Every year people try and find all different recipes for the simanim, but what you did not realize is that they together make a really unique, beautiful and flavorful salad! ALL IN ONE!!! Add pulled salmon (or a side of fish head) to this dish and you are good to go!
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Preheat oven to 375 degrees Fahrenheit.
Put the black-eyes peas in a small pot and generously cover with water. Boil on high for 30–40 minutes or until soft but not mushy. Rinse and drain.
Prepare a baking sheet with Gefen Parchment Paper and add leek, gourd and carrot. Drizzle with four tablespoons olive oil and a half teaspoon salt. Mix well and put in the oven for 35 minutes or until golden.
In a jar add remaining olive oil, balsamic vinegar, honey and salt and mix well. In a large bowl add the lettuce, beet, pomegranate, dates and apple slices. Add leek, gourd, carrots, and black-eyed peas. Mix with dressing right before serving. Serve warm or room temperature.
Be sure that the leek, gourd and carrots are all chopped to the same size so they cook evenly and don’t burn.