Thanksgiving dinner is almost always a time for gluttony. You indulge on some of your favorites like mashed potatoes and stuffing and then peel yourself off the dining room chair onto the couch where you await dessert. One way to avoid filling yourself up with the bad things is to start off the meal with some good things. Commencing with a healthy soup or salad will help to alleviate overeating. Check out these great recipes and skip the holiday weight pile on.

Roasted Butternut Squash Apple Soup
Roasting the squash makes it tender but also bumps up the flavor factor reducing the need for milk or cream. Take some help from the grocery store and buy the squash pre-cut.

Ingredients
• Cooking spray
• 2 shallots, quartered
• 8 cups butternut squash, peeled and cubed (about 3 lbs)
• 2 tart apples, peeled, cored and cubed
• 2 tbsp olive oil, divided
• 2 tbsp maple syrup
• ½ tsp salt
• ½ tsp white pepper
• ½ cup apple cider
• 2 cups fat free chicken broth

Directions
Preheat oven to 400 degrees and spray a large roasting pan with cooking spray. Place shallots, squash and apple in the pan and combine with olive oil, syrup, salt and white pepper. Toss to coat and roast in the oven for 35-40 minutes or until tender, stirring occasionally. Place half the squash mixture with half the broth and cider and puree in a blender until smooth. Pour pureed soup into a saucepan. Repeat with remaining squash, broth and cider. Simmer the soup for 5-10 minutes or until heated through. Makes 8 servings.

Fall Chopped Salad
The combination of apples, nuts and cheese make this salad very satisfying but at the same time nutritious.

Ingredients
• 1 Honey Crisp apple, cut into match-stick size strips
• 1 tsp lemon juice
• 2 endive, chopped
• 1 head radicchio, chopped
• ½ cup reduced fat gouda, cut into 1 in. pieces
• ½ cup almonds, chopped
• 2 tbsp olive oil
• 2 tbsp honey
• 2 tbsp white balsamic vinegar
• ½ tsp salt
• ½ tsp black pepper

Directions
Combine apple and lemon juice in a large bowl to prevent browning. Add the endive, radicchio, gouda and almonds. Whisk together olive oil and remaining ingredients in a small bowl. Pour over salad and toss well. Makes 8 servings.