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Parve
Easy
6 Servings
Allergens 
20 Minutes
Diets
Sweet roasted apples and pears mixed with crispy kale, candied nuts and a pop of color make the perfect Yom Tov salad. It is loaded with color, texture and sweet flavor. Admittedly, I make it year round but I created this salad just for Yom Tov.
1 Granny Smith apple, sliced
2 pears, sliced
8 cups kale, shredded
1 tablespoon Gefen Extra-Virgin Olive Oil
1/3 cup red onion, thinly sliced
1/4 cup candied nuts
1/4 cup pomegranate seeds
1/4 cup mayonnaise
2 tablespoons Haddar Baracke Tahini
1 tablespoon water
2 teaspoons Tuscanini Apple Cider Vinegar
1 tablespoon maple syrup
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon Gefen Extra-Virgin Olive Oil
Preheat the oven to 400 degrees Fahrenheit.
Place apples and pears on a large rimmed baking sheet in an even layer. Spray with non-stick cooking spray and roast for about 15 minutes, or until lightly browned but still holding their shape. Remove from heat and set aside.
Whisk everything together and drizzle in the olive oil. Shake vigorously.
Place kale in a large salad bowl. Add one tablespoon olive oil and massage into the kale, coating the leaves slightly to soften. Add roasted apples and pears, red onion, candied nuts and pomegranate seeds. Add desired amount of dressing, toss and serve immediately.
Photography and Styling by Chay Berger
Table Setting by Chanie Weinberg
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