Celery and Caramelized Date Salad with Goat Cheese and Toasted Walnuts
Throughout Monterey County, Blue Zones Project works with local restaurants to add delicious and nutritious dishes to their menus, as well as highlight healthy options they already offer. The organization’s new cookbook, Blue Zones Inspired, features recipes for dishes containing plant-based protein, flavorful produce and hearty whole grains. They may also contain ingredients commonly found in the diets from the five original Blue Zones, including the lemons, olive oil and walnuts in this satisfying salad.This recipe combines crisp celery, sweet caramelized dates, tart goat cheese and crunchy walnuts with a simple dressing to create a flavor packed salad that is sure to satisfy your taste buds. This plant-powered dish comes packed with nutritional benefits. To name a few, walnuts are a good source of heart-healthy fats including omega-3s as well as plant-based protein, vitamins and minerals. Dates are a quality source of fiber and contain nutrients such as potassium, folate and magnesium. Celery is not only a hydrating vegetable, thanks to its high water content, but also serves as another source of fiber in this recipe, as well as vitamin K. For anyone looking for new ways to incorporate more plants into their diet, this recipe is a fun way to start. For more Blue Zones Inspired recipes, check out our cookbook by scanning the QR code below.
Ingredients
- 6 celery stalks, thinly sliced (leaves included)
- 1 cup pitted Medjool dates, halved
- 3 ounces goat cheese, crumbled
- ½ cup walnuts
- 2 tablespoons olive oil, divided
- ½ lemon
- Salt and pepper
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the halved dates, cut side down, in the skillet, ensuring they are spaced apart for even caramelization. Without moving them, cook for 2 to 3 minutes, until the cut sides are golden and caramelized.
- Flip the dates to the rounded side, season with salt and cook for about 1 minute. Remove the dates from the skillet and let them cool slightly before quartering.
- Wipe the skillet clean with a paper towel and return it to medium heat. Add the walnuts to the same pan and toast them for 3 to 4 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat, let them cool and roughly chop.
- In a large bowl, combine the thinly sliced celery and its leaves with the juice from ½ a lemon, the remaining tablespoon of olive oil and a pinch of salt and pepper. Toss gently to coat.
- Add the quartered dates and roughly chopped toasted walnuts to the bowl with the celery. Gently toss to combine, ensuring the ingredients are evenly distributed.
- Transfer the salad to a serving dish and top with crumbled goat cheese. Garnish with extra celery leaves if desired and serve immediately to maintain the salad’s crisp texture. Serves 4.
Notes
BLUE ZONES PROJECT
Blue Zones Project Monterey County can help you make the healthy choice, the easy choice.
montereycounty.bluezonesproject.com
@bzpmontereyco
FREE local BZP Cookbook: bit.ly/BZPMCCookbook