I cater all my small simchahs (vorts, kiddushim, even bar mitzvahs) myself, mostly in my home. I have a room full of props that I’ve accumulated over the years, which I lend out. I especially love hosting a Chanukah party, when I can get very creative and also plan a fun activity.
This salad was passed on to me by my good friend Aviva. I changed it up and serve it Shabbos morning after the fish. It’s fun to eat, and I serve it with some pita chips or just yummy challah.

Serving Tip

I like putting this on a wooden board for added pizzazz.

Products & Pieces I Love

I use Pure Greens arugula, which is actually produced here in Toronto.

Not long ago, I served this salad at a bu­ffet Melaveh Malkah. It was a huge hit.

Chummus and Roasted Veggie Salad

Our family enjoys all kinds of salads, and I love coming up with creative ways to serve them. This salad makes a wow presentation with minimal prep that can be done ahead of time. It gets finished to the bottom every time!

• 1 container store-bought chummus
• 1 pkg checked arugula
• assorted roasted veggies (prepared ahead of time. We like mushrooms, eggplant, red onion, and peppers drizzled with olive oil, salt, and pepper)
• 1 can chickpeas, drained
• roasted pine nuts (optional)

DRESSING

• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 2 tsp honey or maple syrup
• pinch of salt

Assembly is easy and stunning! Take out your favorite tray (rectangle or round). Spread the chummus thinly over the whole tray. Next lay out the arugula. Top with the roasted veggies, chickpeas, and nuts (if using). Combine dressing ingredients in a small bowl (can be done in advance).

Drizzle on top of the salad and tada! You have a show-stopping salad that tastes as good as it looks!

(Originally featured in Family Table, Issue 712)