11. Make-Ahead Holiday Salad
Despite the title, this salad is perfect for any night—not just for holidays. Massaging the kale and Brussels sprouts not only helps them absorb the dressing, but also makes them more digestible.
With just a little know-how the result of a kale salad can be tender, not aggressively, well, leaf-like. Plus, it’s the perfect green to help you get ahead of the game with a make-ahead dish. Both kale and Brussels sprouts stand up to the test of time and hold dressing well for much longer than the standard salad can, making this make-ahead salad, the smartest item on your holiday menu.
Massaging the kale leaves well with the dressing allows the leaves to soften and tenderize—the key is to not be shy and just get your hands in there. The bowl is full of gorgeous colors: There are red kale leaves, green Brussels sprouts, golden croutons, and jewel-toned pomegranate seeds. All together this salad is a gorgeous feast for the eyes, inviting eaters to dig in. It’s all tossed with a sweet-tart Dijon mustard vinaigrette, whose sharp flavor plays off the buttery herb croutons.
P.S. You can use green kale leaves if you can’t find red.
Ingredients
- 1 cup hazelnuts
- ¼ cup white balsamic or white wine vinegar
- 2 tablespoons honey
- 1 ¼ teaspoon kosher salt
- 1 teaspoon Dijon mustard
- ¼ teaspoon freshly ground black pepper
- ½ cup olive oil
- 1 large bunch red kale, ribs removed, leaves torn into bite-size pieces (about 10 cups)
- 1 pound Brussels sprouts, trimmed and shredded in a food processor (about 6 cups)
- 1 cup pomegranate seeds
- 2 cups Butter-and-Herb Croutons
Directions
Preheat oven to 350 F. Roast hazelnuts in a single layer on a rimmed baking sheet until golden brown and fragrant, 8 to 12 minutes. Let cool. Rub hazelnuts between your fingers to loosen skins, then discard them (some skins will stick—that’s OK). Transfer hazelnuts to a cutting board and roughly chop them; set aside.
Whisk vinegar, honey, salt, mustard, and pepper in a medium bowl. Slowly whisk in oil.
Toss kale and Brussels sprouts with ¼ cup dressing in a large bowl. Using your hands, massage dressing into the kale mixture until leaves are slightly softened and shiny, about 2 minutes. Let stand for 10 minutes. Add pomegranate seeds and remaining dressing and toss to combine. Serve immediately or refrigerate overnight.
Just before serving, add croutons and hazelnuts and toss to combine.
12. Caramelized Veggies With Poppy Seed Dressing
Roasted veggies are taken to new heights in this recipe thanks to a generous drizzle of tahini dressing, speckled with poppy seeds. You can use whichever vegetables you prefer, but we recommend a combination of fennel, carrots, parsnips, and beets.
Truth is, you can’t go wrong with a roasted vegetable side dish, and this recipe is no exception thanks to vibrant beets, rainbow carrots, parsnips, and fennel. Extra magic comes from a punchy poppy seed dressing that coats those colorful crisp-tender vegetables.
While the veggies roast, mix up the dressing using a base of lemon, garlic, tahini, and olive oil. Flecked with parsley and studded with poppy seeds, this dressing brightens the dish, adding a pop of flavor to your meal. Pro tip: Before roasting, arrange vegetables in an even layer to ensure they pick up color and don’t steam.
Ingredients
- 1 small bulb fennel, plus fronds for serving
- 1 bunch rainbow carrots (1¼ lb), halved lengthwise if large
- 3 small parsnips (about 7 oz total), halved lengthwise or quartered if large
- 2 medium beets (about 10 oz total, preferably golden), peeled and cut into 8 wedges
- 3 tablespoons olive oil, divided
- 1¼ teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 small clove garlic, finely grated (preferably on a microplane)
- ½ teaspoon lemon zest plus 2 Tbsp fresh juice (from 1 lemon)
- 2 tablespoons well-stirred tahini (sesame paste)
- ⅓ cup loosely packed fresh parsley leaves, finely chopped
- 2 teaspoons poppy seeds
Directions
Preheat oven to 450°F. Cut the fennel bulb in half, remove its core, and then cut each half into quarters and separate the layers.
Place fennel, carrots, parsnips, and beets on a rimmed baking sheet. Drizzle with 2 tablespoons oil and season with ¾ teaspoon salt and the pepper. Toss to coat and then spread in an even layer. Roast until tender when pierced with a fork and golden brown in spots, 25 to 30 minutes.
Meanwhile, stir garlic and ¼ teaspoon salt in a small bowl, and then mash with a fork until a paste forms. Add lemon zest and juice, tahini, and remaining 1 tablespoon oil, whisking until smooth. Stir in parsley, poppy seeds, and remaining ¼ teaspoon salt. Stir in 1 to 2 tablespoons warm water until dressing reaches desired pourable consistency.
Drizzle half of the dressing over roasted vegetables, and then serve remaining dressing alongside. Top with fennel fronds.
Poppy Pros
These tiny seeds bring crunch to baked goods and salad dressings, and contain healthy fats, magnesium, and a hefty hit of calcium. Since you likely won’t eat them by the tablespoon, find creative ways to add them to your diet, such as a topping for oatmeal or yogurt.