemon and Dill is a light yet flavorful dish that makes a perfect holiday lunch option. The combination of fresh lemon and dill enhances the natural flavor of the salmon, offering a fresh and aromatic meal without the need for added salt. Packed with protein and healthy fats, this dish provides a filling and satisfying option that still aligns with a low-sodium diet. Whether served as a main or paired with a side salad, this dish is a delightful choice for a heart-healthy holiday meal.

Low Sodium Sweet Potato and Black Bean Tacos

Low Sodium Sweet Potato and Black Bean Tacos offer a savory and satisfying option for a holiday lunch. These vegetarian tacos are filled with roasted sweet potatoes, black beans, and a handful of fresh toppings like avocado, cilantro, and a squeeze of lime. This dish is a fantastic source of fiber, protein, and vitamins, while being naturally low in sodium. Perfect for anyone looking for a vibrant and flavorful holiday meal that still supports a healthy lifestyle.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 can (15 ounces) low-sodium black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Fresh ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, paprika, chili powder, and black pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
3. While the sweet potatoes roast, warm the black beans in a small pot over medium heat for 5-7 minutes.
4. Heat the corn tortillas in a dry skillet or microwave until warm.
5. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes onto each tortilla, followed by a spoonful of black beans.
6. Top with slices of avocado, fresh cilantro, and a squeeze of lime juice.
7. Serve immediately.

Low Sodium Sweet Potato and Black Bean Tacos offer a hearty, flavorful, and nutritious option for a festive holiday lunch. The combination of sweet potatoes and black beans creates a filling base, while the avocado and cilantro provide freshness and creaminess to the dish. These tacos are naturally low in sodium but packed with fiber, antioxidants, and healthy fats, making them a perfect choice for those wanting a tasty yet healthy meal. Whether you’re hosting a gathering or looking for a quick meal, these tacos are a great addition to your holiday menu.

Note: More recipes are coming soon!