Raw Fall Zucchini Pasta + Ginger Persimmon Dressing (GF, Fat Free)

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The holidays are here, and I am so excited to share my love for health and wellness with my family through beautiful and vibrant raw vegan dishes!

I created this dish for a small Thanksgiving gathering as a test run for Christmas, and it was a big hit! Even the pickiest eaters in my family asked for the recipe. The dressing is one for the books, and will definitely be included as one of my “go-to” recipes throughout my weekly menu(s).

I really hope that this dish inspires you to make meals full of life and color that as delicious as they look. Please try this recipe out and share this recipe if you do enjoy it! xo

Raw Zucchini Pasta

2 large zucchinis spiralized or julienned
1/2 cup pomegranate seeds
1 bunch kale, washed and roughly chopped
2 cups spinach
1 cup of shredded brussel sprouts
Ginger Persimmon Dressing (see below)

Spiralize or julienne the zucchini. Toss it in with the pomegranate seeds and set aside.
Roughly chop the kale, and shred the brussel sprouts. Mix these in with the spinach and place in a large bowl.
Pour the dressing on top of both mixtures (separately) and mix through. Put as much or as little dressing as you see fit for your taste.
Arrange the greens on a large platter, then place the zucchini pomegranate mixture on top. Serve with any extra dressing you have on the side, and enjoy!

Ginger Persimmon Dressing

2 super ripe hachiya persimmons
2 tbsp red onion, chopped
1/4-1/4″ fresh ginger (or 1/4-1/2 tsp ginger powder)
Juice of 1 lime

Blend all of the ingredients together in a high speed blender or a food processor until smooth.

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