Eating healthy during the holidays IS possible, and this healthy holiday tablescape will give you plenty of ideas, plus a recipe for caramelized onion butternut squash mash and an apple pecan salad.
Ohhhhhh I’m just so excited to share this post with you guys! I don’t know about you, but life has been hectic—more than hectic, really—around here. Between work and Christmas and traveling, I hardly have time to think about meals and what I’m going to eat. …what I’m saying is that this holiday tables cape is both healthy and delicious and hardly time consuming at all.
WINNER WINNER HOLIDAY DINNER.
I’ve partnered with my friends over at Taylor Farms to bring you two recipes, along with this entire table scape, which yes, I hosted in my ONE BEDROOM APARTMENT. You don’t need a fancy home to host a holiday dinner! I promise.
Ok so what did I serve, you ask? Well, well, for starters, I served chicken as the main dish, which I marinated in garlic, oregano and black pepper and baked in the oven for 35 minutes. Super easy, yet tons of flavor.
For the butternut squash mash, I used Taylor Farms pre-cut butternut squash, because I certainly do NOT have the time—ok, the patience—to cut up butternut squash. Pre-cut squash is where it’s at, and theirs is organic and cubed into smaller pieces, meaning it cooks even faster. The butternut squash mash is a slightly healthier take on mashed potatoes, and I used caramelized onions because they add such a delicious flavor to the squash.
Next up is the apple pecan salad, which I kept super simple and dairy free to please my vegan brother. The salad uses Taylor Farms’ 50/50 salad blend with baby spinach and baby spring lettuce, and it’s topped with apples, pecans and pomegranate seeds! If you’re looking to add something else to this salad, I’d recommend some goat cheese! Again, the lettuce is organic and it’s stored in a plastic container rather than a plastic bag, which I’ve found keeps the lettuce fresh for longer.
And then I decided to include a mini cheese plate, some bread and my cranberry chai thumbprint cookies to complete the meal. Oh and wine—you can’t forget the wine.
If you’re in need of some healthy holiday meal ideas and/or a healthy holiday tablescape, look no further than the two recipes below!
Disclaimer: This post is sponsored by Taylor Farms. As always, all opinions are my own. Thank you for supporting brands that help make this site possible!
- 3 yellow onions
- 2 tablespoon butter use dairy free to keep these vegan
- 2-3 tablespoon olive oil
- 2 packages 30 oz. Taylor Farms butternut squash
- Salt and pepper to taste
- Peel and slice the onions and set them aside.
- Next, heat butter and oil in large skillet over medium heat and then add the onions. Stir in the onions until they're coated with oil, and then reduce heat to a simmer. Simmer onions for 15-20 minutes, stirring occasionally, until they're soft and translucent.
- Place squash in a large pot and fill the pot with water. Cook squash over the stove on high heat until they're soft.
- Drain the water and then use a potato masher or a fork to mash the squash until it's smooth.
- Next, stir in the cooked caramelized onions and any leftover oil by hand, along with the salt and pepper.
- 4 cups Taylor Farms 50/50 Salad Blend
- 2 apples sliced
- 1/2 cup pecans
- 2 tablespoon pomegranate seeds or more to taste
- 1-2 tablespoon olive oil or more to taste
- Optional: 2-4 tablespoon goat cheese
- Add all ingredients to a bowl and stir to combine. If you're planning on making this ahead of time, wait until right before you serve it to add the apple slices.