As Rosh Hashanah approaches, it's time to finalize your holiday meal menu. Alongside the main dish, here's a suggestion for three salad recipes that are not only healthy but also tasty and festive. They even feature some of the holiday's star ingredients—apple and pomegranate.
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Root vegetable, apple and pomegranate Salad
This nutritious and delicious salad is perfect for your holiday meal. It features vegetables and fruits rich in antioxidants, which help the body fight free radicals and prevent oxidative damage. You can also set aside some of the vegetable mixture, without the dressing, to enjoy the next day.
Ingredients for 6 servings:
• One head of lettuce
• 2 peeled kohlrabis
• 3 medium peeled carrots
• 1 medium peeled beet
• 2 medium green apples
• 4 tablespoons of pomegranate seeds
• 10 coarsely chopped walnuts
For the dressing:
• 1 tablespoon of pomegranate concentrate
• Juice of half a lemon
• 2 teaspoons of honey
• 2 teaspoons of canola oil
• ¼ teaspoon of salt
Instructions:
1. Cut the vegetables: Chop the lettuce leaves (either by hand or with a knife for a more elegant look), slice the carrots, kohlrabis and beet into thin, short strips, and cut the apples into thin slices.
2. Add the chopped walnuts and pomegranate seeds.
3. In a small jar or bowl, mix the dressing ingredients together (it's a good idea to taste and adjust the seasoning).
4. Add the dressing to the salad just before serving to maintain the crispness of the vegetables.
Festive red quinoa, cherry tomato and pomegranate salad
This colorful and satisfying salad can serve as a healthier side dish for your holiday meal.
Ingredients for 6 servings:
• 1 cup red quinoa
• 1 pack of cherry tomatoes (about 30 units)
• 1 red onion
• 1/2 bunch of finely chopped mint
• 1/2 bunch of finely chopped parsley
• 1/2 bunch of finely chopped cilantro
• A handful of fresh walnuts
• 3/4 cup of pomegranate seeds
• Juice of one lemon
• 2 tablespoons of olive oil
• Salt and pepper to taste
For garnish:
• Coarsely chopped walnuts and 2 tablespoons of pomegranate seeds
Instructions:
1. Rinse the red quinoa and cook it like pasta: Boil water in a pot with a teaspoon of salt, add the quinoa and cook over medium heat for 15 minutes. Drain the water and let the quinoa cool.
2. Halve the cherry tomatoes and slice the red onion into strips.
3. In a large bowl, mix all the ingredients together.
4. Before serving, garnish with coarsely chopped walnuts and pomegranate seeds.
Festive green salad with a touch of Pomegranate
This salad is rich in greens, accented with the red hues of pomegranate seeds.
Ingredients for 6 servings:
• 2 bunches of parsley
• 1 bunch of cilantro
• 1/2 bunch of mint
• 3 celery stalks
• 6-8 lettuce leaves
• A handful of baby greens
• A handful of natural pecans
• A handful of pumpkin seeds
• A handful of cranberries
• 3 tablespoons of pomegranate seeds
For the dressing:
• 4 tablespoons of olive oil
• Juice of one lemon
• Salt and pepper to taste
Instructions:
1. Finely chop the parsley, cilantro, and mint. Slice the celery, lettuce, and baby greens into thin strips.
2. Add olive oil, lemon juice, salt, and pepper, then mix well.
3. Just before serving, add the pecans, cranberries, and pomegranate seeds to the salad.
The author is the chief dietitian at Maccabi Health Services.