Simanim Salad with Pomegranate-Balsamic Dressing
This salad is perfect for Rosh Hashanah! It's gorgeous, healthy, and refreshing - a great balance to the usual heavy menus.
I am especially proud of this creation because I love to incorporate the simanim throughout my menu. This gorgeous, healthful, and refreshing recipe satisfies so tastefully— I wouldn’t wait for the holidays to make it!
This recipe calls for cooked beets. You can use boiled, canned, or roasted (my favorite!).
Preparation Time: 10 minutes
Level of Difficulty: Easy
Kashrut Type: Parve
INGREDIENTS
⅓ cup pomegranate juice
3 tablespoons honey
3 tablespoons extra-virgin olive oil, such as Colavita
1 tablespoon balsamic vinegar
1 baby spinach, washed and dried, checked for bugs
1 gala or pink lady apple, cored and thinly sliced
1 large carrot, peeled and made into ribbons using peeler
1½ cups quartered cooked beets
¼ cup pomegranate seeds
Kosher salt
Freshly ground black pepper
PREPARATION
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In a small bowl, whisk together pomegranate juice, honey, olive oil, and balsamic vinegar. Set aside.
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Place spinach on a large platter as the salad base. Artfully arrange apples, carrots, and beets on the spinach. Sprinkle with pomegranate seeds.
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Drizzle the dressing over the top, and season with salt and pepper to taste; or serve the salad undressed, and let your guests add dressing to their own plate.
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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
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