5 Delicious Heart-Healthy Recipes for Your Holiday Party

November ushers in the festive holiday and entertaining season. From family gatherings, to cocktail parties, to celebratory feasts, it’s easy to indulge in excess. The good news is that party food can be healthy, too. Look to these vibrant, antioxidant and nutrient-rich small bites and plates to add to your next holiday menu. They will brighten your table — and your palate — while encouraging indulgence without regret.

Beet Hummus

Recipe, Beet Hummus

Roasted beets give the dependable hummus a holiday makeover, infusing it with a jolt of brilliant color for the season. Beetroots are sweet and earthy, packed with fiber, vitamins and nutrients, and, for the sake of a party, they are decidedly not dull. Their brilliant fuchsia flesh lends vibrance and extra depth of flavor (not to mention healthy antioxidants) to the dip, elevating it to take center stage in your appetizer spread. 

Makes about 2 1/2 cups

Ingredients:

Hummus:

  • 1 pound medium red beets, roasted until tender, skin removed
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 garlic cloves, chopped
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon sriracha
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper

Garnishes:

  • Extra-virgin olive oil 
  • Finely grated lemon zest
  • Chopped fresh mint or cilantro

Directions:

1. Place all the hummus ingredients in the bowl of a food processor and process to blend. If too thick, add warm water or olive oil to loosen. Taste for seasoning and adjust to your taste. 

2. Transfer the hummus to a serving bowl. Garnish with a light drizzle of olive oil, lemon zest and mint. Serve with baguette slices, pita bread and/or crudités for dipping. The hummus can be made in advance and refrigerated in an airtight container for up to three days. Serve at room temperature. 

Butternut Squash and Apple Shooters

Recipe, Butternut Squash and Apple Shooters

When butternut squash is roasted, its natural sugars are coaxed out and the flesh begins to caramelize. The sunny ochre flesh is telling of its nutrient content, which is loaded with vitamins A and C and beta-carotene, as well as a healthy dose of potassium, manganese and fiber. Apples and a host of warming antioxidant-rich spices join the pot and yield a zingy, warming soup.

Makes about 12 small appetizer servings 

Ingredients:

  • 1 medium butternut squash, about 2 pounds

  • Extra-virgin olive oil

  • 1 large onion, finely chopped

  • 1 large Granny Smith apple, peeled, cored, diced
  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon cayenne, or to taste

  • 3 cups chicken or vegetable stock

  • 1 cup apple cider

  • 1 tablespoon light brown sugar

  • 1 to 2 teaspoons salt, to taste

  • 1/2 teaspoon freshly ground black pepper
  • Greek yogurt or sour cream for garnish

Directions:

1. Heat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the exposed flesh with olive oil. Place the squash, cut side down, on a rimmed baking sheet. Bake until the flesh is fork tender, 50 to 60 minutes. Remove from the oven and cool slightly. When cool enough to handle, scoop out the flesh. Mash with a fork and set aside.

2. Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and cook until soft without coloring, 3 to 4 minutes, stirring frequently. Add the apple, curry powder, cumin, coriander and cayenne. Stir until fragrant, about 30 seconds. Add the squash and chicken stock. There should be just enough liquid to cover the squash and apples. If needed, add additional stock to cover. Bring to a boil, then reduce the heat, cover the pot and simmer until the apples are very soft, about 20 minutes.

3. Carefully purée the soup in batches in a food processor (or with an immersion blender). Return the soup to the pot and stir in the apple cider, brown sugar, salt and pepper. Warm the soup over medium-low heat and taste for seasoning. Serve garnished with a small spoonful of Greek yogurt.

Smoked Salmon Tartare

Recipe, Smoked Salmon Tartare

This glistening salmon tartare is smoky, salty and laced with citrus. Salmon is rich in omega-3, as well as protein, B vitamins and calcium. To serve the salmon, dress it up on brioche toasts or crostini, or keep it simple and scoop it with crackers or pita chips. The whole grain cocktail rounds in this recipe provide a heartier, healthier bite.

Makes about 1 1/4 cups or about 10 canapés

Ingredients:

  • 12 ounces smoked salmon, very finely chopped
  • 1/4 cup finely chopped red onion
  • 2 tablespoons Greek yogurt or sour cream
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon freshly ground black pepper, plus more for garnish
  • 2 to 3 tablespoons finely chopped fresh dill
  • 2 to 3 tablespoons finely chopped fresh chives
  • Whole wheat cocktail rounds
  • Dill sprigs, for garnish
  • Lemon slices, for garnish

Directions:

1. Place the smoked salmon in a medium bowl. Fold in the onion, yogurt, lemon juice, lemon zest and black pepper. If the consistency is too dry, loosen slightly with additional yogurt or lemon juice. Taste for seasoning. Cover and refrigerate for at least one hour to chill. Before serving, gently stir in the dill and chives.

2. To serve, mound a heaping tablespoon of the tartare on whole wheat cocktail rounds or the toasts of your choice. Garnish with dill sprigs, lemon slices and additional black pepper.  

Mojo Shrimp Salsa 

Recipe, Mojo Shrimp Salsa 

This festive salsa features lightly poached shrimp infused with citrus juices and spice. Shrimp are naturally low in calories and rich in nutrients and antioxidants including iodine and omega-3 fatty acids. A smattering of fresh, vitamin-rich vegetables joins the fiesta for a light and vibrant salsa. Serve with tortilla chips or spoon on individual tostadas for serving.  

Serves 6 as an appetizer

Ingredients:

  • 1 pound medium shrimp, shelled, deveined
  • Corn kernels from one ear of yellow corn (or 1 cup defrosted frozen corn)
  • 1 medium red bell pepper, finely diced
  • 1 small poblano pepper, finely diced
  • 1/2 small red onion, finely chopped
  • 1 garlic clove, grated or minced
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon cayenne
  • 1/2 cup (packed) chopped cilantro leaves and tender stems 

Directions:

1. Bring a large pot of salted water to a boil. Add the shrimp, then cover the pot and remove from the heat. Let the shrimp poach until bright in color and just cooked through, 2 to 3 minutes. Drain and cool the shrimp to the touch, then coarsely chop.

2. Place all the remaining ingredients, except the cilantro, in a large bowl. Add the shrimp and mix well to combine. Cover and refrigerate the salsa for at least 2 hours or up to 6 hours, stirring occasionally. 

3. When ready to serve, stir in the cilantro. Serve with tortilla chips.

Raspberry Streusel Bars

Recipe, Raspberry Streusel Bars

It’s the holiday season, so naturally a sweet treat should be invited to the table. After all, wholesome indulgences boost your mood, which is also a key to good health. These fruity bars are streaked with raspberries and crowned with a crunchy golden streusel redolent with almonds. Raspberries are touted for their bioactive compounds which reduce inflammation and help to prevent numerous chronic conditions, including heart disease and type 2 diabetes. Almonds contain immune-boosting nutrients, such as protein, vitamin E, manganese and magnesium. Swap traditional old-fashioned oats with gluten-free oats for a wholly gluten-free recipe.

Makes approximately 30 (1 1/2-inch) square bars

Ingredients:

Crust and Topping:

  • 1 cup old-fashioned or gluten-free oats
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 cup packed dark brown sugar or coconut sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup chilled unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup almonds, chopped

Filling:

  • 8 ounces fresh raspberries
  • 1/2 cup raspberry preserves
  • 1 tablespoon fresh lemon juice
  • Pinch of kosher salt

Directions:

1. Heat the oven to 350°F. Butter an 8-by-8-inch or 9-by-9-inch baking pan. Line the bottom with parchment leaving a 1-inch overhang on two opposite sides. 

2. Combine the oats, almond flour, coconut flour, sugar and salt in a bowl. Add the butter and mix with two forks or your fingers until the mixture resembles coarse meal. (Alternatively, combine the dry ingredients in the bowl of a food processor. Pulse once to blend. Add the butter and pulse until the butter is pea-sized.)

3. Transfer 3/4 cup of the mixture to a small bowl and mix in the nuts. Refrigerate until use.

4. Press the remaining mixture firmly and evenly into the baking pan. Bake until light golden brown, about 20 minutes.

5. While the base is baking, place the raspberries, preserves and lemon juice in a bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving some pieces intact.

6. When the base is ready, remove from the oven and leave the oven at temperature. Spread the raspberries over the crust. Sprinkle the reserved topping evenly over the filling.

7. Return the pan to the oven and bake until the topping is golden brown, about 20 minutes more. Cool completely in the pan on a wire rack, then cover the pan and transfer to the refrigerator. Chill the bars until cold and set.

8. To serve, lift the bars out of the pan using the overhanging parchment. Cut into 1 1/2-inch squares. Serve at room temperature (they will soften slightly as they come to room temperature). Store in the refrigerator for up to 3 days or freeze for up to one month. Defrost the bars in the refrigerator.


Lynda Balslev

Lynda Balslev is an award-winning food writer, editor and recipe developer based in the San Francisco Bay area. She authors the nationally syndicated column and blog TasteFood, and co-authored the cookbook Almonds: Recipes, History, Culture (2015 Silver Medal Winner Independent Publisher Awards). She is the 2011 recipient of the Chronicle Books Award (Recipe Writing) to the Symposium for Professional Food Writers, and a 2018 Fellowship Award recipient to the Symposium for Wine Writers at Meadowood, Napa Valley. Lynda’s writing and photography have been recognized by the New York Times Diners Journal, the Los Angeles Times, The Huffington Post and more.