It can be hard leaving a holiday table without feeling bloated and fearful of the next day’s bathroom scales. But it’s possible to enjoy the feast without letting it weigh you down. The key is making room for dishes such as this festive salad, adapted from Julia Turshen’s “What Goes with What.” It’s light on the calories and fat, yet heavy on the flavors and colors of the season, and easy to assemble and take to a potluck. Massage the shredded leaves in a little acid and salt first, which improves the texture. Wait to the last minute to toss everything so guests can admire the stunning colorful display. Serves 4. — Susan Puckett
Pickled red onions:
- 1 red onion, thinly sliced
- 1 clove garlic, thinly sliced
- ½ cup white vinegar
- ½ cup water
- 2 teaspoons sugar
- 1 ½ teaspoons kosher salt
Roasted squash:
- 12 to 16 ounces cubed butternut squash, fresh or frozen
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons well-stirred tahini
- 2 tablespoons soy sauce
Salad base and add-ins:
- 8 ounces kale (curly or lacinato), tough stems removed
- 8 ounces finely shredded green cabbage
- 2 or 3 tablespoons lemon juice (about ½ lemon)
- Kosher salt and freshly ground pepper
- 1 cup (4 to 6 ounces) cubed or crumbled feta cheese
- ½ cup roasted salted or unsalted pumpkin (pepito) seeds
- Seeds from 1 pomegranate or ½ cup dried cranberries (optional)
Instructions
- Prepare the pickled onions: Place the onion and garlic slices, vinegar, water, sugar, and salt in a glass jar and screw the lid on lightly. Shake well to dissolve the salt and sugar. Use immediately or store in the refrigerator for 2 weeks or longer.
- Roast the squash: Preheat the oven to 425 degrees. Place the squash on a sheet pan, drizzle with olive oil, sprinkle with about ¼ teaspoon of salt and a few grindings of pepper and toss well. Roast, stirring occasionally, until the squash is just tender and beginning to brown, 20 to 25 minutes. Remove from the oven.
- Make the dressing: While the squash roasts, place the olive oil, vinegar, tahini, and soy sauce in a small bowl and whisk until well blended.
- Prepare the salad base: Place the kale and cabbage in a large salad bowl and sprinkle with the lemon juice, about ½ teaspoon of salt, and a few grindings of pepper. Massage everything together by scrunching with your hands — don’t be gentle! — to tenderize the kale and cabbage so they’re easier to eat.
- Finish the salad: Place the roasted squash on top of the kale and cabbage and scatter about the feta, pumpkin seeds, about ½ cup of the pickled onions, and pomegranate seeds or dried cranberries (if using) on top.
- To serve: Just before serving, drizzle with about half the dressing. Toss, taste, and drizzle with more of the dressing as needed. Serve immediately.
Susan Puckett is an Atlanta-based food writer and cookbook author.
