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WGN TV Healthy Side Dishes

WGN: Quick Sides for Everyone - Enjoy these healthy recipes from

Beet and Hazelnut Salad (Paleo, GF, DF, Vegan, Vegetarian)


  • 5 (1/4 lb each) small beets 7 tbsp olive oil, divided​

  • 2 cloves garlic

  • 1/4 cup balsamic vinegar 1 tbsp Dijon mustard

  • 2 (5 oz) pkgs Organic Spring Mix

  • 1/2 cup chopped hazelnuts


  1. Preheat oven to 400°F. Line a large baking sheet with foil.

  2. Peel and cut the beets into thin wedges. Add to baking sheet and toss with 2 tbsp oil. Season with salt and pepper. Roast 25–30 min., until tender.

  3. With garlic press, crush the garlic cloves into a large bowl. Whisk in the vinegar, mustard, and remaining 5 tbsp oil until combined.

  4. Season with salt and pepper to taste. Add beets to vinaigrette, tossing to coat.

  5. When ready to serve, arrange the spring greens on a large platter and top with beet mixture. Drizzle any vinaigrette at bottom of bowl over greens. Garnish with the hazelnuts.

Balsamic Roasted Acorn Squash (Paleo, GF, DF, Vegan Vegetarian)


  • 4 medium acorn squash (about 4 lbs total) 1/4 cup olive oil 1/4 cup balsamic vinegar 2 tbsp honey

  • 1/2 cup chopped pecans


  1. Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment.

  2. Rinse the acorn squash, cut in half lengthwise, and remove seeds. Place acorn squash cut-sides down and slice into 3⁄4-inch-thick half-moons.

  3. In a large bowl, whisk together the oil, vinegar, and honey. Reserve half. Add squash to remaining balsamic mixture and toss to coat. Arrange squash on the baking sheets in a single layer. Season squash with salt and pepper.

  4. Roast 15 min. Turn squash slices over. Roast another 15–25min, until tender. During the last 5 min. of cook time, sprinkle the pecans over squash to toast. To serve, drizzle with reserved balsamic mixture. Transfer squash and pecans to a serving platter.

Butternut Squash and Figs (Paleo, GF, DF)


  • 1 (20 oz) pkg frozen butternut squash

  • 1/2 tsp crushed red pepper

  • 1 tbsp chopped fresh rosemary leaves

  • 3 slices precooked bacon, crumbled

  • 2 fresh or dried figs cut into thin wedges

  • 1 tbsp olive oil

  • 1 green onion finely chopped


  1. Preheat oven to 450°F. Toss frozen squash with crushed red pepper, rosemary, bacon, figs and oil in a 9x13-inch greased baking dish.

  2. Bake 10-12 min., stirring frequently, or until squash is slightly browned.

  3. Sprinkle with chopped green onion and serve.

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