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![\"blog-divider-line\"](\"\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg\")
<\/p>\nInstead of your typical mashed potatoes with gravy and green bean casserole, try out these festive side dishes, guaranteed to please your friends and family. Or at the very least, add these as additional options, and let your guests choose to go traditional or more contemporary.
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![\"Brussels-Sprouts-Cranberry-Quinoa-Salad\"](\"\/blog\/wp-content\/uploads\/2015\/11\/Brussels-Sprouts-Cranberry-Quinoa-Salad-440x440.jpg\")
Ingredients
\n\u2022\t1 lb. Brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
\n\u2022\t2 cups cooked quinoa
\n\u2022\t1 cup dried cranberries
\n\u2022\t2\/3 cup chopped pecans, toasted
\n\u2022\tDressing (see below)
\nOrange Vinaigrette Dressing
\n\u2022\t1\/4 cup freshly-squeezed orange juice
\n\u2022\t1\/4 cup olive oil
\n\u2022\t2 tbsp. apple cider vinegar
\n\u2022\tpinch of salt and pepper
\nDirections
\n1. For salad, toss all ingredients together until combined.
\n2. For dressing, whisk all ingredients together until combined.
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![\"sweet-potato-cranberry-pecan-salad\"](\"\/blog\/wp-content\/uploads\/2015\/11\/sweet-potato-cranberry-pecan-salad-440x440.jpg\")
Ingredients
\n\u2022\t1\/2 cup apple cider
\n\u2022\t8 oz. sweet potatoes, cut into 1\/4 inch cubes
\n\u2022\t1\/4 cup dried cranberries, chopped
\n\u2022\t1 apple
\n\u2022\t3\/4 cup shredded red cabbage
\n\u2022\t1 tbsp. organic maple syrup
\n\u2022\t2 tbsp. crushed pecans
\nDirections
\n1. Warm the cider in a skillet over medium heat.
\n2. Add the sweet potatoes and cover. Sautee for 4 – 5 minutes.
\n3. Add cranberries, apple, and cabbage, and cook for 2 minutes.
\n4. Add the syrup, and stir to coat. Season with salt and pepper.
\n5. Sprinkle with the crushed pecans.
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![\"butternut-squash-mashed-282x282\"](\"\/blog\/wp-content\/uploads\/2015\/11\/butternut-squash-mashed-282x282.jpg\")
Ingredients
\n\u2022\t1\/2 of a butternut squash
\n\u2022\t2 cloves garlic, minced
\n\u2022\t1\/3 cup plain, nonfat Greek yogurt
\n\u2022\t3 tbsp. grass-fed butter
\n\u2022\t3\/4 tsp. garlic powder
\n\u2022\t1\/2 tsp. sage
\n\u2022\t1\/4 tsp. sea salt
\nDirections
\n1. Preheat oven to 375 degrees.
\n2. Place butternut squash on a baking sheet and roast in the oven for 45 minutes to 1 hour, or until the squash is soft when poked with a fork.
\n3. Remove squash from the oven and scoop out the squash from skin.
\n4. Place squash flesh into a bowl and discard skin.
\n5. Add butter to the squash and mix with a potato masher until the butter has melted.
\n6. Add remaining ingredients and continue mashing with the potato masher until the ingredients are completely combined.
\n7. Scoop mixture into a food processor and blend it until it becomes fluffy and smooth.
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![\"\"](\"\/blog\/wp-content\/uploads\/2018\/01\/sw2s-online-program-833x440.jpg\")
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