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Here’s my version of an outstanding salad that my sister-in-law Judy shared. Prepare yourself for a palate pleaser that’s sure to become a crowd-pleaser. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
3 medium sweet potatoes, thinly sliced
3 tablespoons Gefen Olive Oil
Haddar Kosher Salt, to taste
pepper, to taste
1 (8-oz./225-g.) package chopped romaine or arugula
1 avocado, diced
6–8 fresh figs, sliced
1/2 cup toasted pine nuts
1/4 cup fresh parsley, chopped
1/3 cup Gefen Olive Oil
1/3 cup Tonnelli Red Wine Vinegar
3 tablespoons Gefen Honey
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place sweet potato slices on a Gefen Parchment-lined baking sheet. Drizzle with olive oil. Season with kosher salt and pepper and toss together. Bake for 40 minutes, tossing once. Remove from oven and cool.
Place lettuce, sweet potato thins, avocado, figs, nuts, and parsley in a large salad bowl.
In a small saucepan, bring the olive oil and red wine vinegar to a boil. Simmer for three minutes. Remove from heat. Stir in honey. Season with salt and pepper. Whisk well and dress salad. Toss well before serving.
Photography: Moishe Wulliger Food Styling: Renee Muller
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