· gluten-free · soy-free ·

When we think of Christmas dinner we usually think about all the heavy comfort food dishes that are staples for the table. But to balance all of those heavy dishes out you’re going to need something fresh and vibrant to contrast all those carbohydrates.

This sweet apple salad is perfect for that. It’s super simple and perfectly festive all on its own. This is a dish that’s very close to Eduardo’s heart because his family makes it every Christmas in Mexico and everybody fights over it, it’s that good! Usually, it’s made with a lot of sugar and cream, but today we’re making a completely vegan version with cashew cream and sweetened only with dates and maple syrup.

It’s got all the holiday flavors in there: seasonal apples, warm cinnamon, dried fruit, and sweetness from the dates. It’s the perfect side dish that you can easily throw together and will be a raving hit with your guests!

This salad is gluten-free and soy-free, so very easy for a lot of people to enjoy. It can also be nut-free; all you’d have to do is substitute the cashews in the date cream for raw sunflower seeds.

Scroll down for the recipe ↓

  

 

Christmas in mexico

In Mexico, the main Christmas is dinner is eaten the night of the 24th. The whole family gets together and has a large meal, and the adults will stay up late while the children are sent off to bed early because Santa’s coming to drop off the presents. On the day of the 25th, everyone will come together again to have leftovers or “recalentado” for lunch while the kids enjoy their new presents.

The food isn’t as consistent and rooted in tradition as much as it is here in the States. Every family has their own traditions and preferences, and often what’s eaten Christmas Even dinner will depend on what people want that year. One thing’s for sure—whatever is being made, there’s going to be a lot of it, because there’s got to be enough to feed family, friends, neighbors, and enough for leftovers on Christmas Day!

In Eduardo’s family, this apple salad is a must every year, and sometimes it’s also eaten on New Year’s Eve. It can be eaten as a side dish or dessert (many family members will go back for seconds or thirds after the whole meal!).

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“The creaminess of this salad with the apple and cinnamon instantly bring me back home”

 

Watch the recipe video here:

 

Apple Salad with Cinnamon & Date Cream

Serves 4 (as a side)

DATE CREAM

1/2 cup | 70g raw cashews, soaked overnight, drained, and rinsed

4 whole | 60g Medjool dates, soaked in hot water for at least 15 minutes, pitted and chopped

pinch of sea salt

1/4 cup | 50ml water

1/8 cup | 35ml maple syrup

SALAD

3 large | 500g fuji apples, medium diced

1 lemon

Zest of 1 lime

1 tablespoon | 5g ground cinnamon, plus more to taste

1/2 cup | 85g dried cherries, chopped

3/4 cup | 80g toasted pecans, chopped

DATE CREAM

1. Place all ingredients in a high-speed blender and blend on high for 1 minute or until completely smooth. It should be creamy but pourable. If it’s too thick, add a little bit of water to thin. Transfer to a glass jar with a lid and chill in the fridge while you put together the salad.

SALAD

1. In a large bowl, zest the lemon and squeeze half of the juice into it. Add the chopped apples and stir to coat them in the lemon juice. Add lime zest and stir to combine again.

2. Add about 3/4 of the chilled date cream to the apples and stir. They should be coated nicely and the mixture should be creamy. If you want to add more sauce, add more. Add cinnamon and stir. Again, this is up to personal preference so if you’d like more cinnamon, add more.

3. Add chopped cherries and pecans and stir to combine. Serve cold or at room temperature. Store in the fridge for up to 4 days.

  

Did you make this recipe? tag us on Instagram @eatogether.co so that we can see it!

 

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