This salad is completely raw (except for the toasted hazelnuts,) so it is an inspired light addition to a traditionally heavy meal like Thanksgiving dinner. I always like to bring something light to a big potluck meal so I know there is something safe for me to munch on with so much holiday feasting going on! I’m all for tasting and enjoying some of everything, but knowing there’s something really healthy I can go to at the table makes all the difference for me.
½ cup hazelnuts
1 ½ pounds brussel sprouts, sliced thin
1 fennel, shaved thin
1 small celery root, peeled, grated
2 persimmons, thinly sliced, skin on
juice of 2 lemons
juice of 1 orange
zest of ½ orange
20 dates, pitted and sliced
3 teaspoons extra virgin olive oil
1 ¼ teaspoon salt
½ teaspoon black pepper
Preheat oven to 375 degrees.
Place the hazelnuts on a baking sheet.
Toast in oven for 8-10 minutes until lightly golden. Remove and let cool completely.
Roughly chop and set aside.
Combine the remaining ingredients in a large bowl. Toss to coat.
Serve topped with the toasted hazelnuts.