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Simanim Salad for Rosh Hashanah

The perfect salad for your simanim leftovers.
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Ingredients
  

Salad:

  • 1 box checked kale or mixed greens
  • 2 medium cooked beets, diced
  • ½ cup roasted butternut squash cubes may sub for roasted pumpkin or any other gourd
  • ⅓ cup pomegranate seeds
  • 1 medium apple, thinly sliced

Roasted Pepitas

  • ½ cup pepitas (pumpkin seeds)
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • ½ teaspoon cinnamon
  • 1 pinch cayenne pepper

Silan & Tahini dressing

  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • ¼ cup silan (date honey)
  • 2 tablespoon tahini
  • ½ teaspoon garlic powder

Instructions
 

  • Preheat oven to 425 F. Toss the pepitas together with the seasonings in a small bowl. Spread on a parchment lined baking sheet and bake for 8-10 minutes. Watch them carefully so that they don't burn.
  • While the seeds are roasting, whisk the dressing ingredients together.
  • Remove the pepitas from the oven and set aside to cool. Toss the dressing with the kale and remaining ingredients. Add in the cooled pepitas and serve.