I’m honored to have been invited to submit this recipe to my fellow blogger pal, Cathy’s Healthy Thanksgiving Challenge. Her top 10 list for a heart healthy thanksgiving should actually be used year round. Since I was really attracted to tip# 7 – Go overboard on veggetables, I decided to make a salad for her Thanksgiving Challenge. I know I am guilty of not eating the greens on the Thanksgiving table (the cranberry sauce is my favorite) , but I think if I had this served to me, I would wolf it down.
I love the fall color that the persimmons add to the salad, I love the omega boost coming from walnuts and I just love how wonderful this salad tastes. It helps that when my 4 year old tasted it she said ‘the leaves are delicious’ and kept eating Arugula, which really surprised me as I wasn’t expecting her to eat it.
Do salads have a spot on your Thanksgiving table?
Recipe (serves 8 people):
1 packet Arugula Salad Mix (I used the Trader Joe’s Salad Mix)
1 1/2 Fuyu Persimmon thinly sliced (eat the other half while making the salad like I did )
1 shallot thinly silced
1/2 tsp lemon zest
1/2 tsp lime zest
1/2 cup walnut pieces
1/3 cup olive oil
Juice of 1 lime
1/2 tsp salt
1/4 tsp freshly ground black pepper
1) Wash the Arugula leaves and put them in a salad bowl.
2) Thinly slice the persimmon, shallots and add to to the salad bowl.
3) Dry roast the walnuts in a dry skillet on MEDIUM HIGH heat for 3-5 minutes, stirring frequently. Remove from pan and keep aside.
4) Zest 1/2 tsp of lemon. You will need approximately 1 medium sized lemon to zest 1/2 tsp lemon.
5) Zest 1/2 tsp of lime. You will need approximately 1-2 medium sized lime to zest 1/2 tsp lime.
6) In a small bowl, add the olive oil, juice of 1 lime, lemon zest, lime zest, salt and black pepper and whisk together using a whisk for 20-30 seconds till all the ingredients are mixed.
7) Add the olive oil emulsion to the Arugula bowl and mix thoroughly till the leaves are lightly coated.
8) Add the walnuts and serve!