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Parve
Easy
4 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
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.
1/2 cup black-eyed peas
4 ounces butter lettuce
1 leek, white part chopped
1 gourd, peeled and chopped
1 carrot, peeled and chopped
1/2 beet, peeled and thinly sliced
1 pomegranate, seeds removed from peel
6 dates, pits removed and sliced
1 apple, chopped
1/2 cup Bartenura Extra-Virgin Olive Oil
1/2 cup Bartenura Balsamic Vinegar (gluten free, if needed)
2 tablespoons Gefen Honey
1 teaspoon pink Himalayan salt
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.
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Wow this is an amazing salad !! And from the most amazing Chef !
Gourd? This looks really nice! What kind of gourd do you recommend using?
Shana Tova, and TIA
I would use butternut squash. It’s the most hearty of the gourds and acts a lot like a sweet potato.