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Recipe by Gitty Friedman

Rosh Hashanah Squash Salad

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Rosh Hashanah Squash Salad
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Paleo - No Refined Sugar

We love using the simanim in all sorts of dishes on Rosh Hashanah. This salad is a favorite, as it incorporates many of the simanim in such a delicious way.

Ingredients

Rosh Hashanah Salad

  • 1/2 bag frozen butternut squash (12 ounces)

  • 3 tablespoons oil, divided

  • 2 teaspoons garlic salt, divided

  • 1/2 teaspoon Pereg Black Pepper

  • 4 ounces arugula

  • 1 carrot, shredded

  • 1 red apple

  • 1/4 cup pomegranate arils

  • 1/4 cup sunflower seeds

  • 1 tablespoon Gefen Maple Syrup

Directions

Prepare the Rosh Hashanah Salad

1.

Line a baking sheet with Gefen Parchment Paper. Lay the diced squash on the sheet and toss with one tablespoon oil, one teaspoon garlic salt, and pepper.

2.

Roast at 450 degrees Fahrenheit for 30 minutes.

3.

Place arugula in a bowl. Add squash shredded carrot. Slice the apple and add it in. Top with pomegranate arils and sunflower seeds.

4.

In a small bowl, mix maple syrup, two tablespoons oil, and one teaspoon garlic salt. Pour over salad.

About

Styling and photography by Menachem Goodman @totallytalentedteen www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

apple butternut squash carrots fruity Gitty Friedman maple dressing pomegranate simanim thelastcrumb_bakedgoods
Rosh Hashanah Squash Salad

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