In the scene, Samin recounts one Thanksgiving, during which she found herself spooning cranberry sauce over EVERYTHING to get that much needed bite she was so accustomed to and which she found herself craving. (Incidentally, whether it’s for the acid or the sugar, my sister’s behavior at the Thanksgiving table is no different …) But in any case, Samin’s observation made me realize I had never given too much thought about balance in regard to the Thanksgiving menu. Thanksgiving, in my experience, has never, in fact, been about balance, but rather a mix of tradition plus excess. And if I were to really scrutinize my family’s menu, acid is definitely under-represented. Cranberry sauce certainly provides some sharpness, and when my in-laws host, their braised red cabbage, made with a generous amount of vinegar and red currant jelly, provides that much needed acidic counterpoint. I hung up the phone with my friend and thought: Maybe it’s time to change up the Thanksgiving menu? I think this winter tabbouleh, loaded with herbs, punctuated by pomegranate arils, currants, and toasted almonds, and dressed in a bright, very sharp dressing is a good place to start. If you already have too many starchy items on your Thanksgiving menu, you can definitely leave out the roasted delicata squash, though its inclusion makes for an especially festive and pretty dish.

3 Tips for Excellent Tabbouleh

Here’s the play-by-play: You need a cup of bulgur. Soak in a large bowl of cold water for about an hour. Gather the remaining ingredients. Start by soaking a quarter cup of currants in white balsamic vinegar and slowly toasting the almonds over low heat while you prep everything else. Roast the squash: dress it with olive oil and salt, then … … transfer to a rimmed sheet pan and place in the oven. In the meantime, chop up some parsley and scallions. Cut a pomegranate in half, then whack the back of it with a spoon to release the arils. Season the bulgur with salt, lemon, and olive oil; and toss to combine. You truly can stop here … … but the roasted delicata squash is a nice touch. Toss! Serve! Revel in your new favorite acidic Thanksgiving side dish. 5 from 7 reviews Use the recipe as a guide: The nuts, the herbs, the squash, even the bulgur can be swapped out for what you like — farro, barley, Israeli couscous, would all be nice here. If you’re looking for a gluten-free option, quinoa might work as well. Make it ahead. This dish can absolutely be prepared a day in advance — it tastes delicious on subsequent days. If, however, you want to make it ahead for the purpose of serving for company, I suggest holding the parsley and the pomegranates till the day you serve it — both lose a bit of vibrancy on day 2. I also would hold on folding in the squash. You can roast the squash ahead of time, but let it cool, then store in the fridge. Fold it in just before serving. I love this salad cold from the fridge, but if  I were to make it ahead with the intention of serving to company, I would bring it to room temperature before serving.

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