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This salad is a bright and fresh way to incorporate simanim into your Rosh Hashanah menu.
4 cups fresh baby spinach
1 large apple, thinly sliced
1 cup pomegranate seeds
8 to 10 dates, pitted and chopped
1/2 cup nuts (I used pecans), roughly chopped (omit if your custom is not to eat nuts during Tishrei)
1/4 cup shredded coconut
2 tablespoons Tuscanini Balsamic Glaze
1/4 cup Tuscanini Extra Virgin Olive Oil
2 tablespoons Gefen Honey
1 tablespoon Tuscanini Lemon Juice
1 teaspoon Haddar Dijon Mustard
salt, to taste
freshly ground black pepper, to taste
garlic powder, to taste
chopped parsley, to taste
Wash the spinach leaves thoroughly and pat them dry with paper towels.
Slice the apple, chop the dates, and prepare the pomegranate seeds.
If you’re using nuts that aren’t already roasted, you can lightly toast them in a dry skillet for a few minutes until they’re fragrant.
In a small bowl or jar, combine the olive oil, honey, lemon juice, and Dijon mustard. Whisk together until well combined.
Season with salt, pepper, garlic powder and chopped parsley according to your taste. Adjust sweetness or acidity as needed.
In a large mixing bowl, combine the spinach, sliced apple, pomegranate seeds, chopped dates, and nuts.
Drizzle the dressing over the salad ingredients (you may not need all the dressing, so start with a little and add more as needed).
Toss the salad gently to ensure all the ingredients are coated with the dressing and drizzle with balsamic glaze.
Serve the salad on individual plates or a large serving bowl. Optionally, sprinkle with shredded coconut for added flavor.
Serve and enjoy! Pair the salad with your favorite protein source, or enjoy it on its own as a refreshing and nutrient-packed meal.
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