Rosh Hashanah Apple & Pomegranate Salad
This salad is a great starter to any Rosh Hashanah celebration - or a great filling fall salad for your lunch or dinner. Packed with apples, farro, and kale and topped with walnuts and a pomegranate dressing, this recipe is quick to prepare and delicious.
Servings: 6 salads
Equipment
- blender
Ingredients
- 1 cup uncooked farro
- salt, pepper, smoked paprika to taste
- 4 gala apples thinly sliced
- 8 cups kale shredded into bite sized pieces, pulled off the stems
- ¼ cup walnuts raw, unsalted, crushed
- pomegranate seeds leftover reserved from the pomegranate
Pomegranate Dressing
- ½ cup pomegranate seeds a little less than one pomegranate's worth of seeds
- ¼ cup olive oil
- ½ tbsp apple cider vinegar
- ¼ cup apple sauce unsweetened
- ½ tbsp dijon mustard
- dash of salt to taste
Instructions
- Cook the farro according to the package instructions. When done, you can lightly salt and pepper the farro as desired. I also added a bit of smoked paprika, to taste.
- Blend all of the dressing ingredients together until smooth and creamy.
- Toss the farro, kale, and walnuts together with the dressing until evenly distributed. Plate the salad, then top with the apples and pomegranate seeds. Serve immediately.*
Notes
*If you're not serving immediately, squirt some lemon juice over the apple slices to keep them from browning until you are ready to serve.