A crisp, elegant, and unique take on the same old beet or chicken salad.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Spinach, Apple, and Beet Salad
Recipe By Kiki Fisher
- Cooking and Prep: 40 m
- Serves: 5
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Cook the Chicken
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In a medium pot, combine chicken and enough water to cover by one inch; season with salt. Bring to a simmer over medium-high heat, then reduce heat to a low simmer and cook chicken until cooked through, 18 to 20 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Slice thinly.
Prepare the Dressing
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Whisk together orange juice, oil, and juice of half a lemon. Season with salt and pepper.
Assemble the Salad
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Toss apple slices with remaining lemon juice to prevent browning.
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Arrange beets on a large platter. Top with greens, chicken, apples, and pomegranate seeds. Drizzle with orange dressing.
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