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Welcome to the fourth week of A Gluten-Free Holiday, where it’s all about your favorite holiday entrees and side dishes! We’re also doing another great cookbook giveaway, where this week it’s a copy of my book The Pure Kitchen. (Scroll down for details on how to enter!)
I have so enjoyed browsing through the dozens of fantastic, healthier recipes contributed by all of you eager holiday cooks over the past few weeks. Here’s a quick recap of what’s been going on:
- Week One: Healthier Through the Holidays at Simply Sugar & Gluten-Free
- Week Two: Thanksgiving Favorites at Cook It Allergy Free (many of these would work for Christmas, too!)
- Week Three: Edible Gifts of Good Taste at Tasty Eats at Home
When it comes to holiday entrees and sides, my family is not steeped in tradition. Over the years, we’ve savored everything from salmon to cornish hens to roast beef for the holidays, and side dishes have spanned just about every region and ethnicity I can think of. It really doesn’t matter to me what I’m eating for the holiday meal. All the fun is found in preparing it and sharing it with people you love.
Cooking, especially around the holidays, is my favorite way of spreading the spirit of joy to others and cultivating it in my own heart. On chilly December days, there is no place I’d rather be than in a fragrant kitchen with pots simmering and cookies baking, Bing Crosby’s White Christmas wafting through the air.
As much as I love just about any festive holiday dish, I really love it when side dishes steal the show at the table and when people leave talking about that amazing kale salad or bowl of roasted squash. Today I’m combining my love of many great side dish ingredients into one knock-out salad that you could make all winter long.
This Butternut Squash & Cabbage Salad has a smooth maple dressing that gets it’s creaminess from a secret ingredient: blanched almond flour. A few tablespoons blended into the dressing offers just enough weight to smooth it out and give the dressing almost a buttery aftertaste. If you don’t have almond flour on hand, feel free to grind up blanched almonds in a spice grinder or high-speed blender. I think homemade meal would work just fine here.
More Healthy Holiday Entrees & Sides:
- Savory Baked Apples from Cook It Allergy Free
- Savory Sweet Potato Pie from Tasty Eats at Home
- Sweet Potato & Kale Hash with Curried Quinoa from Simply Sugar & Gluten-Free
- Creamy Potato Leek Soup from Diet, Dessert, and Dogs
- Rustic Salad Dressing from She Let Them Eat Cake
UPDATE: This giveaway is now closed. The winner is Julie. Congrats!
One winner will receive a signed copy of The Pure Kitchen, just in time for Christmas and New Year’s! If you’ve been looking high and low for nutritious but flavorful recipes to add to your arsenal, this book is for you. When I wrote it, I had in mind the type of people who want to eat well without sacrificing flavor, texture, and the “mmm” factor when it comes to their meals. Everything in this book is made for people who love to eat!
Enter by doing one or all of the following:
- Link up your favorite holiday entree or side recipe at the bottom of this post.
- Leave a comment on this post.
- Share this post on Facebook, Twitter, or Pinterest. Please leave a comment for each time you’ve shared.
Contest ends Wednesday, December 7th at 11:59 pm CST. Winner will be contacted via email. Contest open to US and Canada residents only.
Butternut Squash & Cabbage Salad with Creamy Maple Dressing
For the salad:
1 small (1 ½ pound) butternut squash, peeled, seeded, and cut into ½-inch cubes
1 tablespoon extra virgin olive oil
Sea salt and black pepper
4 ½ – 5 cups thinly sliced green cabbage
¼ cup finely chopped flat-leaf parsley
1 medium shallot, finely chopped
¼ cup slivered almonds, toasted
¼ cup pomegranate seeds or dried cranberries
For the dressing:
3 tablespoons blanched almond flour
2 tablespoons extra-virgin olive oil
2 tablespoons dark maple syrup, preferably Grade B
2 tablespoons fresh orange juice
2 tablespoons apple cider vinegar
½ teaspoon granulated garlic powder
Preheat the oven to 400°F. On a rimmed baking sheet, toss the squash cubes with the olive oil using your hands. Season to taste with salt and pepper. Roast for about 25 minutes, or until tender and lightly browned in spots. Set aside to cool.
In a large bowl, combine the cabbage, parsley, shallot, almonds, and pomegranate seeds. Add the cooled squash and toss gently to combine.
Combine all ingredients for the dressing in a food processor or blender and process until smooth. Pour the dressing over the salad and toss gently to coat. Season to taste with salt and pepper. Let stand at room temperature for at least 30 minutes before serving, or cover and refrigerate for up to 8 hours. Serve at room temperature.