Pomegranate-nut salad recipe

Many of us are rushing this month, crossing things off lists though simultaneously putting new ones on, trying to get ready for Rosh Hashanah. It’s a big food holiday for Jewish people– bigger than most, even – and most of us will have family recipes and traditional fare serving as the staples for dinner. Far be it from us to try to compete with your grandmother’s honey cake. We did, however, want to contribute something to the collective holiday table.

Salad!

It’s easy. It’s seasonal. It’s a great counterpoint to the much heavier dishes on the table. It even has honey. It’s the perfect addition to your Rosh Hashanah dinner.

Pomegranate and Nut Salad

• 3-4 heads lettuce, whatever mix you like, leaves well-washed and dried
• 1 large pomegranate
• 3/4 cup walnuts or pecan halves

Dressing:

• 6 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1-2 tbsp organic honey
• salt and pepper to taste

1. Make the dressing. Pour olive oil, lemon juice, honey, salt and pepper into a glass jar or plastic container with a tight lid. Shake vigorously until the honey is dissolved. Taste, and adjust as necessary, adding more honey, salt, etc. to your liking.
2. Tear the lettuce leaves into bite-sized pieces, putting them directly into your bowl or serving platter. Pour dressing over, and toss gently to coat.
3. Slice the pomegranate in half, and using a spoon, scoop out the seeds directly over the salad, making sure to avoid the white pith as you go. (Any juice that runs out of the pomegranate will only add to the salad’s goodness.) Scatter nuts over top.

Serves 6 to 8