I’m trying really hard this year to slow down and enjoy the holiday season, eat light and healthy and enjoy every day. I seem to do fine with eating healthy because it’s just the way I eat, but the hard part for me is in slowing down my pace. It’s just the way I am.
I get so excited about the holidays, tons of ideas for decorating, tablescaping and gift wrapping. Holiday food to make, festive cocktails, Christmas cookies and desserts…my head is spinning with ideas.
This year I am making an effort to simplify the holidays. Going back to the basics and enjoying my time with my family. Oh, and also adding a Moroccan feel to the festivities because come on, I can’t dial down my creativeness all the way.
As soon as I saw this presentation of colorful Moroccan salads it became the inspiration for my Thanksgiving menu this year. Along with a Moroccan Spiced Turkey, my platter will include this Pomegranate Walnut and Apple Salad, Moroccan Carrot and Chickpea Salad, Green Bean Salad, Sweet Potatoes with Ginger, Spiced Brussels Sprouts Salad and Roasted Acorn Squash with Pecans.
Oh, and wild rice, quinoa and sausage stuffing, cauliflower purée, cranberry maple cornbread and cherry port cranberry sauce. Yeah, just keeping it simple…
Pomegranate, Walnut and Apple Salad
1 cup walnut halves, lightly toasted
1 cup pomegranate seeds
1 cup celery, thickly cut, leaves included
1/4 cup red onion, chopped
1 cup apples, diced, I prefer a green tart apple
1/4 cup parsley, roughly chopped
1 1/2 tablespoons lemon juice and the zest, about 1 organic lemon
3-4 tablespoons olive oil
Kosher salt and pepper to taste
Keep it easy on yourself…combine all the salad ingredients in a bowl, drizzled on the lemon juice, olive oil, toss, taste, season. Can be made 1 day ahead. Serves 4 as a side salad.