Go Back

Simanim Salad for Rosh Hashanah

The perfect salad for your simanim leftovers.



  • 1 box checked kale or mixed greens
  • 2 medium cooked beets, diced
  • 1/2 cup roasted butternut squash cubes may sub for roasted pumpkin or any other gourd
  • 1/3 cup pomegranate seeds
  • 1 medium apple, thinly sliced

Roasted Pepitas

  • 1/2 cup pepitas (pumpkin seeds)
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tsp cinnamon
  • 1 pinch cayenne pepper

Silan & Tahini dressing

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup silan (date honey)
  • 2 tbsp tahini
  • 1/2 tsp garlic powder


  • 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.