Rosh Hashanah Harvest Salad
This vibrant Rosh Hashanah salad combines crisp apples, sweet carrots, ruby-red pomegranate arils, kale, and crunchy cabbage, all tossed with fragrant mint and zesty red onion. Drizzled generously with honey, it’s a fresh and festive dish symbolizing sweetness and abundance for the new year.
Ingredients
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar plus 1 tablespoon
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp kosher salt
- 1 apple sliced thin
- 2 cups kale cut into 1/2 inch strips
- 2 cups green cabbage shredded
- 2 cups red cabbage shredded
- 1 cup large carrot julienned
- 1/4 red onion thinly sliced
- 1/2 cup mint leaves chiffonade
- 1 cup pomegranate arils
Instructions
- In a small jar, combine ½ cup of olive oil, ¼ cup of apple cider vinegar, Dijon mustard, honey and salt in a jar. Shake well to emulsify the dressing.
- In a large mixing bowl, place the apple slices and drizzle with additional tablespoon of apple cider vinegar and coat easy slice. This will stop the apple from oxidizing and turning brown.
- In the same bowl, add kale, green cabbage, red cabbage, carrots, red onion, mint and pomegranate arils. Right before serving, pour dressing mixture over the vegetables, carefully folding everything together.