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!
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
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
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.
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.
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