I know it’s a bit early to start thinking about New Years resolutions but we never do much of anything as expected. My husband has been struggling with some allergy and digestion issues for the last year and has decided to give up dairy, sugar, grains and all processed foods for 30 days. So like the supportive spouse that I’m trying to be, I agreed to join him. At the very least it will prevent me from putting on that extra holiday weight that seems to creep up out of nowhere after I’ve consumed half of the Christmas cookies that I insist on baking every year.
Going on such a limited diet wouldn’t be such an ordeal except for the fact that he really doesn’t like vegetables. I know, ironic isn’t it? I spend most of my free time dreaming up vegetable based dishes to share with you all and my own family can’t bear to even contemplate eating them.
This is a little salad that I have been obsessed with lately and came up with before deciding to give up dairy for the month. Persimmons are my very favorite fruit in the world and it’s so nice to have something so bright and colorful on your plate in the dead of winter. There are two varieties that you will find in the market so be sure to use fuyu persimmons for this dish. They are short and squat and can be eaten while still firm like an apple or when they are ripe like a peach. If you’ve never tasted one, they remind me of honey and spices and pair really well with cardamom and cinnamon. I combined them with tart pomegranates, Halloumi cheese and lots of fresh herbs. I could eat this everyday and never get tired of it. If you don’t eat cheese you could shave in some fennel or caulilflower to give the salad more body but I like the saltiness that the cheese lends to the dish. Halloumi is a cheese made from goat and sheep’s milk and it doesn’t melt over high heat so it’s ideal for grilling or pan frying. Eat it as soon as you can after you take it out of the pan, it’s at it’s most delicious when it’s hot. Feta would also be a good option if you can’t find Halloumi locally.
I’m gearing up for a huge kitchen purge and clean eating challenge as soon as the holidays are over and I can’t wait to share how it goes with you all! Have a great week and if you make the salad I would love to hear if you liked it! Post a pic to Instagram and be sure to hashtag it #scalingback so I can see it!
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon finely grated ginger
- 1 teaspoon honey
- 4 tablespoons extra-virgin olive oil, divided
- kosher salt
- freshly ground black pepper
- 1 8-ounce package of halloumi cheese, cut into 8 slices
- 2 fuyu persimmons, peeled and sliced into wedges
- 1 cup of pomegranate seeds
- 6 cups of baby arugula
- ¼ chopped pistachios
- large handful of fresh mint
- large handful of fresh parsley
- To make the dressing whisk lime juice, ginger, and honey in a small bowl. Gradually add 3 tablespoons olive oil. Season with salt and pepper to taste.
- In a large bowl combine the arugula, persimmon, pomegranates, and about half of the herbs. Pour the dressing over the top and lightly toss to coat all the ingredients. Taste and add more salt or pepper as desired.
- Heat a medium skillet over medium-high heat and add the remaining tablespoon of olive oil. When the pan is hot add the halloumi and cook for 2-3 minutes per side, until a nice crust forms on the cheese and it is golden brown. Remove the halloumi from the pan and each slice in half.
- Divide the salad among 4 plates and top with a few slices of the halloumi the rest of the herbs and a sprinkling of pistachios.