Every holiday table needs a salad that is light, flavorful, colorful, healthy and satisfying — and this recipe delivers just thatGil Avidor-Aloni| Related TopicsWhere are you spending the holiday? At my partner’s aunt and uncle’s kibbutz.The winning dish: A festive red quinoa salad with roasted butternut squash, dates and pomegranate.Festive red quinoa salad (Photo: Gil Avidor-Aloni)We lived in New York for several years, and while we were there, we hosted all the holidays at our place. I would invite friends and cook for two days in advance. We really built a small community far from home.Gil Avidor-AloniPhoto: Gil Avidor-AloniA year after our son, Neta, was born, we moved back to Israel, and since then we have spent the holidays with our families. I may not be hosting, but when I bring something, it is usually a salad, because that is what I most enjoy making.But it is never just a salad. I like rich salads that can stand on their own, with lots of different flavors and textures in every bite. This one is especially well suited to Rosh Hashanah.Tip: The salad components can be prepared in advance and mixed shortly before serving. It is best to add the almonds just before serving to preserve their texture and crunch.1 cup red quinoa, uncooked2 cups peeled butternut squash, cut into small cubes1 tablespoon olive oil, for roasting1 1/2 to 2 cups very thinly sliced red cabbage3 to 4 celery stalks, leaves removed, finely chopped3 radishes, thinly sliced3 green onions, finely chopped1 bunch parsley, finely chopped2 to 3 Medjool dates, pitted and finely chopped3/4 cup pomegranate seeds1/2 cup sliced almonds, toasted in a pan until goldenFor the dressing4 tablespoons olive oilJuice of 1 lemon1 teaspoon grated lemon zest1 teaspoon honey1 teaspoon Dijon mustard1 garlic clove, crushedLeaves from 2 to 3 sprigs fresh thymeSalt and black pepperRinse the quinoa thoroughly in a fine-mesh strainer and transfer it to a saucepan. Add 1 1/4 cups water and a little salt. Bring to a boil, cover and reduce the heat to low. Cook for 12 minutes, or until the quinoa is cooked but still has some bite. Fluff with a fork and let cool completely.Heat the oven to 200 C. Toss the butternut squash with 1 tablespoon olive oil and a little salt, then arrange it in a single layer on a baking sheet. Roast for 30 minutes, or until tender and browned around the edges. Remove from the oven and let cool completely.Place all the salad ingredients in a large bowl.In a separate bowl, whisk together all the dressing ingredients.Pour the dressing over the salad, toss well and adjust the seasoning to taste.Gil Avidor-Aloni, host and culinary content creator specializing in nutritious, easy-to-make food | Instagram and TikTok: eatsgilComments