Rosh Hashana Sweet Salad – Sweet salad made with the fruits from Rosh Hashana’s seder
Rosh Hashana is one of my favorite holiday (after hanukah!) and I love it even more since I got married and get to celebrate it with my husband. I am sure you are aware how much food we eat during the holidays and how exhausting it can be!
This is why I love coming up with healthy recipes for the occasion. This Rosh Hashana sweet salad has apple, pomegranate and dates but also a flavorful honey dressing. To add even more sweetness, this recipe has figs (here dried figs but would love to try it with fresh figs!).
And on top of everything, the best part is that you can eat this recipe all year long! The parsley definitely add a flavor contrast thanks to it slightly bitter taste. Feel free to replace with any other herbs!
What’s you favorite dishes or Rosh Hashana?
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with!
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ROSH HASHANA SWEET SALAD | Vegan | Gluten-Free
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 8 persons 1x
- Category: Appetizer
- Cuisine: Modern
Description
Rosh Hashana Sweet Salad – Sweet and sour salad made with the fruits from Rosh Hashana’s seder
Ingredients
Salad
- 1 1/2 cups uncooked quinoa
- 6 dates, sliced in pieces
- 8 figs, fresh or dried, cut in pieces or halves
- 1 apple, thinly sliced, soaked in lemon juice
- 1 cup fresh parsley, washed and trimmed
- 1 cup pomegranate seeds
Dressing
- 2 tbsp mustard
- 1/3 cup olive oil
- 2 lemons, juiced
- 1 tbsp raw honey
- 1 oz fresh ginger or 1 tsp ginger powder
- 1 tsp cumin
- 1 tbsp apple cider vinegar
- salt & pepper to taste
Instructions
- Cook the quinoa according to packaging.
- Mix all ingredients of the salad together.
- Make dressing and pour right before serving.
- Enjoy at room temperature, cold or slightly warm.
