Roasted Squash + Kale Salad with Maple-Dijon Vinaigrette [and why I celebrate]
Many of us will gather around the table to celebrate Thanksgiving in a couple days, and if your family is anything like mine, there will be an abundance of food. We’ll talk and eat and laugh and eat some more. We’ll all go home with leftovers for a week, and you’d better believe I’m already thinking about the turkey sandwich I’ll make the next day.
Thanksgiving dinner is the quintessential feast.
Feasting demonstrates bounty, abundance, provision, security, generosity, beauty, enjoyment - all things we want to see and experience when we celebrate the holidays. But whether it’s Thanksgiving, a birthday, Christmas, or any other occasion we commemorate, we don’t just celebrate merely to eat, drink, and be merry. It’s so much more than that.
As Christians, our eating and drinking and gathering around the table point to the ultimate celebration and the feast we will one day enjoy in the new creation.
Isaiah 25:6-9 says,
“On this mountain the Lord of hosts will make for all peoples
a feast of rich food, a feast of well-aged wine,
of rich food full of marrow, of aged wine well refined.
And he will swallow up on this mountain
the covering that is cast over all peoples,
the veil that is spread over all nations.
He will swallow up death forever;
and the Lord God will wipe away tears from all faces,
and the reproach of his people he will take away from all the earth,
for the Lord has spoken.
It will be said on that day,
“Behold, this is our God; we have waited for him, that he might save us.
This is the Lord; we have waited for him;
let us be glad and rejoice in his salvation.”
Whatever holiday it happens to be, we celebrate because we have the promise of eternal celebration. Our God will swallow up death forever. If that is not a reality worth celebrating, I’m not sure what is. We celebrate because we rejoice in the salvation we have received from God, for without this, any celebration on earth is temporal. But here on earth, we have the opportunity to depict the glorious celebration that we will someday be a part of in the new creation.
God throws a party for his people, a party with the richest food and the best wine. It’s a feast incomparable to any we could enjoy in this life, but one we can look forward to with longing and expectation.
As we feast now, as we celebrate the mundane or extraordinary moments of our lives this side of glory, may we do so remembering what is yet to come. As new creation people, this is why we’ll gather at the table on Thursday. Our feasts are a glimpse of the joy we have in salvation and joy yet to be revealed when we’ll sit at the table with Him and say, “This is the Lord; we have waited for him; let us be glad and rejoice in his salvation.”
So eat and drink. Enjoy the turkey and stuffing and pumpkin pie. Celebrate with everything that you have, and welcome others to your table. Let your laughter and fellowship be a joyful celebration that points to the ultimate feast we long for in the new creation.
Roasted Squash + Kale Salad with Maple-Dijon Vinaigrette
Yields about 6 servings
2-3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
1 cup pecan halves
1 Tablespoon granulated sugar (omit for paleo)
10 ounces chopped kale, hard stems removed
1 cup pomegranate arils (requires about 1 pomegranate)
Salt and pepper
Maple-Dijon Vinaigrette (recipe below)
Preheat the oven to 400 degrees. Add the squash to a sheet pan and drizzle with 2-3 tablespoons of olive oil. Sprinkle with a few pinches of salt and a couple grinds of black pepper. (Don’t worry too much about measuring here. Just eyeball it.) Roast for 25-30 minutes, tossing halfway through, until the squash is tender and slightly browned.
Meanwhile, make the candied pecans. Add the pecan halves and the sugar to a small pan. Heat over medium heat, stirring constantly until the sugar melts and coats the pecans. Keep a close eye on it so the sugar doesn’t burn. Remove from heat and set aside.
Put the chopped kale in a large bowl. Drizzle on about half of the Maple-Dijon Vinaigrette and toss well. Let the kale sit for about 5-10 minutes, allowing the leaves to soften. Toss in the roasted squash, candied pecans, and pomegranate arils. Season with a little salt and pepper to taste and serve with the remaining dressing.
½ cup olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
1 Tablespoon maple syrup
1 clove garlic, very finely minced
Whisk together the dressing ingredients. Refrigerate until needed. Shake well before using.