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Recipe by Chaya Ruchie Schwartz

Glazed Salad with Pomegranate Vinaigrette

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Glazed Salad with Pomegranate Vinaigrette
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

This salad pairs well with any meat. You can even add the meat into the salad and serve as an appetizer.

Ingredients

Salad

  • 1 small–medium carrot, peeled and cubed

  • 5 dates, diced

  • 1 red onion, diced

  • Gefen Honey for drizzling

Dressing

  • salt

  • pepper

Directions

1.

Preheat oven to 400 degrees Fahrenheit.

2.

Place carrots, dates, and onion on a baking sheet. Spray with oil and top with a generous drizzle of honey. Roast for 15–20 minutes, mixing periodically. Store in an airtight container for up to two days.

3.

In a bowl, mix together spring mix and roasted vegetables. Combine dressing ingredients and pour over salad right before serving. Top with beet chips.

About:

Photo by Chana Rivky Klein www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

beets Chaya Ruchie Schwartz cookitnj fruit lettuce pomegranate purple onions roasted simanim veggies yom tov
Glazed Salad with Pomegranate Vinaigrette

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