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 curated a selection of delicious and nutritious Rosh Hashanah dishes to help you kickstart a healthy and fulfilling year ahead.

Contrary to the belief that sweet foods for Rosh Hashanah must mean sugary and unhealthy, these recipes prove otherwise. Embrace the season with our delightful oil-free carrot muffins, savor the flavors of our quinoa simanim salad (featuring simanim—foods traditionally eaten at the start of Rosh Hashanah to symbolize our hopes for the New Year), or enjoy the wholesome sweetness of our healthy honey cookies.

With our handpicked recipes, you can enjoy every bite guilt-free. Let this Rosh Hashanah be a celebration of both joy and well-being.

Please note that while these recipes are considered “healthier,” they should still be chosen with care if being consumed by someone following a specific diet.

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

Appetizers

1. Easy, Healthy, and Delicious Butternut Squash Soup by Miriam Stauber

This will become a family favorite, trust me!

2. Healthier Cream of Mushroom Soup by Odaiah Leeds

Soups and winter are just the perfect cozy match. During the cold winter months, I find it helpful to have a few different soups in individual containers in the freezer at all times. They make a great quick and healthy meal option. This cream of mushroom soup is a winter staple in our home. The variety of mushrooms gives it an amazing and intense flavor. Hope you enjoy it as much as we do!

3. 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.  

4. 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.

5. 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.

6. 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.

7. 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.

8. 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!

Sides

9. Cranberry Crumb Muffins by Brynie Greisman

We’re all looking for a change from the typical starchy, oily side dishes we serve on Shabbos. Finally, a carb side dish that is lighter in sugar and fat, and healthier for you. Cranberries and apples always pair together well, so subbing applesauce for a good part of the fat is a smart choice. I purposely made the servings small as well. My many testers loved the result. Thanks to Simi H. for the inspiration to create this dish.

10. Persimmon-Pear Streusel Spelt Muffins by Brynie Greisman

I am crazy about persimmons. When I incorporated them into a muffin and scented them with lemon and cardamom, I knew it was a winner. Because the fruit is sweet of itself, it precludes the need for a lot of sugar. An amazing, healthful snack!

11. 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 muffins.” 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.

12. 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.

13. Sweet Spiced Acorn Squash Rings with Tahini Drizzle by Elizabeth Kurtz

Delicious flavors and beautiful colors come together in this simple side dish. Acorn squash or any hearty squash is paired perfectly with bold olive oil and sweet maple syrup. The squash will get lightly browned on the outside and soft and creamy on the inside, yet still hold its shape. The tahini drizzle adds a savory complexity to the flavoring and a wonderful contrast.

14. 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.

15. Roasted Veggie Platter with Green Tahini Dressing by Marla Rottenstreich

A colorful platter of winter vegetables, roasted to perfection, to warm your body and soul- dressed perfectly with a warm green tahini dressing!

16. 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.  

17. 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!

18. 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!

19. 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.

20. 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.

21. 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.  

22. 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.

23. Butternut Squash Fries by Rorie Weisberg

Lightly seasoned, oven-roasted butternut squash spears.

24. 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.

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

26. 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.

27. 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!

28. 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!

29. 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.

30. Layered “Roasted” Veggies by Julie Hauser

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

31. 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.

32. Simple Braised Radishes by Rivki Locker

33. Harissa Honey-Roasted Potatoes by Shaindy Siff

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

Salads

34. 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.

35. 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.  

36. 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.

37. 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

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

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

39. 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.

40. 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.

Mains

41. Peruvian Chicken with Jalapeño Green Sauce by Sima Kazarnovsky

The sauce is definitely the main character in this story. Don’t drizzle — pour this stuff all over your chicken. When you’re done, pour it on your salad tomorrow for lunch. And when it comes to snack time, use it as a dip for your veggies. And when it runs out, cry. I’m kidding, don’t cry. Just make some more.

42. Healthier Sweet ’n Sour Short Ribs by Rorie Weisberg

Rorie transforms this classic favorite into a delicious and nutritious dish that will satisfy your cravings while keeping you on the healthier side. For more healthier cooking, watch Living Full ‘n Free!

43. Herby Chicken and Rice by Brynie Greisman

There’s something very homey about chicken and rice. It’s filling, nutritious, and delicious. Here I changed up the way I made the rice and added very flavorful seasoning to amp up the chicken flavor and give it a kick.

44. 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

45. 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  

46. 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.

47. 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.

48. 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.

49. 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.

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. 

50. Rosh Hashanah Brisket by Rochelle Daniel

51. 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.

52. 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.

Desserts

53. Better-for-you Brownies with Coconut or Date Sugar by Rorie Weisberg

Brownies are a chocolate lover’s staple, and they’re also notoriously sugary! Here’s my all-around favorite recipe, offering a range of sweetness levels and sugar options that you can adjust as you get used to less sweetness.

54. Healthier Spelt Cinnamon Buns (Dairy Free) by Odaiah Leeds

Everyone needs some cinnamon buns every now and then… These are perfect for the upcoming Yom Tov season. Happy baking!

55. Decadent Fudge Cups by Rorie Weisberg

Full of healthy fats and protein and sweetened with fibrous whole dates, this decadent, real-deal-feel dessert is richly satisfying without causing a blood sugar spike and crash. For a Shavuos afternoon treat, prepare them in plastic cups, add a popsicle stick, freeze for at least six hours, and pop them out when you’re ready.

56. Chocolate and Avocado Balls by Caroline Artiss

It’s hard to tell these creamy, decadent balls of goodness are totally vegan and full of nutrients.

57. Techina-Infused Whole Wheat Muffins by Mirel Freylich

Sounds a bit out of the box? Don’t let different scare you off!

58. Healthier Chocolate Mousse by Shaindel Steinberg

Indulge in the velvety goodness of our coconut cream chocolate mousse! This delectable dessert combines smooth, rich chocolate with the tropical notes of coconut for a truly heavenly treat, no whipped topping in sight.

59. Healthy Pumpkin Muffins by Lauren Allen

I love having a mini muffin to enjoy with my coffee on Shabbos mornings, and this one keeps my blood sugar steady while also delivering a ton of fiber, healthy fats, and protein!

60. Spelt Rugelach with Fruit-Nut Filling by Ruth Fox and Vicky Cohen

Looking for a delicious twist on the classic rugelach? Try this recipe made with Shibolim Whole Spelt flour, which adds a nutty flavor and wholesome goodness to every bite. These delightful pastries are generously filled with a delightful mixture of dried fruit and crunchy nuts. The tender dough creates a perfect balance with the sweet filling. With each bite, you’ll experience a delightful combination of flavors and textures that make these rugelach an irresistible treat for any occasion.

61. Healthy Apple Strudel Cigars by Bat-El Gershowitz

These cigars are the perfect combination of crunchy and sweet! You can serve them warm or room temperature- they’re delicious either way.

For more great ideas, watch Just Make It!

62. Best Healthy Apple Crisp (Gluten-Free, Paleo) by Rorie Weisberg

Creating healthy whole food menus can be easier on Passover simply because there aren’t a lot of starchy options! But desserts get hard. Look at any dessert recipe collection, and the two main ingredients are undoubtedly sugar and potato starch! If you are giving up already, don’t. Desserts don’t have to be full of sugar, and they don’t have to use potato starch at all. Think out of the box. Think freedom. Or think Full ‘N Free. The dessert I share here is one that will surprise you with its simplicity and its absolute deliciousness. I make it all year round. Best of all, it is sugar-and-potato-starch-free. Which is a good thing even if you’re not health-conscious, because potato starch can get boring after a while!

63. 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!)  

64. 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!!!)

65. 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.

66. Best Homemade Strawberry Applesauce by Devorah Raskin

67. 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.

Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Originally published September 2019. Updated and improved September 2024.