Happy November! Now that Halloween has passed, it’s time to start planning for Thanksgiving! To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!
Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high. That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.
I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie. We know how to do it right.
Each day, starting November 1st, we will be sharing a new fall recipe on our blogs. Sarah shared her scrumptious Fall Quinoa-Stuffed Acorn Squash and today I will be sharing with you a simple yet elegant and delicious salad. A Thanksgiving salad shouldn’t be boring. This one makes the most of seasonal produce for a simple but impressive take on fall flavors.
We’d love to see any recipes of ours recreated by you. Please tag us in social media #YSJThanksgiving when posting photos!
Arugula and Persimmon Salad
Prep Time: 20 minutes (not counting the time it takes to make the cheese. With cheese, one day.)
2-3 bags pre-washed baby arugula
4 crunchy fuyu persimoons, peeled, stem removed, and sliced into 8ths
1/2 cup marcona almonds
1/2 shallot, sliced very thin
3 dates, sliced very thin
handful crumbled goat cheese (you can use this vegan goat cheese recipe sans the cranberry and dill, and when you blend it, add 3 Tbsp agar agar flakes)
2 super ripe and juicy persimmons, stem and peel removed
saba (aged balsalmic), as needed
sea salt, as needed
freshly ground black pepper, as needed
1. Spread the arugula onto a serving platter.
2. Season with a dash or two of sea salt and pepper.
3. Tuck into the leaves bits of shallot, dates, marcona almonds, persimmon wedges.
4. Sprinkle on vegan goat cheese.
5. In a bowl, place the super ripe and juicy persimmon flesh. Stir it up a bit as if you are going to use it as a sauce. Using a spoon, in a circular motion, add the persimmon flesh as you would a dressing.
6. Finish off with a drizzle of saba.
Photo credit: Jasmine Briones (1st, 3rd, and 4th)
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