Make Vegetables Shine at Your Holiday Meals

December 6, 2016 3:37 pm Last Updated: December 8, 2016 3:41 pm

There’s no reason that meat has to get all the limelight at holiday time.

Danish chef Trine Hahnemann serves salad at holidays, including julesalat (Danish Christmas salad), a taste bud-awakening mix of chicory, red onion, and grapefruit; a salad of steamed leeks, goat cheese, and almonds; and a lively combination of celeriac fritters and kale, pomegranate, and red cabbage salad.

Emboldened by spices, vegetables also don their holiday best. Chef Sabrina Ghayour’s roasted eggplant comes alive with the earthiness of cumin and the pop-pop of garnet pomegranate seeds. Chef Floyd Cardoz pairs grilled cauliflower with candied ginger, pine nuts, and raisins; it’s so good, he’s seen it eaten as an appetizer, as a side, and as a main course. Chef Sohui Kim makes a coveted beet salad that’s a real party pleaser.

These are the kind of healthy, vibrantly flavorful dishes that your guests thank you for preparing.