Rosh Hashanah Salad with Apples & Honey Salad

Serves: 6

Written By Eydie Desser

Apples are dipped in honey and eaten for the Jewish New Year called Rosh Hashanah. It ensures that we enjoy a sweet new year. Might as well make it a healthy one, too! We do this by making a gorgeous salad filled with buckwheat groats (a great source of protein and fiber), vegetables and fruit and a dressing full of spices and honey. Spices are filled with antioxidants and anti-inflammatory properties and are super tasty. I just adore the Middle Eastern spice blend, Baharat which contains more than 7 superfood spices. Homemade is easy and much more flavorful than store bought, and doesn’t contain salt. The salad is so good, you’ll make it year round!

Ingredients

For the Baharat blend: (or store bought Baharat Blend)

(Makes ½ cup) Mix:

1 tablespoon freshly ground black pepper
2 teaspoon ground nutmeg
2 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon Vietnamese Cinnamon
1 teaspoon ground cloves
1 teaspoon ground cumin
¼ teaspoon ground cardamom

For the Dressing:

(Makes: ½ cup) Whisk:

3 tablespoons pomegranate juice
¼ cup honey
1 tablespoon apple cider vinegar
1-½ tsp. minced garlic, from about 2 large cloves
freshly ground black pepper, to taste

For the Salad:

½ cup organic Buckwheat Groats
1-½ teaspoons Baharat spice, divided
6 cups spring mix or baby arugula greens
½ English cucumber, cut in half lengthwise, and sliced very thin, about 1 cup
1 large red apple, halved, cored, and thinly sliced into 1-inch sticks
1 navel orange, peeled and “supremed” (slice between the membranes of the orange and release the segments), then dice into ½-inch pieces
½ avocado flesh, diced
½ cup pomegranate seeds
⅓ cup pistachios, lightly toasted

Directions

Make the buckwheat by following the directions on the back of the package, using ½ cup buckwheat groats and 1 cup water. Replace the salt with 1 teaspoon baharat spice blend. Once cooked, reserve the cooked grain in a bowl, mix in the remaining ½ teaspoon baharat, and cool.
In a large bowl, add the greens, the cooled buckwheat, cucumbers, apple sticks, avocado and diced orange. Top with pistachios and pomegranates.
When ready to serve, pour the dressing over the salad and mix together.