These salads are going to steal the show at the Rosh Hashanah dinner
Beets, pomegranates, and apples for the festive spirit, cauliflower and potatoes for the crunch, and also some salads that always run out before the main course arrives. We have collected the salads we want most on the Rosh Hashanah table, from the light and fresh ones to those that are almost a meal in themselves.
In this bowl, there is everything we could ask for from a festive salad: it is refreshing, it presents a perfect balance of acidity and sweetness, and it accompanies the rest of the meal with pride. Green salad with apples and pomegranates.
When you roast tomatoes, garlic, and peppers — sweet and spicy — and then chop them into a salad, you get one of the most beloved Tunisian vegetable dishes. It is called Matbucha/Meshuya salad.
Cabbage salad loaded with all the good stuff — with cranberries, nuts, sunflower seeds, pomegranate seeds, and a dressing of soy, silan, and lemon. Festive cabbage salad.
Isn't it true that one of the ways to upgrade any salad is to add something crispy to it? So imagine a salad where the crunchiness is the heart of the matter, and the vegetables and the perfect seasoning are just the addition. Salad with crispy potatoes.
For this beet salad, you don't need Rosh Hashanah — we expect to find it on your table every Friday at least. Beet salad.
Wanted festive? Look at the majesty and splendor of this salad. Apple and pomegranate salad.
And this is something a bit more massive, which turned out to be one of the best salads we have prepared recently. Lentil salad with roasted cabbage and tomatoes.
Chickpeas, cooked beet leaves or chard, delicate seasoning, and a drizzle of tahini. One of the salads that always runs out. Chickpea and beet leaf salad.
Another option for a salad with chickpeas, here with roasted chickpeas and crispy cauliflower. Quinoa salad with cauliflower and chickpeas.
A salad that is also a great side dish for the holiday meal, based on freekeh with white and purple cabbage. Freekeh and vegetable salad.
Don't let autumn settle in without having fully utilized the summer tomatoes. Summer tomato salad.
A kind of eggplant chips, with a sauce that dances a dance inside the mouth. Eggplant salad in a sour sauce.
Carrot salad, Meshuya, Baladi eggplant, and more recipes for Moroccan salads for the holiday. Eggplant salad (baked, not fried!) in the Tunisian style, with tomatoes, garlic, fried onion, and great seasoning. Recipe: Tunisian eggplant salad.
Tasty, refreshing, and insanely nutritious, with lemon, mint, and fresh vegetables — a recipe for Tabbouleh salad.
From the salads that always run out first: carrot and candied pecan salad, the tastiest in the world. A must on every table, and on this one too: eggplant in tahini salad.
This salad, by Yahaloma Levy, is called 'Az' (strong) salad because of its strong and uncompromising flavors. Recipe for 'Az' salad.
And if we are talking about stunning green salads, a recipe by Rotem Liberson with a little sweet and a little sour. Herb and cranberry salad.
If you are not Moroccan, there is a chance you don't know this delicacy. So here, get to know it: recipe for warm olive salad.
Okay, an Asian cabbage salad is a must. Do you know Zaalouk? A salad of eggplants and peppers roasted over an open flame, with garlic, tomatoes, and chopped cilantro. Recipe: Zaalouk eggplant salad.
It may not be the trendiest salad, but there is no doubt it is among the tastiest. Recipe: Waldorf salad.
And here is a meeting of Waldorf and coleslaw. Recipe: Cabbage and apple salad.
Even on Rosh Hashanah, as on all other days, we cannot refuse fried cauliflower in tahini. Recipe: Cauliflower in tahini.
