Rosh Hashanah

54 Healthier Recipes for Your Rosh Hashanah Table

Kosher.com Staff July 24, 2023

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Welcome to Kosher.com’s ultimate roundup of healthy Rosh Hashanah recipes! As we enter the Jewish New Year, we all strive for happiness and good health. That’s why we’ve carefully curated a selection of delicious and nutritious Rosh Hashanah dishes to help you kickstart a healthy and fulfilling year ahead.

Some people believe that the tradition of eating sweet foods on Rosh Hashanah means sugary-sweet, unhealthy foods, but that doesn’t have to be the case.

Embrace the season with our delightful oil-free carrot muffins, indulge in the flavors of our quinoa simanim salad – the simanim, literally signs, being foods traditionally eaten at the start of the Rosh Hashanah meals to symbolize our hopes and wishes for the New Year – or savor the sweetness of our healthy honey cookies.

These recipes not only celebrate tradition but also prove that eating well can be incredibly satisfying.

Say goodbye to the notion that healthy means sacrificing taste. With our handpicked recipes, you can relish every bite guilt-free. Let this Rosh Hashanah be a celebration of both joy and well-being.

Wishing you a Happy and HEALTHY New Year from all of us at Kosher.com!


1. Salsa Salmon by Estee Kafra

Whole-sesame tahini is filled with vitamins and minerals and is the base for the popular techina that you are familiar with. It also has a wonderful deep flavor that reminds me a bit of peanut butter. Try it in this beautiful salsa that is sure to brighten any festive table.  

2. Beet and Citrus Stacks by Chanie Apfelbaum

I love starting a Yom Tov meal with a plated appetizer. It gets people excited about the upcoming feast and makes the table look beautiful! The fact that this recipe is seasonal and incorporates some of the simanim is just a bonus. You can also plate this as individual salad portions, adding some sliced red onion and candied nuts, if you’d like.

3. Roasted Beet Hummus by Sina Mizrahi

Packed with health benefits and bursting with flavor, this vibrantly colored dip has the perfect creamy texture. It’s a delightful twist on the typical hummus.

4. Squash Pear Soup by Estee Kafra

You can make this soup either dairy or parve. The pears add a sweet, mellow taste that complements the squash amazingly.

5. Simanim-Filled Chicken Wrappers by Brynie Greisman

This dish requires a few steps, but the end result justifies all the time invested. The elegant presentation provides a vibrant feast for the eyes as well as the palate.

6. Apricot Pistachio Salmon by Guila Sandroussy

Sweet, easy, and flavorful, this is a delightful salmon for any holiday meal. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

7. Roasted Beet Hummus by Ruth Fox and Vicky Cohen

This jewel-colored beet hummus takes an ordinary dip into an absolutely striking spread when served with fresh crudités, pita triangles, or your favorite crusty bread. Catch up on all our Rosh Hashanah in 5 takeovers HERE!


8. String Beans with Yellow Pepper Pesto by Brynie Greisman

These string beans are smothered in a blended yellow pepper sauce that is absolutely irresistible. They’ ll enhance any fish, chicken, or meat dish with their vibrant color and crunch. This is so delicious, we even ate it cold.

9. Sweet Potato Quinoa Salad by Brynie Greisman

The orange vinaigrette makes this salad irresistible. It can be served room temperature as a salad, or warmed as a side. Whenever I serve it, my family and guests are happy to have a really healthful choice with no sugar.

10. Honey-Garlic Squash by Michal Frischman

I don’t usually gravitate toward roasted tomatoes, but something about the fresh tomatoes and roasted tomatoes together really works! Even if you’re not usually into chestnuts, they’re worth a try here. Chopped, their texture is very similar to chickpeas, but with a sweeter, nuttier taste.  

11. Roasted Cauliflower with Dates and Pine Nuts by Elky Friedman

I have a soft spot for this particular siman for three reasons. 1) I love dates; I snack on them all year round. 2) The date was always the siman that got my family to laugh when someone would inevitably make that famous wisecrack: “Yehi Ratzon that ‘so and so’ should get a ‘date’ real quick…” It started with me and moved down to each of my sisters as soon as they were eligible. Every Rosh Hashanah we always had someone new to tease. Now we’re up to my last sister (and may she get a date and be married real speedily)! Reason #3? This side dish. I do know that you all are always looking out for easy, quick and tasty (plus healthy) side dishes for Yom Tov. So here is my date-inspired side. Enjoy!

12. Healthy-ish Apple Muffins by Faigy Grossmann

Pesach is behind us, the spring weather is start-ing to peek out, and it’s that time of year when we start to think about getting back on track with some healthy eating. I think “healthy muffins” is a bit of a misnomer, so I’d prefer to call these “healthy-ish muf-fins.” They’re made with whole wheat flour and all-natural sugar. They’re also soft and fluffy and packed full of flavor for a perfect grab-and-go breakfast or snack.

13. Mashed Butternut Squash by Elizabeth McGaw

So this recipe is more of a method than an actual “this is the way you must make it” recipe. Well, when you really think about it, most recipes in this book are methods, which is what makes them so budget friendly! Anyway, you can use this method to make really anything that’s hearty “mashed”—sweet potato, pumpkin, other kinds of squash, and so on. The big thing to remember is that this method makes a mashed squash with texture to it, so it’s not the smooth and almost pureed in texture kind. If you prefer a very smooth consistency, you’ll need to pop it into a blender or a mixer instead for the best results!

14. Candied Carrots by Elizabeth Kurtz

Don’t fret if you’re not a curry lover. The combination of coconut oil, sweet carrots and curry gives these carrots a mysterious sweetness and fantastic flavor. I like the colorful package of purple, yellow, and orange carrots that are available year-round from Trader Joe’s.

15. Oil-Free Carrot Muffins by Elky Friedman

Many people I know have a tradition to include a carrot muffin as a side dish in one or two of their Rosh Hashanah meals. I’ve been searching for a lighter version of the typical carrot muffin for a while, one that gives us the sweetness we crave at a Rosh Hashanah meal, without the fat that’s equivalent to a piece of cake. This is the carrot muffin I always wanted…with no oil at all.

16. Wild Rice with Roasted Butternut Squash by Faigy Grossman

Amazing combination of flavors. This superb side dish makes a delightful and healthful accompaniment to any Yom Tov seudah.

17. Yom Tov Tzimmes by Brynie Greisman

Tzimmes today often takes a back seat to string beans, cauliflower, and other vegetables. This dish is synonymous with Rosh Hashanah and is different from the typical simple sweet carrots. It takes just a few minutes to put together, and then you let it simmer until your house is infused with sweet fragrances. It adds vibrant color to your Yom Tov table, too. Thanks, Shoshi, for another winner.  

18. Tzimmis Purée by Paula Shoyer

Not to make a whole tzimmis about it (tzimmis being Yiddish for “a big fuss”), but tzimmis, a stew of sweet potatoes, carrots, and dried fruit, is becoming one of those lost and forgotten jewels of Ashkenazi cuisine. I make it every Rosh Hashanah so my children know what it is. Here is my updated version, which truly tastes like my usual tzimmis, but is presented more elegantly as a French purée. I’m planning to serve it on Thanksgiving as well.

You can find more of Paula’s recipes in her cookbook, The Healthy Jewish Kitchen.

19. Butternut Squash Fries by Rorie Weisberg

Lightly seasoned, oven-roasted butternut squash spears.

20. Roasted Carrot and Chickpea Salad in Harissa-Tahini Sauce by Sina Mizrahi

This roasted “salad” combines many of the Middle Eastern flavors I enjoy and cook with regularly. The carrots shine through the spice blend they’re coated in, and the crispy chickpeas add a crunchiness that’s unexpected and delicious. The tahini and harissa add depth to the flavors, but you can keep the spiciness out by omitting the harissa. Even if this is a little out of your comfort zone, I beg you to give it a try — you will really like it.

21. Thyme-Roasted Winter Squash, Cauliflower, and Portobello Mushrooms by Victoria Dwek

22. Root Hash by Rorie Weisberg

This is a festive yet wholesome favorite. Instead of starchy white potatoes, I like to serve this butternut squash, turnip, rutabega, and carrot bake, tossed in a little oil and freshly flavored. Serve with Garlic Asparagus and Cauliflower-Rice Stuffed Capons.

23. Cabbage and Shallots by Rorie Weisberg

I love taking traditional Yom Tov foods and recreating them using ingredients that are light and nutritious. This colorful, aromatic dish is a Full ‘N Free of good ol’ noodles and cabbage.  It’s become a staple in my Yom Tov menu. Enjoy!

24. Roasted Beets and Butternut Squash by Estee Kafra

Healthy, tasty and gorgeous! You can make these a day ahead and serve at room temperature. Sprinkle any leftovers on top of a salad for the next day!

25. Roasted Veggies and Quinoa by Rivky Kleiman

My family and I have been quinoa fans for quite some time. I always prepare a large batch of this great parve side dish to keep on hand. It’s a great snack from the fridge, a healthy school lunch at room temperature, and a fabulous and trusted Yom Tov side dish.

26. Layered “Roasted” Veggies by Julie Hauser

These veggies come out solid and delicious, with nice color contrast.

27. Mushroom Cauliflower Rice by Michal Frischman

Ricing your cauliflower is definitely trendy, but unlike a rainbow bagel, totally one that I would indulge in regularly (no offense, rainbow bagels). It’s a perfect vehicle for other flavors and works great with leftover chicken or a stir-fry sauce, but sometimes I’m just in the mood of clean, simple, delicious flavors. Serve this as a side dish or topped with a poached egg as a complete meal.

28. Simple Braised Radishes by Rivki Locker

29. Harissa Honey-Roasted Potatoes by Shaindy Siff

Follow these directions for roast potatoes that crisp up perfectly and with the perfect spicy-sweet bite.


30. Full of Green Salad by Brynie Greisman

Tangy, light, and refreshing. This salad pairs well with all fish and meat dishes. It’s cinch to put together, and I love that it’s sugar free and chock full of ingredients that are good for you.

31. Autumn Salad by Chaya Suri Leitner

I try to add a fresh crisp salad to every Yom Tov meal. This salad always reminds me of the change of seasons.  

32. Quinoa Siman Salad by Reva Yaffe
This salad is inspired by the Simanim – hence the name Siman Quinoa Salad…there are beets, carrots, and dates with a really yummy pomegranate dressing. Sweet, tangy, crunchy, soft…perfect combo in your mouth.

33. Carrot and Raisin Salad by OU Kosher

An easy, healthy salad of carrots and raisins in a light mayonnaise dressing. Courtesy of Women’s Branch of the Orthodox Union

34. Spinach, Apple, and Beet Salad by Kiki Fisher

A crisp, elegant, and unique take on the same old beet or chicken salad.

35. Simanim Salad with Honey Vinaigrette by Chef Tom Francz

A rich, festive salad, perfect for a Rosh Hashanah meal. If you make this for a time other than Rosh Hashanah, I recommend adding walnuts or roasted pecans and thin slices of purple onion.

36. Sweet Potato Quinoa Salad by Brynie Greisman

The orange vinaigrette makes this salad irresistible. It can be served room temperature as a salad, or warmed as a side. Whenever I serve it, my family and guests are happy to have a really healthful choice with no sugar.


37. One-Pan Citrus and Beet Roasted Chicken Thighs by Rorie Weisberg

Since I don’t like tomatoes, beets and cabbage have become my go-to veggies because they add so much color to so many things. Aside from their high levels of iron and fiber, beets offer bold color and flavor to any dish, but this is one of my favorites. A Food Fight, Round 4 Recipe

38. Cranberry-Glazed French Roast by Rorie Weisberg

This recipe is my go-to crowd-pleaser, and the Salad Mate BBQ Sauce added a great kick! I love making it in the sous-vide machine, but I gave directions for preparing it in the oven too. Enjoy! A Food Fight, Round 2 Recipe  

39. Quinoa-Stuffed Chicken by Michal Frischman

I wanted a recipe that would offset the heavy, sugary sauces that so many of my go-to chickens and meats have, and this one turned out to be a winner! It’s light and lemony, and the fresh parsley throughout adds an extra fresh element that I love.

40. Date-Glazed Roasted Chicken by Jamie Geller

This modern Israeli-inspired glazed chicken is easy to make and includes all the health benefits of dates. Perfect for Rosh Hashanah or your Tu B’shevat celebrations.

41. One-Pan Autumn Roast Chicken by Sina Mizrahi

One-pan dishes are my favorite — not only for their practicality and ease, but also for the way the flavors meld in the pan. Here, I’ve infused cinnamon, the quintessential autumn spice, into the seasonal vegetables. This is a chicken dish that’s both comforting and delicious, and will surely become a family favorite.

42. Honeyed Chicken with Olives and Capers by Erin Grunstein

This Chicken Marbella-inspired dish is incredibly juicy, tender, and full of flavor and sweetness from the wine, honey, olives, capers, zaatar, and lemon juice.

43. Rosh Hashanah Brisket by Rochelle Daniel

What’s a festive Jewish meal without a brisket? This sweet recipe, simple and unfussy, made all in one pot, is perfect for the High Holiday season. 

44. Rainbow Tzimmes Chicken by Richelle Tarko

While rainbow carrots add special color to the dish, regular orange carrots are perfectly fine too.

45. Caramelized Onion, Honey, and Chestnut Chicken by Tammy Israel

Full of flavor and easy to put together- you can’t go wrong with adding this chicken, caramelized onion and chestnut dish to your menu.

46. Honey Mustard Chicken and Apple Skewers by Michelle Sterescu

Appetizing and delicious, these chicken-apple skewers have a tantilizing combination of textures, and the honey-mustard marinade is of course always a top-10 choice. You can use this marinade on any grilled chicken or fish.

47. Pomegranate Silan Chicken by Erin Grunstein

Just a handful of ingredients goes into this marinade, but the result is a flavorful, colorful chicken dish that’s prefect for the holidays.


48. Healthy Honey Cookies from the Dining In Cookbook

No margarine! No white flour! Yom Tov treats without the guilt! What could be better? (Especially on Rosh Hashana!)   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday

49. Sugar-Free Apple Pie by Brynie Greisman

When I first tried this recipe, I couldn’t get over that it had no sugar at all. I’ve served it to company on many different occasions and everyone loved it and felt the same. I’ve experimented with different variations of sweeteners and flours and all were delicious. Yes, we ate A LOT of apple pie during that time, but no one complained! (I could think of worse things!!!)

50. 2-Ingredient Lychee Blueberry Sorbet by Chaia Frishman

The credit for this recipe goes to my husband Eliahu, who helped me develop it. Lychee fruits are, in our opinion, one of the most unappreciated shehecheyanu fruits around. Their candy flavor pairs really well with the tart blueberries in this recipe to make an amazingly cool Yom Tov dessert.

51. Best Homemade Strawberry Applesauce by Devorah Raskin

You must make this classic homemade strawberry applesauce.  It’s super appropriate timing for Rosh Hashanah, and the kids absolutely love it. 

52. Fresh Fruit Compote by Gitty Greenberg

This is my family’s version of compote. It’s a Shabbos must-have. Just as we have challah, chicken soup, fish, and kugel…we have compote. It’s usually the dessert on Friday night. During the day, I’ll serve a dessert that’s different and fun, or sometimes vice versa. My kids always want to know what’s for dessert…it’s compote! Compote also freezes beautifully, and since I find that it takes a long time to peel and chop fruit, once I’m making compote, I don’t only want a little bit…I want enough to last for many weeks. This recipe makes enough to fill eight (two-pound size) containers. I’ll do the same thing when I make soup. It takes awhile, so I’ll make a 12-quart pot and freeze. I’ll never make compote and soup in the same week.

Around this time of year, my mother-in-law’s freezer is filled with three shelves of compotes made from summer fruits.

In the winter, we might make compote from strawberries and rhubarb, and we recently made an easy one from pears and strawberries.

53. Plant-Based Jewish Honey Cake by Kenden Alfond

This sweet and tender plant-based Jewish honey cake from the Jewish Food Hero Kitchen is a healthy makeover of a classic Jewish dessert. Traditionally, honey cake is served during the Jewish holiday of Rosh Hashanah.  This plant-based version is lightly sweetened with honey and made with real, whole ingredients – a dessert you can definitely feel good about baking and eating.

54. Apple Pizza Tart by Paula Shoyer

This dessert is a large apple tart made with frozen puff pastry, but it looks like a pizza. It is extremely easy to make, yet looks elegant. Make sure you slice the apples very thin. The recipe uses between three and four medium apples, depending on how thinly you slice them and how much they overlap. Just eat any leftover pieces.   Serves 15 to 20 Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.  

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Originally published September 2019. Updated and improved August 2023.