Where 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.
Ingredients:
- 1 cup red quinoa, uncooked
- 2 cups peeled butternut squash, cut into small cubes
- 1 tablespoon olive oil, for roasting
- 1 1/2 to 2 cups very thinly sliced red cabbage
- 3 to 4 celery stalks, leaves removed, finely chopped
- 3 radishes, thinly sliced
- 3 green onions, finely chopped
- 1 bunch parsley, finely chopped
- 2 to 3 Medjool dates, pitted and finely chopped
- 3/4 cup pomegranate seeds
- 1/2 cup sliced almonds, toasted in a pan until golden
For the dressing
- 4 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon grated lemon zest
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, crushed
- Leaves from 2 to 3 sprigs fresh thyme
- Salt and black pepper
Instructions:
- Rinse 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: eatsgil