Quinoa Salad With Dates, Figs, Pomegranate Seeds | The Jewish Week | Food & Wine

Quinoa Salad With Dates, Figs, Pomegranate Seeds

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Quinoa Salad With Dates, Figs, Pomegranate Seeds

Filling enough to act as a side, this refreshing salad uses the Rosh Hashanah fruits.

Rosh Hashana is one of my favorite holiday (after channukah!) and I love it even more since I got married and get to celebrate it with my husband. I am sure you are aware how much food we eat during the holidays and how exhausting it can be!

This is why I love coming up with healthy recipes for the occasion. This Rosh Hashana sweet salad has apple, pomegranate and dates but also a flavorful honey dressing. To add even more sweetness, this recipe has figs (here dried figs but would love to try it with fresh figs!).

And on top of everything, the best part is that you can eat this recipe all year long! The parsley definitely add a flavor contrast thanks to it slightly bitter taste. Feel free to replace with any other herbs!

 

Servings & Times
Yield:
  • 8 servings
Active Time:
  • 15 min
Ingredients

Salad

1½ cups uncooked quinoa

6 dates, sliced in pieces

8 figs, fresh or dried, cut in pieces or halves

1 apple, thinly sliced, soaked in lemon juice

1 cup fresh parsley, washed and trimmed

1 cup pomegranate seeds


Dressing

2 tbsp mustard

1 cup olive oil

2 lemons, juiced

1 tbsp raw honey

1 oz fresh ginger or 1 tsp ginger powder

1 tsp cumin

1 tbsp apple cider vinegar

salt & pepper to taste

Steps

Cook the quinoa according to packaging.

Mix all ingredients of the salad together.

Make dressing and pour right before serving.

Enjoy at room temperature, cold or slightly warm.


Kelly Ohnona is a French foodie who blogs at "My Organic Dairy," where she combines "healthy and epicurism without sacrifice." This recipe has been shared with her permission. Visit her blog (www.myorganicdiary.com) for more recipes like this one.