Your Personal Meal Planning Assistant
November 17, 2015 / Nicole Villeneuve

What to Cook for a Paleo Thanksgiving: Starter, Main, Sides & Dessert!

Kale Waldorf Paleo Salad

Holiday planning is in full swing at PlateJoy, and we're planning an all-Paleo Thanksgiving this year. See what's on our all gluten-free, dairy-free menu, or check out more options here.

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Starter: Paleo Kale Waldorf salad (from
15 minutes, Serves 2

1/3 cup cashews
4 cups kale
1 tbsp olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
1 apple
1 celery stick
1/4 cup walnuts
1/3 cup raisins

  1. Fill a small bowl with water and add cashews. Set aside to soak 10 minutes.

  2. Meanwhile, remove stems and ribs from kale.  With a little extra olive oil rubbed into your palms, massage kale for a minute, until bright green and soft. Add leaves to a bowl with olive oil, lemon juice, half the apple cider vinegar and salt to taste.

  3. Thinly slice apple into matchsticks and cut celery into a ½-inch dice. Add half the apple and to the kale mixture. Add the remaining apple, celery, apple cider vinegar, soaked cashews and 2 tbsp of their water to a blender or food processor. Blend until smooth, adding more water if needed to reach a pourable consistency. Season with salt to taste.

  4. Add dressing to kale and toss to coat. Top with walnuts and raisins.

Main: Stuffed acorn squash with turkey sausage, spinach and tomatoes (from
25 minutes, Serves 2

1 acorn squash
1/2 yellow onion
8 oz Italian turkey sausage
2/3 cup cherry tomatoes
1 tbsp olive oil
2 cups spinach
2 tsp minced garlic
1 tsp chili powder
2 tsp cumin

  1. Preheat broiler. Cut acorn squash in half lengthwise from stem to stem, remove any remaining seeds, and lay cut side down on a microwave-safe plate. Microwave in 3-minute intervals until completely softened and cooked through, 5 to 7 minutes.

  2. Meanwhile, coarsely dice yellow onion. Slice turkey sausage into 1/2-inch coins. Cut cherry tomatoes in half.

  3. Heat olive oil in a skillet over medium high heat. Add onion and sausage and cook until lightly browned, about 6 minutes. Add spinach, garlic, chili powder and cumin. Cook 2 minutes more, then remove from heat and add cherry tomatoes and salt and pepper to taste.

  4. Place squash on a baking sheet and fill with sausage mixture. Broil until top is golden, about 2 minutes.

Side: Brussels sprouts with crispy pancetta (from
25 minutes, Serves 2

2 cups brussels sprouts
4 oz pancetta
1 cup chicken broth

  1. Trim bottoms off brussels sprouts, remove outer leaves, and halve lengthwise. Dice pancetta into 1/2-inch pieces.

  2. In a skillet over medium heat, add pancetta; cook until crisp, about 10 minutes. Transfer to a small bowl with a slotted spoon. Transfer the rendered fat to a small bowl or cup.

  3. Add chicken broth to the empty skillet and return to medium-high heat. Bring to a simmer and scrape up brown bits from the bottom of the pan. Add brussels sprouts and a pinch of salt and pepper. Cover and simmer 4 minutes.

  4. Remove lid and cook until all liquid is evaporated and sprouts are tender and browning, about 8 minutes more. Remove from heat and stir in pancetta.

Dessert: No-bake sweet potato pie (from our friends at Clean and Delicious)
10 Minutes, Serves 2

1 sweet potato
1/4 cup pecans
1 tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp cinnamon

  1. Wash sweet potato and prick skin with a fork several times. Place on a damp paper towel and microwave on high 5 to 8 minutes, or until soft and cooked through.

  2. Meanwhile, chop pecans and add to a small bowl with half the cinnamon. Mix to combine.

  3. Once sweet potato is done, scoop out the flesh and transfer to a large bowl. Mash with a big fork or a potato masher. Add coconut oil, maple syrup, remaining cinnamon and a pinch of salt. Continue mashing until large chunks are gone.

  4. Scoop filling into a bowl and sprinkle with pecans.

Nicole Villeneuve

Nicole Villeneuve is a certified Diabetes Prevention Lifestyle Coach. A graduate of Yale University, she previously worked in book publishing, with a focus on cookbooks and health, and ran the food blog Paper and Salt. Her writing has been featured in Bon Appetit, Food & Wine, The New York Times Magazine, The Paris Review, and The Daily Beast. Nicole lives in San Francisco and loves cooking, reading, exploring new restaurants, and running by the ocean. You can (very occasionally) find her on Twitter.

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