Today’s Rosh Hashanah recipe of the day takes advantage of the fact that pomegranates are a symbol of fertility and abundance and therefore a common motif for the Jewish New Year. This delectable salad recipe is from Sarah M. Lasry, the author of two bestselling kosher cookbooks, The Dairy Gourmet: Secret Recipes from Tastebuds Cafe and The At-Home Gourmet: Simple Kosher Gourmet Recipes for Everyday. She is founder and editor of www.kosherstreet.com and www.thepatchkeprincess.com.
Recipe for Pomegranate Poppy Seed Salad:
This salad has it all and is literally one of my all time favorite salads to make whenever I can get my hands on fresh pomegranates. The combination of the sweet crunchy pomegranate seeds, fresh delicious blueberries, with the spicy kick of the cajun sunflower seeds makes this salad an explosion of flavors for your taste buds. I serve this salad as an appetizer, side dish, and many a time you will catch me eating the leftovers at the end of the meal for dessert. Rosh Hashanah is of course the ideal time and the best excuse to make this salad for every meal.
1/2 cup sunflower seeds
¼ cup confectioners’ sugar
½ tsp. cayenne pepper
1 Head Romaine Lettuce, chopped
1 Pomegranate, seeded
1 pint blueberries
½ cup chopped up fresh dates
¼ cup blanched slivered almonds (optional)
For the Dressing:
½ cup olive oil
2 ½ tbsp. white vinegar
2 tbsp. poppy seeds
1 tsp. garlic powder
Pinch of salt
Pinch of black pepper
1 packet of Splenda (or 1 ½ tsp. sugar)
In a small frying pan toast the sunflower seeds for about 1-2 minutes. Pour into small bowl and add the confectioners’ sugar and cayenne pepper and mix well. Set aside.
In a larger bowl add the rest of the salad ingredients and the sugared sunflower seeds –mix well.
In a small bowl add all the dressing ingredients and whisk well together. Pour over salad and mix well. Plate and serve.
Check out more Rosh Hashanah recipes here.