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

Ingredients:

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

Directions:

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.