Healthy Crowd-pleasing Holiday Appetizers

Get inspired with simple, healthy ideas for holiday appetizers that are as easy to make as they are crowd-pleasing. These bite-sized recipes combine fresh, seasonal ingredients to create festive flavors everyone will enjoy. Perfect for sharing at any gathering!

BITE BASES
- Roasted sweet potatoes (of varying colors!)
- Apple, pear, Fuyu persimmon - cut into 1/4 inch slices

For the roasted sweet potatoes:

Preheat the oven to 425 degrees.

Slice 2 medium sweet potatoes into 1/4-inch - 1/2-inch rounds and toss them with 2-3 teaspoons olive oil or avocado oil and a sprinkle of salt and pepper. Place the sweet potatoes in an even layer on a baking sheet. Roast for about 15 minutes or until the undersides are golden, then flip the sweet potatoes over and continue to roast for another 5-10 minutes until cooked through. Transfer to a wire rack to cool.

SAVORY BITES

Citrus Salsa
Chopped orange and/or grapefruit
Sprinkle of chopped cilantro
Sprinkle of minced onion or garlic
Sprinkle of lentils
A few drops of extra-virgin olive oil
Squeeze of lime
Pinch of chili powder
Pinch of flaked salt

Mustard, Radish + Chives
Sprinkle of dry-toasted brown mustard seeds
Sprinkle of lentils
Sprinkle of thinly sliced radish
Pinch of chopped chives
Drizzle of olive oil
Pinch of flaked salt

*For the toasted brown mustard seeds: Heat a dry small skillet over medium-low heat. Add the mustard seeds and toast, stirring occasionally, until they turn grey and start to pop. Use a screen if you have one—the seeds are light and will fly out of the pan. Alternatively, use a lid like a shield, but don’t put the lid on the skillet or it will trap the heat and burn the seeds. Transfer the mustard seeds to a bowl. 

Kale, Pine Nuts, Sea Salt + Lemon Zest
Pinch of shredded Lacinato kale massaged with lemon juice, olive oil, garlic and salt
Sprinkle of lentils
Sprinkle of toasted pine nuts
Pinch of chili flakes
Pinch of lemon zest

Lentil cooking instructions
Choose a lentil variety that holds its shape like French green (Puy lentils) or black lentils.

1. Pour the lentils onto a white surface, like a plate, and sift through them, removing any debris. Rinse the lentils with water and drain, then transfer to a medium pot (3 quart) and cover with water. There should be at least 3 inches of water above the top of the lentils. 

2. Bring to a boil, then reduce the heat to a simmer and cook for 25-30 minutes, until the lentils just become tender then drain and rinse well in cold water in a sieve or a colander with small holes. (If your lentils have been recently harvested, they may cook quicker and if they are very old, they may take longer. Test them by tasting a few after 18 minutes to be on the safe side. They should still hold their shape but should be easy to bite into.)

SWEET BITES

Cardamom Pistachio
Chopped roasted pistachio nuts
Small spoon of yogurt
Pinch of cardamom
Drizzle of honey

Cinnamon Sesame
Toasted sesame seed
Small spoon of tahini
Pinch of cinnamon
Drizzle of maple syrup

Citrus (or other fruit) “Salsa”
Orange and/or grapefruit
Sprinkle of chopped mint
A few drops of extra-virgin olive oil
Squeeze of lime
Pinch of chili powder
Pinch of flaked salt

Variations: Mix the sweet combinations with quinoa and/or add pomegranate and/or fresh mint.