OK, sometimes I trick people into eating Primal/Paleo. Such is the case when I am invited to or Andy and I throw potluck-type parties. And this was the case last Saturday. Being Paleo/Primal at a party can be as scary as Halloween itself! 🙂
So here’s the great salad (I have named the FALL-iday/Holiday Salad!) brought that served both as a conversation piece, and the main part of dinner for Andy and myself. 🙂 You can use the ingredients below in pretty much any ratio you want––I’ll just give you the framework of what I used. And don’t miss out on the dressing. It really makes the dish!
16 oz container of Organic Girl Arugula (you can also use a little spinach or spring mix if you’d like, but I think arugula tastes the best in this particular salad).
4 medium-sized fuyu persimmons, cubed
Arils of 1 pomegranate
4-6 slices of bacon (thick-cut, Applewood smoked)
1 cup toasted. skinned, and chopped hazelnuts
2-3 ozs. parmesan cheese–shaved…not the POWDERED kind for crying out loud 😉
Combine all ingredients in a large bowl, or in my case, a catering pan if you are taking the salad to a large party. 🙂
1 part lemon juice
2 parts grapefruit juice
3 parts extra virgin olive oil
2 parts honey
1 tsp crushed garlic
1 tsp crushed ginger
Combine all ingredients in a small bowl and whisk until well incorporated. Dress the salad and serve. If you are transporting the salad to an event like I did, wait until you arrive at the event to dress the salad.
I made this duo (the pumpkin breads were my own recipe and I borrowed the soup recipe from Cooking Light) for a wine party Andy and I went to last Friday.
I always make sure to bring Paleo friendly food to a potluck, but I especially like making comfort-type foods that non-Paleo people think they might miss if they cut wheat or sugar from their diet. The Pumpkin and Pecan Breads are such a treat! 🙂
Pumpkin & Pecan Breads
This recipe makes about 18 cupcake-sized breads. Each one can be served with the soup. You can place the bread in the bottom of the bowl and pour the soup over, or you can pour the soup in the bowl first and tear apart the breads using them as croutons.
2 cups pumpkin
1 1/2 cups chopped pecan
1/2 cup coconut flour
1 1/2 cups almond flour
1/4 cup honey
1/4 cup coconut oil
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/4 teaspoons nutmeg
3/4 teaspoon salt
3/4 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon crushed ginger
Preheat oven to 325. In a large bowl, combine all the dry ingredients except for the pecans. In another bowl, whisk together eggs, pumpkin, and coconut oil. Add wet ingredients to the dry mixture and fold until just combined. Incorporate the pecans and then pour the batter into a loaf pan or into a cupcake pan with liners.
Bake until the middle of the breads gently spring back and the tops of the bread are golden brown.
Now for the soup….