Enjoy my Purim Star Salad recipe and those of several other talented contributors. Download a free guide to learn about Purim’s connection to animal welfare, plant-based recipes and more, courtesy of SHAMAYIM: Jewish Animal Advocacy.

I attended Shmayim’s annual retreat in California in February of 2020. Since then I have been honored to be a contributor to several of their vegan holiday resource guides, including this one for Purim.

How to get your Purim Guide

  1. Go to the Shmayim resources page.
  2. Click on Jewish Holidays.
  3. Click View/Download underneath the Purim box.

Recipes in the Shmayim Purim Guide

Purim Star Salad from Jews Eat Veggies

SALAD
Purim Star Salad

APPETIZERS
Yemenite Soup
Queen Esther’s Roasted Chickpeas

MAINS
Kreplach
Tah Dig with Lentil & Okra Curry

DESSERTS
Classic Poppy Seed Hamantaschen
Tahini Hamantaschen

Looking for additional healthy Purim ideas, whether it’s last minute Shaloch Manot or easy Seudah recipes? Click here to see all of the fun Purim ideas on Jews Eat Veggies.

Print
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Purim Star Salad


  • Author: Natasha
  • Prep Time: 15 minutes
  • Cook Time: None, unless you roast your own beets
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

 

The Jewish holiday of Purim is usually a festival of junk food, which makes it all the more important to include real food, such as this whole foods plant-based (wfpb) salad, in your festive meal. Don’t forget to get the kids involved cutting the beets and pears into fun shapes. And don’t forget to wear gloves so you don’t stain your hands!


Scale

Ingredients

Salad Ingredients

4 cups arugula

1 large beet, baked and cooled, or 1 jar or can of beets, sliced or cut into fun shapes, such as stars

1 Asian pear, diced or cut into fun shapes, such as stars

½ to 1 cup pecans 

¼ to ½ cup pomegranate seeds

 

Dressing Ingredients

¼ cup tahini

¼ cup lemon juice (juice of approximately 2 lemons)

4 garlic cloves, crushed with a garlic press

2 Tablespoons white wine vinegar


Instructions

Cover bottom of your serving bowl with greens. Cut your beets and Asian pear. You can use canned beets or roast them yourself. I suggest cutting them into fun shapes using fruit and veggie cutters. Top greens with the rest of the ingredients. Serve with Lemon Garlic Vinaigrette.

Dressing Directions

Whisk all dressing ingredients together. Taste and add additional tahini, lemon or garlic, as needed. Tahini sometimes comes in a thicker consistency. If the tahini is too thick to stir, even after adding the lemon juice, whisk in a tablespoon of hot water.

 

Notes

If you don’t have little fruit and veggie cutters, you can buy canned beets that are already cut into matchsticks, disks, or little baby balls.

  • Category: Salad
  • Cuisine: WFPB, Healthy, Vegan

Keywords: WFPB, Healthy, Vegan, Purim, Salad

Don’t forget to download your guide!

  1. Go to the Shmayim resources page.
  2. Click on Jewish Holidays.
  3. Click View/Download underneath the Purim box.

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