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Parve
Easy
8-10 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This salad screams Rosh Hashanah; it’s a beautiful way to incorporate the simanim into your Yom Tov meal. Wishing you all a healthy, sweet new year.
1/2 cup cubed butternut squash
1–2 tablespoons Tonnelli Avocado Oil or olive oil
salt, to taste
arugula (or other salad greens of choice), cleaned
1/2 Honey Crisp apple, chopped
1/2 Golden Delicious apple, chopped
4–5 dates, pitted, inspected for insects, and chopped
1/2 cup spiralized beets
arils of 1/2 pomegranate
1/4 cup olive oil or Tonnelli Avocado Oil
1/4 cup Heaven and Earth Coconut Aminos
juice of 1/2 lemon
1 teaspoon mustard
1 clove garlic, minced
salt, to taste
Line a baking sheet with parchment paper.
Place butternut squash cubes on baking sheet. Spray with oil and sprinkle with salt.
Bake at 375 degrees Fahrenheit for approximately 30 minutes, until cubes have some brown color and are slightly crispy.
Transfer to a container and refrigerate until ready to add to salad.
In a large bowl, combine remaining salad ingredients. Add butternut squash “croutons.”
In a small bowl, combine dressing ingredients.
Drizzle over salad prior to serving.
Styling and photography by Mirel Freylich
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