Honey Glazed Roasted Root Veggie Salad with Honey Balsamic Dressing

  • Cooking and Prep: 1 h
  • Serves: 6
  • No Allergens

A beautiful salad filled with simanim meant to brighten and elevate your Rosh Hashanah table.


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Ingredients (20)

Roasted Root Veggies


Honey Balsamic Dressing

Start Cooking

Roast the Veggies

  1. Preheat the oven to 425 degrees Fahrenheit.

  2. In a large bowl, toss the root vegetables with the oil, thyme, and salt and pepper.

  3. Spread the vegetables out in a single layer and cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender.

  4. Remove the foil and add the honey to coat and roast for 10 minutes longer, until glazed and veggies are tender.

To Serve

  1. Whisk together the dressing ingredients.

  2. To assemble the salad: spread the arugula onto a plate. Top with roasted veggies, sliced apples, pomegranate seeds, and goat cheese. Drizzle with prepared dressing. Enjoy!! Shana tova!!

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