My Great Big Make-Ahead Holiday Salad

I never thought I’d call salad the highlight of my holiday meal, but this is the one to do it. I make this salad for my family, by demand, every single Thanksgiving and Hanukkah dinner. The crunchy texture and bright flavor perfectly balance the richer dishes on the table. Plus, it checks every single box. All of the ingredients can be prepped (and even assembled!) up to a full day ahead so I’m out of my mom’s way in the kitchen. My brother, who hates salads, eats it for the fried shallots alone. It’s vegan, gluten-free, and dairy-free. Best of all, it’s actually good as leftovers — which is rare for a salad!

This salad is one of my favorite things on the holiday table. It is, in my opinion, the perfect salad for large autumn and winter meals. Do what my family does, and skip the separate salad course, because you’ll want to eat it right alongside the rest of the dishes at dinner, and then again with leftover lunch the next day.

• Sturdy greens. A base of lacinato (or Tuscan) kale and shredded Brussels sprouts will hold up to the dressing for days without losing the crunch factor.
• Pickled dates and onions. Add little pops of acidity and sweetness in equal measure by rubbing chopped dates, sliced onions and vinegar together until softened.
• Radishes. Bright pink watermelon radishes or red radishes add unparalleled crunch.
• Fried shallots. Crispy fried shallots make the perfect crunchy topping. Use the infused oil to boost the vinaigrette’s flavor.
• Maple Dijon vinaigrette. A well-balanced salad dressing makes all of the salad ingredients shine.
• Toasted almonds. Save yourself some work with store-bought roasted nuts.

• Substitute regular curly kale for the lacinato.
• Swap out almonds for roasted pistachios, walnuts, or pecans. Or, for a nut-free salad, try toasted pumpkin or sunflower seeds.
• Add cheese; shaved Parmesan, Pecorino, crumbled goat cheese, or feta would all be delicious.
• Use dried cherries or craisins instead of dates.
• Add fresh fruit to the salad, such as sliced seasonal Fuyu persimmon or pomegranate seeds (also known as arils). Stir diced green apple into the vinaigrette for a boost of flavor and so it doesn’t brown.

• Utilize shortcuts where you can. This salad may require a bit more hands-on prep than you’d expect for a salad, so a mandoline or food processor with a slicing attachment will help ease the process.
• Dress the salad now or later. The earlier you dress the greens, the more tender they will be. For me, dressing the salad two hours ahead yields the perfect extra-crunchy texture, but the greens will still have plenty of pleasant bite if dressed up to a day in advance.
• Don’t add the nuts or shallots until just before serving. Prep both and store them in sealed containers at room temperature until just before serving to maintain maximum crunch factor.
• Add the leftovers to your Thanksgiving leftovers sandwich. Turkey, stuffing, cranberry sauce, and this salad are a great match.