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Rosh Hashanah-Inspired Apples and Honey Salad



1. Mix squash and onions with one tablespoon olive oil and one teaspoon coarse sea salt.
2. Spread on parchment lined baking sheet and bake at 375 convection for 30 minutes.
3. Place your mixed greens in a large salad bowl.
4. Add the roasted squash and onion.
5. Add the thinly sliced apples and pomegranate seeds.
6. Shake up the dressing and pour over the salad.