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Rosh Hashanah Recipe Box: Pomegranate Poppy Seed Salad

This past Shabbos I ate by my Aunt Rochie’s house, where she made this most delicious tasting pomegranate salad I have eaten in a long time.

When pomegranate’s are really in season (end of nov) my aunt and family are real fans and they eat them all the time as a great snack or add in to salads and other dishes.

Now with Rosh Hashanah less than a week away, this pomegranate salad could not be more fitting as a side dish to any of the meals you are serving.

This recipe is not the exact one my aunt made, since it was not her to give out, but with a little recipe testing and a few of my tweaks, (like adding dates and blueberries into the mix) this salad hands down beats any other simanim (symbol) salads that I have tasted and tested .

I especially love that the sunflower seeds have a little sweet spicy kick to them, and that there is a lot of savory and sweet elements to the whole salad in general.

Add in the texture of the blanched almonds and my added dates and blueberries -yummmm!!! -Not much more I can say?

Except -I probably will be making this salad all year long!

 

Pomegranate Poppy Seed Salad

 

Salad Ingredients:

1/2cup 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

 

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.

 

 

 

 

 

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (3)

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  1. Rachel says:

    This salad was sooo good! I served it the first night and kept making it for myself all yom tov.

  2. Prag says:

    Love to see poppy seeds used somewhere else than on bread.

    I believe they are even considered somewhat healthy…

    • admin says:

      Prag…they say if you eat enough poppy seeds you can get a high (something about opium?) LOL.

      But for some reason this salad would just NOT be the same with out them!! Have a great night!
      Sarah

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