30+ Irresistible Holiday Paleo Pioneer Woman Recipes for a Festive Feast

The holiday season is a time of warmth, celebration, and indulgent meals that bring families and friends together.

For those following a Paleo lifestyle or simply looking to embrace a healthier holiday, finding the right recipes that capture the spirit of traditional holiday food without sacrificing nutrition can be a challenge.

Enter the spirit of the Pioneer Woman—known for hearty, homestyle dishes that speak to the heart of comfort food.

This collection of 30+ holiday Paleo recipes inspired by the Pioneer Woman’s signature style combines wholesome, nutrient-dense ingredients with the bold flavors and rustic charm of traditional holiday dishes.

From savory sides to indulgent desserts, each recipe has been crafted to maintain the essence of holiday feasting while sticking to the Paleo diet’s guiding principles.

Whether you’re planning a festive meal or just adding a few standout dishes to your menu, these recipes will ensure your holiday celebration is both satisfying and guilt-free.

30+ Irresistible Holiday Paleo Pioneer Woman Recipes for a Festive Feast

As you prepare for the holiday season, these 30+ holiday Paleo recipes inspired by the Pioneer Woman are perfect for creating a festive and nourishing menu.

They blend the warmth of traditional flavors with the simplicity of Paleo ingredients, allowing you to serve dishes that are rich in taste and healthy in nature.

From hearty mains and flavorful sides to delectable desserts, each recipe is a testament to the belief that delicious food can still be wholesome.

So, this holiday season, celebrate with recipes that are sure to impress your family and friends without straying from your health goals.

With these dishes on your table, you’re not just serving food—you’re creating memories and traditions that everyone will cherish for years to come.

Paleo Cranberry Orange Glazed Chicken

This Paleo-friendly chicken dish takes a festive twist with a zesty cranberry orange glaze that’s both sweet and tangy. Perfect for holiday meals or special occasions, it’s a standout main course that doesn’t compromise on flavor or diet.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup fresh or frozen cranberries
• 1/4 cup orange juice (freshly squeezed)
• 2 tbsp honey or pure maple syrup
• 1 tbsp balsamic vinegar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper.
2. In a large skillet over medium-high heat, add 1 tbsp of olive oil and sear the chicken breasts for 2-3 minutes on each side until golden brown. Transfer the chicken to a baking dish and set aside.
3. In the same skillet, add the remaining olive oil and sauté the cranberries for 2-3 minutes until they begin to burst.
4. Add orange juice, honey, balsamic vinegar, cinnamon, and nutmeg to the cranberries. Cook for an additional 3-4 minutes until the glaze thickens and the cranberries break down.
5. Pour the cranberry orange glaze over the chicken breasts. Place the baking dish in the oven and bake for 20-25 minutes or until the chicken is fully cooked.
6. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley.

This dish offers a well-balanced combination of sweet and savory flavors. The cranberry glaze adds a festive touch, making it ideal for holiday gatherings or a cozy weeknight dinner.

Paleo Sweet Potato and Pecan Casserole

This dish is a game-changer for holiday feasts. The natural sweetness of the sweet potatoes combined with the crunch of pecans and a hint of cinnamon makes it a perfect side that’s both satisfying and health-conscious.

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 2 tbsp coconut oil, melted
• 2 tbsp honey or pure maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chopped pecans
• 1/4 cup unsweetened coconut flakes
• Salt to taste

Instructions

1. Preheat the oven to 375°F (190°C). Bring a pot of water to a boil and add sweet potato cubes. Cook for 10-12 minutes, or until fork-tender.
2. Drain and transfer sweet potatoes to a large mixing bowl. Add melted coconut oil, honey, cinnamon, nutmeg, and a pinch of salt. Mash until smooth and well combined.
3. Transfer the sweet potato mixture to a greased 9×13-inch baking dish. Sprinkle chopped pecans and coconut flakes evenly on top.
4. Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
5. Remove from oven and let cool slightly before serving.

This sweet potato and pecan casserole has a delightful balance of texture and flavor. The coconut flakes provide an added crunch, while the honey and cinnamon infuse the dish with a cozy holiday feel. Serve as a side to roasted meats or as a hearty standalone dish.

Paleo Gingerbread Cookies

These Paleo gingerbread cookies are a perfect holiday treat that stays true to the season with warm spices and a satisfying crunch. Ideal for a festive snack or to gift during the holidays, they capture the spirit of Christmas without gluten or refined sugars.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 egg
• 1 tsp vanilla extract
• Optional: almond slices for decoration

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, baking soda, and spices.
3. Add honey, melted coconut oil, egg, and vanilla extract. Mix until a dough forms.
4. Roll the dough between two sheets of parchment paper until it’s about 1/4 inch thick. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheet.
5. Decorate with almond slices if desired.
6. Bake for 8-10 minutes, or until the edges are lightly golden.
7. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

These cookies are perfectly spiced and have a tender, slightly crisp texture. The blend of ginger, cinnamon, and cloves makes them an irresistible holiday treat. Enjoy them with a warm cup of tea or as part of a holiday cookie platter.

Paleo Apple Stuffed Pork Tenderloin

This main course is a holiday showstopper, combining the savory richness of pork with the sweet, spiced warmth of baked apples. It’s a Paleo-approved dish that captures the essence of the season while being healthy and satisfying.

Ingredients

• 2 pork tenderloins, trimmed and butterflied
• 2 large apples, peeled, cored, and diced
• 1/2 cup chopped walnuts
• 1/4 cup raisins or dried cranberries
• 1 tbsp honey or maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh rosemary for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Season the pork tenderloins with salt and pepper.
2. In a mixing bowl, combine diced apples, walnuts, raisins, honey, cinnamon, and nutmeg. Mix until evenly coated.
3. Place the apple mixture evenly along the center of each butterflied tenderloin. Roll the tenderloin up tightly and secure with kitchen twine.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each side of the tenderloin for 2-3 minutes until golden brown.
5. Transfer the skillet to the oven and roast for 20-25 minutes or until the pork reaches an internal temperature of 145°F (63°C).
6. Remove from the oven, let rest for 5 minutes, then slice and garnish with fresh rosemary.

The combination of the sweet, spiced apple stuffing and the savory pork makes this dish a perfect centerpiece for holiday meals. It pairs well with a simple salad or steamed vegetables for a balanced and festive meal.

Paleo Spiced Pumpkin Soup

This warm and hearty pumpkin soup is infused with autumnal spices and rich coconut milk. It’s ideal for a holiday starter or as a comforting bowl for chilly evenings.

Ingredients

• 2 cups pureed pumpkin (fresh or canned)
• 1 can (13.5 oz) coconut milk
• 3 cups chicken or vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh parsley or chives for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
2. Stir in the pumpkin puree, coconut milk, and chicken broth. Mix well.
3. Add cinnamon, ginger, nutmeg, salt, and black pepper. Stir to combine and bring the soup to a simmer.
4. Reduce heat and let simmer for 15-20 minutes, allowing the flavors to meld together.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
6. Serve hot, garnished with chopped parsley or chives.

This pumpkin soup brings the essence of the season into a rich, creamy, and comforting bowl. It’s perfect for warming up on a chilly day and makes for a special start to a holiday dinner.

Paleo Maple Bacon Brussels Sprouts

This side dish offers a beautiful balance of sweet and savory flavors, with crispy bacon complementing the earthy taste of Brussels sprouts. It’s a crowd-pleasing option for any holiday spread and is sure to become a favorite.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, diced
• 2 tbsp pure maple syrup
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• Salt to taste
• Fresh thyme leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the halved Brussels sprouts, diced bacon, maple syrup, black pepper, smoked paprika, and a pinch of salt. Toss until evenly coated.
3. Spread the Brussels sprouts mixture onto the prepared baking sheet in a single layer.
4. Roast in the oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden and crispy and the bacon is cooked.
5. Remove from the oven and transfer to a serving dish. Garnish with fresh thyme leaves.

These maple bacon Brussels sprouts are a delightful holiday side dish that combines the rich flavors of bacon and sweet maple syrup with the natural bitterness of Brussels sprouts. It’s a simple, yet elegant dish that will have everyone reaching for seconds.

Paleo Cranberry Pecan Stuffed Squash

This seasonal dish is perfect for holiday dinners, combining the nutty richness of pecans with the sweet-tart flavor of cranberries in a tender, roasted acorn squash. It’s a beautiful, colorful side dish that will brighten up any holiday table.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup unsweetened coconut flakes
• 2 tbsp honey or maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Fresh sage leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rub the cut sides of the acorn squashes with olive oil and season with salt and pepper. Place them cut side down on the prepared baking sheet and roast for 25-30 minutes or until tender.
3. In a mixing bowl, combine cranberries, pecans, coconut flakes, honey, cinnamon, and nutmeg. Stir until the ingredients are well combined.
4. Carefully remove the squash halves from the oven and flip them over. Spoon the cranberry pecan mixture into each half.
5. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, until the filling is warm and lightly golden.
6. Remove from the oven and garnish with fresh sage leaves before serving.

This dish perfectly balances sweet and savory flavors, making it an elegant, nutrient-dense addition to your holiday menu. The combination of cranberries and pecans brings a holiday-like touch that pairs beautifully with the mild, natural sweetness of the squash.

Paleo Herb-Rubbed Roasted Turkey Breast

This herb-rubbed turkey breast is a simple yet impressive centerpiece for holiday meals. It’s packed with aromatic herbs and spices that infuse the meat with flavor, making it a healthy and delicious option for Paleo eaters.

Ingredients

• 1 boneless turkey breast (about 3-4 lbs)
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat the oven to 425°F (220°C). Line a roasting pan with foil or parchment paper.
2. In a small bowl, mix together olive oil, rosemary, thyme, sage, garlic, lemon juice and zest, salt, black pepper, and paprika.
3. Rub the herb mixture evenly over the turkey breast, ensuring it is fully coated.
4. Place the turkey breast on the prepared roasting pan and roast in the oven for 25-30 minutes per pound, or until the internal temperature reaches 165°F (74°C).
5. Remove from the oven and let the turkey rest for 10-15 minutes before slicing.
6. Serve warm, garnished with lemon slices and extra sprigs of rosemary if desired.

This dish is full of fragrant herbs and citrus that create a crisp, golden exterior and a juicy, tender interior. It’s perfect for holiday gatherings and pairs well with any of your favorite Paleo side dishes.

Paleo Dark Chocolate Peppermint Bark

This simple, decadent treat brings together the rich taste of dark chocolate and the refreshing zing of peppermint. It’s an easy, holiday-ready snack or gift option that’s free from refined sugars and gluten.

Ingredients

• 2 cups dark chocolate chips (Paleo-friendly)
• 1/2 cup white chocolate chips (Paleo-approved or coconut butter, melted)
• 1/4 cup crushed peppermint candies or peppermint extract
• 1/4 tsp sea salt
• Optional: chopped nuts (such as almonds or pecans) for topping

Instructions

1. Line a baking sheet with parchment paper or a silicone mat. Set aside.
2. Melt the dark chocolate chips in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals until smooth.
3. Pour the melted dark chocolate onto the prepared baking sheet and spread it evenly with a spatula. Place in the refrigerator for 5-10 minutes to set.
4. Melt the white chocolate chips or coconut butter and stir in peppermint extract to taste. Pour over the dark chocolate layer and spread evenly.
5. Sprinkle the crushed peppermint candies and sea salt over the top. Optionally, add chopped nuts for extra texture.
6. Place the sheet back in the refrigerator for 30 minutes or until completely set. Break into pieces and serve.

This peppermint bark is a delightful combination of rich, smooth chocolate with a fresh, minty kick. It’s perfect for holiday gatherings or packaged as gifts for friends and family.

Paleo Maple Glazed Carrots with Thyme

These sweet and savory glazed carrots are an excellent side dish for any holiday meal. With a touch of maple syrup and fresh thyme, they provide a naturally sweet flavor balanced by the earthy aroma of thyme, creating a dish that’s as elegant as it is delicious.

Ingredients

• 1 lb baby carrots, peeled and trimmed
• 2 tbsp pure maple syrup
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp fresh thyme leaves, plus more for garnish
• 1/4 cup chopped pecans (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the baby carrots with olive oil, maple syrup, sea salt, and black pepper until well coated.
3. Spread the carrots in a single layer on the prepared baking sheet and sprinkle with thyme leaves.
4. Roast in the oven for 20-25 minutes, tossing halfway through, until the carrots are tender and lightly caramelized.
5. Remove from the oven and transfer to a serving dish. Sprinkle with chopped pecans if using, and garnish with extra thyme leaves.

This side dish is a crowd-pleaser that combines the rich sweetness of maple with the earthy freshness of thyme. The pecans add a delightful crunch, making it an irresistible addition to your holiday table.

Paleo Cranberry Walnut Salad

This refreshing salad is perfect for holiday meals, bringing a touch of sweetness and tartness with cranberries and a satisfying crunch from walnuts. It’s both light and nutritious, pairing beautifully with heavier main dishes.

Ingredients

• 4 cups mixed leafy greens (baby spinach, arugula, and romaine)
• 1/2 cup fresh or frozen cranberries, thawed
• 1/4 cup chopped walnuts, toasted
• 1/4 cup sliced red onion
• 1/4 cup pomegranate seeds (optional)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• Salt and black pepper to taste

Instructions

1. In a large salad bowl, combine the leafy greens, cranberries, walnuts, red onion, and pomegranate seeds if using.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, salt, and black pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat.
4. Serve immediately, garnished with extra pomegranate seeds if desired.

This salad is a beautiful mix of textures and flavors, with sweet and tart cranberries, crunchy walnuts, and a hint of tangy dressing. It’s the perfect light side to complement hearty holiday dishes and a great way to balance out richer flavors.

Paleo Pumpkin Spice Muffins

These moist and tender pumpkin spice muffins are full of warm spices and rich pumpkin flavor. They make a delightful breakfast or holiday snack and are entirely Paleo-friendly, made without any grains or refined sugars.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3 large eggs, room temperature
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup chopped pecans or walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. In another bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Fold in the chopped pecans or walnuts if using.
6. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These pumpkin spice muffins are perfect for a holiday brunch or as a cozy snack. They capture the flavors of the season while remaining Paleo-friendly and free from gluten, grains, and refined sugars.

Paleo Sweet Potato Casserole with Pecan Topping

This dish is a comforting holiday classic reimagined to be completely Paleo-friendly. The creamy sweet potato base is balanced with a crunchy, caramelized pecan topping, making it a show-stopping side that everyone will love.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk or almond milk
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/2 cup chopped pecans
• 1/4 cup shredded unsweetened coconut
• 2 tbsp coconut oil, melted
• 1 tbsp honey (optional for extra sweetness)

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large pot, boil the sweet potatoes until fork-tender, about 15-20 minutes. Drain and transfer to a large mixing bowl.
3. Add the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and sea salt to the sweet potatoes. Mash until smooth and well combined. Spread the sweet potato mixture evenly into the prepared baking dish.
4. In a small bowl, combine the chopped pecans, shredded coconut, melted coconut oil, and honey (if using). Sprinkle this mixture evenly over the sweet potato base.
5. Bake for 25-30 minutes, or until the top is golden and the casserole is heated through.
6. Let cool slightly before serving.

This sweet potato casserole is rich and satisfying, with the sweet, spiced base and the crunchy, caramelized pecan topping adding texture and depth. It’s a holiday side dish that will be a hit with both Paleo and non-Paleo guests.

Paleo Spiced Apple Cranberry Sauce

This spiced apple cranberry sauce is a twist on a holiday staple, adding depth of flavor with a hint of orange and warming spices. It’s naturally sweetened and made with fresh ingredients, making it a healthy addition to your holiday spread.

Ingredients

• 2 cups fresh cranberries
• 2 medium apples, peeled, cored, and diced
• 1/4 cup orange juice
• 1 tbsp orange zest
• 1/4 cup raw honey or pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp sea salt

Instructions

1. In a medium saucepan, combine the cranberries, diced apples, orange juice, and orange zest. Stir in the honey or maple syrup, cinnamon, nutmeg, ginger, and sea salt.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the cranberries have popped and the apples are tender.
3. Mash the mixture slightly with a fork or potato masher for a thicker sauce, or leave it chunky for more texture.
4. Remove from heat and let cool before serving.

This spiced apple cranberry sauce is perfect for adding a touch of brightness and zest to your holiday meal. The blend of spices and the natural sweetness of the fruit make it an irresistible complement to turkey or any main course.

Paleo Chocolate Dipped Almond Butter Truffles

These rich, indulgent truffles are perfect for holiday desserts or gifting. Made with just a few simple ingredients, they’re naturally sweetened and free from refined sugars, making them a healthier alternative to traditional holiday treats.

Ingredients

• 1 cup almond butter (smooth or chunky)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup dark chocolate chips (Paleo-approved)
• 1 tbsp coconut oil
• Pinch of sea salt

Instructions

1. In a medium bowl, combine almond butter, cocoa powder, maple syrup, and vanilla extract. Mix until smooth and well incorporated.
2. Using your hands, form the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
3. Chill the truffles in the refrigerator for at least 1 hour, or until firm.
4. While the truffles are chilling, melt the dark chocolate chips and coconut oil together in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals until smooth.
5. Dip each truffle into the melted chocolate, ensuring it is fully coated, and place it back on the parchment-lined baking sheet. Sprinkle with a pinch of sea salt if desired.
6. Refrigerate until the chocolate is set, about 30 minutes. Store in an airtight container in the refrigerator until ready to serve.

These truffles are a rich, decadent treat that satisfies your chocolate cravings while remaining Paleo-friendly. The combination of almond butter and dark chocolate creates a perfect balance of flavors and textures, making them a must-try for holiday dessert platters.

Note: More recipes​ are coming soon!