For Christmas day, I was tasked with making a vegetable dish for my family’s dinner. Post-Christmas Eve, I anticipated that I would be slightly in a coma still. I wanted something that was a fun accompaniment – light, seasonal, and just a bit snazzy.

Protein wise, this salad pairs amazingly with poached chicken, turkey, white fish, or grilled tofu. If you’re looking for additional accompaniments, I would suggest these:

• Whipped ricotta with wholewheat focaccia
• Hassleback sweet potatoes with maple tahini dressing and urfa pepper
• Shallot tomato pasta

That’s where this salad checks all the boxes.

• Fennel. Fennel is rich in dietary fiber, specifically insoluble fiber, which promotes digestive health by adding bulk to stool and aiding in regular bowel movements. It contains vitamin C, an antioxidant that plays a crucial role in collagen synthesis, immune function, and scavenging free radicals. Fennel is a source of minerals such as potassium, which is essential for maintaining proper electrolyte balance and supporting heart health.
• Carrots. Carrots are a significant source of beta-carotene, a precursor to vitamin A, which is essential for vision, immune function, and skin health. Carrots provide dietary fiber, supporting digestive health and helping to regulate blood sugar levels. They contain vitamins such as vitamin K, important for blood clotting, and vitamin B6, involved in various metabolic processes
• Celery. Celery contains antioxidants, including flavonoids and vitamin C, which help neutralize free radicals and reduce oxidative stress. It is a good source of dietary fiber, aiding in digestion and promoting a feeling of fullness. Celery provides vitamins like vitamin K, which is crucial for bone health and blood clotting.
• Scallions. Scallions are a source of vitamins, including vitamin K, which is important for blood clotting, and vitamin C, an antioxidant supporting immune function. They contain minerals like manganese, essential for bone health and metabolism. Scallions contain various phytonutrients, such as quercetin, with potential antioxidant and anti-inflammatory properties.
• Dates. Dates are rich in natural sugars, primarily glucose, fructose, and sucrose, providing a quick and sustained energy source. They contain dietary fiber, promoting digestive health and aiding in the prevention of constipation. Dates contain vitamins such as B vitamins (e.g., B6, niacin), contributing to energy metabolism.
• Walnuts. Walnuts are a rich source of alpha-linolenic acid (ALA), an essential omega-3 fatty acid that supports heart health and has anti-inflammatory effects. They provide protein, essential for tissue repair, muscle maintenance, and overall body function. Walnuts contain minerals like magnesium and phosphorus, contributing to bone health and overall well-being.
• Extra Virgin Olive Oil. Extra virgin olive oil is rich in monounsaturated fats, particularly oleic acid, which is associated with heart health and reduced inflammation. It contains antioxidants, such as vitamin E and polyphenols, which have anti-inflammatory properties and can protect against chronic diseases. Regular consumption of olive oil has been linked to a reduced risk of cardiovascular diseases.

This vibrant salad combines the crisp freshness of fennel, the earthy richness of walnuts, and the natural sweetness of dates, creating a harmonious blend of flavors and textures. The addition of carrots and celery adds a delightful crunch, while scallions contribute a mild oniony kick. This salad was amazing, and actually stayed well for the next day, when I happily brought it to work.

Snazzy Shaved Salad, GF + V

Serves 8

Ingredients

For the Salad:

• 3 fennel bulbs, finely cut or shaved
• 12 carrots, finely shaved
• 8 sticks celery, finely shaved
• 4 scallions, sliced
• 7 dates, chopped
• 3 handfuls of walnuts, roasted and roughly chopped
• Optional: chopped dill, parsley, cilantro

For the Dressing:

• 1 cup olive oil
• 3 heaping spoons mustard
• 2/3 cup apple cider vinegar
• lemon juice from one lemon
• 2 tbsp maple syrup or honey
• 1-2 tsp urfa pepper
• sprinkle onion powder

How To

1. Finely chop your vegetables. Place in a bowl.
2. Prepare your dressing on the side, tasting and adjusting as you go.
3. Pour the dressing in the salad, and mix thoroughly.
4. Sprinkle the walnuts and dates at the end.