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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
A beautiful salad filled with simanim meant to brighten and elevate your Rosh Hashanah table. Click here for more ways to incorporate simanim into your Rosh Hashanah meals.
1 parsnip, peeled and sliced 1/2 inch thick
4 multicolored carrots, peeled and sliced 1/2 inch thick
1 to 2 red or golden beets, peeled and sliced 1/2 inch thick
1/2 small butternut squash, peeled and cut into chunks
1 red onion, peeled and quartered
1/4 cup Tuscanini Extra-Virgin Olive Oil
6 sprigs thyme
salt
freshly ground pepper
1/4 cup Gefen Honey
arugula or spinach
roasted veggies
goat cheese (optional)
pomegranate seeds for garnish
1/2 green apple, thinly sliced
1/4 cup Tuscanini Balsamic Vinegar
1/4 cup Tuscanini Olive Oil
1 tablespoon Gefen Honey
1 large clove garlic, minced
pinch of salt
Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, toss the root vegetables with the oil, thyme, and salt and pepper.
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.
Remove the foil and add the honey to coat and roast for 10 minutes longer, until glazed and veggies are tender.
Whisk together the dressing ingredients.
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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