30+ Easy Sunday Low Sodium Holiday Recipes hat Will Impress Your Guests

The holiday season is often synonymous with rich, indulgent meals. However, for those looking to enjoy festive flavors while maintaining a healthy lifestyle, low-sodium recipes can be a game changer.

By cutting back on salt without sacrificing taste, you can still create memorable meals for your family and friends.

Whether you’re hosting a Sunday holiday gathering or preparing a quiet holiday meal at home, these 30+ Sunday Low Sodium Holiday Recipes will provide a wide array of dishes that are both heart-healthy and delicious.

From appetizers to main courses and sides, these recipes bring together festive ingredients with minimal sodium, so you can enjoy your meal guilt-free.

This collection includes everything from savory herb-roasted meats to refreshing salads and creamy soups, all tailored to reduce sodium without compromising on flavor.

Whether you’re focusing on dietary needs or simply looking for healthier options during the holidays, these recipes will make it easier to stick to your low-sodium goals while still creating a spectacular holiday feast.

30+ Easy Sunday Low Sodium Holiday Recipes hat Will Impress Your Guests

Celebrating the holidays with family and friends doesn’t have to mean indulging in sodium-laden dishes. With these 30+ Sunday Low Sodium Holiday Recipes, you can enjoy all the festive flavors while being mindful of your health.

Each recipe has been thoughtfully crafted to deliver delicious and satisfying meals, so you can focus on the joy of the season rather than worrying about your salt intake.

These dishes prove that eating well can be both tasty and nourishing, making them a perfect addition to any holiday gathering or Sunday meal.

So, grab your apron, start cooking, and enjoy a holiday season filled with flavor and health!

Herb-Roasted Turkey Breast with Garlic Lemon Glaze

Herb-Roasted Turkey Breast with Garlic Lemon Glaze is a flavorful and elegant centerpiece for your Sunday holiday dinner. With a focus on low sodium, this recipe uses aromatic herbs, fresh garlic, and zesty lemon to create a delectable glaze that enhances the turkey’s natural taste without overwhelming salt. It’s perfect for gatherings where health-conscious yet satisfying meals are a priority.

Ingredients:

• 4 lbs turkey breast, skin-on and bone-in
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp black pepper
• Juice and zest of 1 lemon
• ½ tsp smoked paprika (optional for added depth)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, black pepper, lemon juice, and zest to form a glaze.
3. Pat the turkey breast dry and rub the glaze generously over the skin and under it where possible.
4. Place the turkey breast on a roasting rack in a baking pan. Sprinkle smoked paprika lightly if desired.
5. Roast for 1.5–2 hours or until the internal temperature reaches 165°F (74°C), basting occasionally with the pan juices.
6. Let rest for 10–15 minutes before carving.

This Herb-Roasted Turkey Breast with Garlic Lemon Glaze delivers maximum flavor with minimal sodium. It’s an ideal way to prioritize health while celebrating the holidays with loved ones. Pair with low-sodium vegetable sides for a complete and guilt-free feast.

Low-Sodium Sweet Potato Casserole with Walnut Topping

This Low-Sodium Sweet Potato Casserole with Walnut Topping combines natural sweetness with a delightful nutty crunch. By focusing on whole, fresh ingredients and limiting processed elements, this dish ensures a healthier option without compromising the festive vibe. It’s an ideal choice for a holiday meal that resonates with comforting flavors.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• ¼ cup unsalted butter, melted
• ¼ cup unsweetened almond milk (or milk of choice)
• 2 tbsp honey or maple syrup
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup walnuts, chopped
• 2 tbsp unsalted butter, melted (for topping)
• 1 tbsp brown sugar (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Boil sweet potatoes in a pot of water until fork-tender, about 15 minutes. Drain and mash.
3. Mix mashed sweet potatoes with unsalted butter, almond milk, honey, cinnamon, and nutmeg until smooth.
4. Transfer the mixture to a greased baking dish.
5. Combine chopped walnuts, melted butter, and brown sugar (if using) in a bowl. Sprinkle over the sweet potato mixture.
6. Bake for 25–30 minutes or until the topping is golden and fragrant.

This Low-Sodium Sweet Potato Casserole with Walnut Topping is a showstopper that’s both nutritious and indulgent. Its vibrant colors and rich flavors make it a memorable addition to your Sunday holiday spread, perfect for sharing with family and friends.

Fresh Herb Quinoa Salad with Cranberries and Almonds

Fresh Herb Quinoa Salad with Cranberries and Almonds is a vibrant, low-sodium side dish that pairs beautifully with any holiday entrée. Featuring nutty quinoa, tart cranberries, crunchy almonds, and fresh herbs, this salad is as visually stunning as it is delicious. Its light and refreshing taste is a welcome balance to heavier holiday fare.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth or water
• ½ cup dried unsweetened cranberries
• ⅓ cup sliced almonds, toasted
• 2 green onions, finely sliced
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• Juice and zest of 1 orange
• 2 tbsp olive oil
• 1 tsp black pepper

Instructions:

1. Cook quinoa in low-sodium vegetable broth or water according to package instructions. Let cool.
2. In a large bowl, combine cooked quinoa, cranberries, almonds, green onions, parsley, and mint.
3. In a small bowl, whisk together orange juice, zest, olive oil, and black pepper.
4. Pour the dressing over the quinoa mixture and toss to coat evenly.
5. Chill in the refrigerator for at least 30 minutes before serving.

Fresh Herb Quinoa Salad with Cranberries and Almonds is a versatile, health-conscious dish that highlights the beauty of simple ingredients. It’s a festive and refreshing choice for your Sunday holiday table, guaranteed to impress your guests while keeping sodium levels in check.

Balsamic-Glazed Brussels Sprouts with Pomegranate Seeds

Balsamic-Glazed Brussels Sprouts with Pomegranate Seeds is a delightful side dish that adds a pop of color and flavor to your holiday spread. The caramelized sprouts, combined with a tangy balsamic reduction and the sweet burst of pomegranate seeds, create a well-balanced dish that’s both low in sodium and high in elegance.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• ½ cup pomegranate seeds
• 1 tsp black pepper
• ¼ cup chopped walnuts (optional for added crunch)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil and black pepper, then spread them on a baking sheet.
3. Roast for 20–25 minutes, stirring halfway, until golden and tender.
4. In a small saucepan, heat balsamic vinegar and honey over medium heat until slightly thickened, about 5 minutes.
5. Drizzle the balsamic glaze over the roasted sprouts and toss to coat.
6. Sprinkle with pomegranate seeds (and walnuts if using) before serving.

Balsamic-Glazed Brussels Sprouts with Pomegranate Seeds is a sophisticated, nutritious side dish that will shine at your holiday table. Its vibrant flavors and stunning presentation make it a crowd-pleaser, perfect for any Sunday celebration.

Cranberry-Apple Stuffed Acorn Squash

Cranberry-Apple Stuffed Acorn Squash is a festive and hearty dish that serves as a stunning main course or side for your holiday feast. Packed with sweet and savory flavors, this low-sodium recipe highlights the natural sweetness of apples, tartness of cranberries, and nuttiness of quinoa, all encased in a roasted squash bowl.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 tbsp olive oil
• 1 cup cooked quinoa
• 1 apple, diced
• ½ cup dried cranberries
• ¼ cup unsalted pecans or walnuts, chopped
• ½ tsp cinnamon
• ½ tsp nutmeg
• Juice of ½ an orange

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the cut sides of the squash with olive oil and place them cut-side down on a baking sheet. Roast for 25–30 minutes or until tender.
2. In a bowl, mix cooked quinoa, diced apple, cranberries, pecans, cinnamon, nutmeg, and orange juice.
3. Remove the squash from the oven, turn them cut-side up, and stuff them with the quinoa mixture.
4. Return to the oven and bake for another 10–15 minutes.

Cranberry-Apple Stuffed Acorn Squash is a visually impressive and delicious dish that’s perfect for holiday gatherings. Its wholesome ingredients and vibrant flavors make it a nutritious addition to your low-sodium menu.

Lemon-Dill Salmon with Asparagus

Lemon-Dill Salmon with Asparagus is a light yet satisfying entrée that is perfect for a Sunday holiday meal. This recipe emphasizes natural flavors through fresh dill, lemon, and garlic, delivering a dish that’s heart-healthy and low in sodium without compromising taste.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 2 tbsp fresh dill, chopped
• 1 tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place salmon fillets and asparagus on the baking sheet. Drizzle with olive oil, lemon juice, and zest. Sprinkle garlic, dill, and black pepper evenly over the top.
3. Bake for 12–15 minutes or until the salmon is flaky and the asparagus is tender.
4. Garnish with additional dill and lemon slices before serving.

Lemon-Dill Salmon with Asparagus is a fresh, vibrant dish that brings elegance to your Sunday holiday menu. Its simplicity and natural flavors make it a hit with guests while keeping the focus on health and wellness.

Roasted Carrot and Parsnip Medley with Honey and Thyme

Roasted Carrot and Parsnip Medley with Honey and Thyme is a wholesome and flavorful side dish that’s perfect for any holiday gathering. The natural sweetness of roasted carrots and parsnips is enhanced by a light honey glaze and fresh thyme, offering a savory-sweet combination that complements any main course while keeping sodium levels in check.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 4 large parsnips, peeled and cut into sticks
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp fresh thyme, chopped
• ½ tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrot and parsnip sticks in olive oil and black pepper, then spread them evenly on a baking sheet.
3. Roast for 25-30 minutes, stirring once halfway through, until the vegetables are golden and tender.
4. In a small bowl, mix honey and chopped thyme. Drizzle over the roasted vegetables and toss to coat.
5. Serve warm, garnished with a bit more fresh thyme if desired.

This Roasted Carrot and Parsnip Medley with Honey and Thyme is the perfect addition to your holiday spread. Its rich, natural flavors and simple ingredients make it a crowd-pleasing side that’s both delicious and nutritious, with just the right amount of sweetness.

Cauliflower Mash with Garlic and Chives

Cauliflower Mash with Garlic and Chives is a creamy, low-sodium alternative to traditional mashed potatoes, offering all the satisfaction with fewer carbs and calories. Infused with garlic and fresh chives, this dish provides a savory, aromatic base to any holiday meal while being gentle on your sodium intake.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• ¼ cup unsweetened almond milk (or milk of choice)
• 2 tbsp fresh chives, chopped
• ½ tsp black pepper

Instructions:

1. Steam the cauliflower florets and garlic together for about 12-15 minutes or until tender.
2. Drain the cauliflower and garlic, then place them in a large bowl or food processor.
3. Add butter and almond milk, and mash or blend until smooth and creamy.
4. Stir in chives and black pepper, then taste and adjust seasoning if necessary.
5. Serve warm, garnished with extra chives if desired.

Cauliflower Mash with Garlic and Chives is a perfect low-sodium side that mimics the comfort of mashed potatoes while offering a lighter, healthier alternative. Its creamy texture and rich flavor make it a wonderful addition to your holiday spread without compromising your dietary goals.

Spaghetti Squash with Tomato Basil Sauce

Spaghetti Squash with Tomato Basil Sauce is a light yet satisfying dish that is ideal for a low-sodium holiday meal. The naturally stringy texture of spaghetti squash mimics pasta, and the fresh tomato basil sauce adds vibrant, savory flavor without the need for added salt. This dish is a perfect choice for those seeking a lighter alternative to traditional pasta dishes.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp fresh basil, chopped (for garnish)
• ½ tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with black pepper.
2. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender and the strands easily separate with a fork.
3. While the squash is roasting, heat olive oil in a pan over medium heat. Sauté onions and garlic until softened, about 5 minutes.
4. Add the diced tomatoes, oregano, basil, and black pepper to the pan. Simmer for 10-15 minutes, stirring occasionally.
5. Once the squash is cooked, use a fork to scrape out the strands and place them in a bowl.
6. Top with the tomato basil sauce and garnish with fresh basil.

Spaghetti Squash with Tomato Basil Sauce is a light, flavorful dish that’s perfect for a holiday meal when you’re looking to keep sodium in check. The combination of the tender squash and fresh, savory tomato sauce creates a healthy yet satisfying meal that your guests will love.

Herb-Roasted Turkey Breast with Lemon and Garlic

Herb-Roasted Turkey Breast with Lemon and Garlic is a flavorful, low-sodium alternative to traditional holiday turkey. This recipe features a perfectly roasted turkey breast, seasoned with fresh herbs, garlic, and lemon, which brings out the natural flavors of the meat without the need for excessive salt. It’s an excellent centerpiece for your holiday table, offering a deliciously tender and juicy roast.

Ingredients:

• 2 lb turkey breast, bone-in or boneless
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• ½ tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the turkey breast with olive oil, garlic, lemon zest, lemon juice, thyme, rosemary, and black pepper.
3. Place the turkey on a roasting pan and roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C).
4. Let the turkey rest for 10 minutes before slicing.
5. Serve with your favorite low-sodium sides.

Herb-Roasted Turkey Breast with Lemon and Garlic is a flavorful and healthy option that can easily become the star of your holiday meal. Its aromatic herbs and zesty lemon make the turkey incredibly flavorful without the use of excess sodium, making it a perfect dish for those conscious of their salt intake.

Sweet Potato and Black Bean Salad with Lime Dressing

Sweet Potato and Black Bean Salad with Lime Dressing is a colorful and refreshing dish that’s perfect for a holiday celebration. The combination of roasted sweet potatoes, hearty black beans, and a tangy lime dressing creates a vibrant and satisfying salad that’s low in sodium and packed with nutrients. It’s a perfect side or light main dish for those looking for something nutritious and flavorful.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• 1 avocado, diced
• 1 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 tsp chili powder
• ¼ cup fresh cilantro, chopped
• ½ tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, cumin, chili powder, and black pepper, then spread them on a baking sheet.
2. Roast for 25-30 minutes or until the sweet potatoes are tender and lightly browned.
3. In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, red onion, and avocado.
4. In a small bowl, whisk together lime juice and cilantro, then pour the dressing over the salad. Toss gently to combine.
5. Serve warm or chilled as a side or light main dish.

Sweet Potato and Black Bean Salad with Lime Dressing is a vibrant and nutrient-dense dish that’s perfect for a healthy holiday meal. The combination of sweet potatoes, black beans, and lime dressing provides a balance of flavors and textures, offering a satisfying option that’s full of wholesome ingredients.

Garlic and Herb Roasted Mushrooms

Garlic and Herb Roasted Mushrooms are a flavorful, low-sodium side dish that makes an excellent addition to any holiday meal. The earthy taste of mushrooms combined with garlic, fresh herbs, and a touch of olive oil creates a savory and aromatic side that enhances the flavors of your main dish without being overly salty.

Ingredients:

• 1 lb cremini or white mushrooms, cleaned and halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• ½ tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the mushrooms with olive oil, garlic, thyme, black pepper, and parsley until evenly coated.
3. Spread the mushrooms in a single layer on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until the mushrooms are tender and golden brown.
5. Garnish with extra parsley before serving.

Garlic and Herb Roasted Mushrooms are a simple yet delicious addition to any holiday meal. Their rich flavor and savory aroma will complement your holiday spread without the need for added sodium, making them a perfect choice for a healthier, flavorful dish that everyone will enjoy.

Cranberry and Pecan Salad with Balsamic Vinaigrette

Cranberry and Pecan Salad with Balsamic Vinaigrette is a delightful and refreshing salad that brings together the sweetness of fresh cranberries and the crunch of toasted pecans, all balanced with the tanginess of balsamic vinaigrette. This low-sodium dish is ideal for the holiday season, offering a light and vibrant contrast to richer main courses while also providing a good source of vitamins and antioxidants.

Ingredients:

• 4 cups mixed greens (spinach, arugula, or your choice)
• 1 cup fresh cranberries
• ½ cup toasted pecans
• ½ red onion, thinly sliced
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• ½ tsp black pepper

Instructions:

1. In a large bowl, combine the mixed greens, cranberries, toasted pecans, and red onion.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and black pepper until the dressing is well combined.
3. Drizzle the balsamic vinaigrette over the salad just before serving and toss gently to coat.
4. Serve immediately and enjoy the balance of sweet, tangy, and crunchy flavors.

Cranberry and Pecan Salad with Balsamic Vinaigrette is an excellent way to bring a fresh and festive touch to your holiday meal. With its colorful ingredients and light, flavorful dressing, it’s a perfect side dish for anyone looking for a low-sodium option that adds a burst of flavor to the table.

Butternut Squash Soup with Sage

Butternut Squash Soup with Sage is a rich and creamy soup that’s perfect for holiday gatherings. The natural sweetness of roasted butternut squash pairs beautifully with aromatic sage, creating a comforting and flavorful bowl of soup. This low-sodium recipe is a great way to start your holiday meal, offering warmth and depth without the need for extra salt.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 4 cups low-sodium vegetable broth
• ½ tsp black pepper
• 1 tbsp unsweetened almond milk or milk of choice (optional for creaminess)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and roast on a baking sheet for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, sauté the onion and garlic in olive oil over medium heat until soft and fragrant, about 5 minutes.
3. Add the roasted butternut squash, sage, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes to combine the flavors.
4. Use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, add almond milk or your preferred milk and blend again.
5. Taste and adjust seasoning with black pepper before serving. Garnish with extra sage leaves for a fresh touch.

Butternut Squash Soup with Sage is the perfect soup to warm up your guests during the holidays. Its silky texture and savory-sweet flavor make it a festive and comforting option that fits into a low-sodium meal plan while still delivering rich, satisfying flavors.

Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a light, flavorful, and low-sodium alternative to traditional pasta. The fresh, herbaceous pesto paired with tender zucchini noodles makes for a quick and delicious holiday dish that is both healthy and satisfying. This recipe is not only low in sodium but also gluten-free, making it a great option for guests with dietary restrictions.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 2 tbsp pine nuts or walnuts
• 2 cloves garlic
• ¼ cup olive oil
• 2 tbsp grated Parmesan cheese (optional for a richer flavor)
• ¼ tsp black pepper

Instructions:

1. In a food processor, combine the basil, pine nuts, garlic, and olive oil. Blend until smooth. If using Parmesan, add it now and pulse to combine.
2. Heat a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, until they are tender but still firm.
3. Toss the cooked zucchini noodles with the pesto sauce until they are well coated.
4. Season with black pepper and serve immediately, garnished with extra pine nuts or Parmesan if desired.

Zucchini Noodles with Pesto is a flavorful, healthy, and low-sodium dish that can be enjoyed by everyone at the table. With its fresh pesto and tender zucchini noodles, it offers a satisfying alternative to traditional pasta dishes, making it a great choice for any holiday meal.

Note: More recipes are coming soon!