kale salad

Photo: Lennart Weibull

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Next to all the decadent sides, everyone will appreciate something refreshing, like this sweet-tart salad from Andrew Weil, MD, author of the new cookbook Fast Food, Good Food. "The different colors and textures make it a real eye-catcher," he says. The dressing, which pairs orange juice and zest with a dash of cinnamon, softens the raw Tuscan kale without wilting it—so you can toss it ahead of time.

Get the recipe: Kale Salad with Oranges, Cranberries and Maple-Toasted Walnuts