Rosh Hashana Salad
September 22, 2022
We love using the simanim in all sorts of dishes on Rosh Hashanah. This salad is a favorite, as it incorporates many of the simanim in such a delicious way.
Yield: 4 servings
½ bag frozen butternut squash (12 oz.)
3 tablespoons oil, divided
2 teaspoons garlic salt, divided
½ teaspoon black pepper
4 oz. arugula
1 carrot, shredded
1 red apple
¼ cup pomegranate arils
¼ cup sunflower seeds
1 tablespoon maple syrup
Line a baking sheet with parchment paper. Lay the diced squash on the sheet and toss with 1 tablespoon oil, 1 teaspoon garlic salt, and pepper.
Roast at 450°F for 30 minutes.
Place arugula in a bowl. Add squash shredded carrot. Slice the apple and add it in. Top with pomegranate arils and sunflower seeds.
In a small bowl, mix maple syrup, 2 tablespoons oil, and 1 teaspoon garlic salt. Pour over salad.