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Recipe by Chaya Suri Leitner

Autumn Salad

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Autumn Salad
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Fat - Low Carb - Paleo - No Refined Sugar

I try to add a fresh crisp salad to every Yom Tov meal. This salad always reminds me of the change of seasons.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Salad

  • 6 ounces (170 grams) spring mix

  • 6 ounces (170 grams) baby spinach

  • 1 pear, thinly sliced

  • 1 persimmon, thinly sliced

  • 4 radishes, thinly sliced

  • 4 scallions, sliced

  • 1 grapefruit or tangerine, segmented

  • pumpkin seeds, for garnish

Dressing

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Salad

1.

Assemble all salad ingredients in a salad bowl.

2.

Mix the dressing ingredients and pour over the salad immediately before serving.

Notes:

If persimmon is not available, you can use figs and pomegranate seeds as well.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Recipe tags

autumn chaya suri leitner crisp fall flavors fresh salad healthy low sugar Rosh Hashana rosh hashanah Rosh Hashanna Rosh Hashannah roshhashana salad spice and zest spiceandzest Succos Succot Sukkos teen
Autumn Salad

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