The Ultimate Modern Day Rosh Hashanah Dinner Men

While the secular new year is full of sparkly dresses and champagne, the Jewish new year of Rosh Hashanah is full of… apples and honey. Not nearly as exciting as a boozy midnight toast. Or is it?

But let’s back up. Why apples and honey? The honey symbolizes a sweet new year, and the apple is a seasonal (and biblical) fall fruit to dip into it. And while you could simply serve some sliced apples with honey and call your Rosh Hashanah a success, I like to get a little more creative with my recipes.

The holidays are always a busy time and often come with stress about getting everything done. But in the end, all you remember is the warmth of the wonderful meal and family time.

Apple Beet Farro Salad with Crispy Chickpeas

I love this salad because you can make the ferro and beats a few days ahead of time, and then it comes together quickly so you can spend more time with the family.

Judaism is full of symbols, and Rosh Hashanah is a prime example of this. I incorporated a few into this salad. Apples and honey, of course. The Hebrew word for beets is similar to the word for “remove,” so eating beets is a symbol to remove one’s enemies and bad juju. Round foods are often enjoyed, representing the circle of life and renewal. The rounds chickpeas and tomatoes are a nod to this. I also like how the tougher crispy version of the chickpea contrasts with the sweet yet spicy dressing. Tough, sweet, spicy. Kind of like life, right?

The dressing, beets, and farro can be made up to four days ahead of time. Prepare the salad right before serving.

Servings: 6

Ingredients

• 1 1/2 cups dry farro — this makes 4 1/2 cups cooked
• 1 medium yellow beet (or you can use red, too)
• 1 tbsp. extra virgin olive oil, divided
• kosher salt
• 1 can, or 1 1/2 cups, chickpeas
• 1 tsp. dried cumin
• 1/2 tsp. dried cardamom
• 1/2 tsp. dried cinnamon
• 4 cups arugula
• 1/4 cup mint leaves
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 tart green apple such as Granny Smith, sliced thin

For dressing:

• 1/4 cup honey
• 2 tsp. Dijon mustard
• 2 tbsp. fresh lemon juice
• 1/4 cup apple cider vinegar
• 1/2 cup extra virgin olive oil
• 2 tsp. ground cumin
• 1/4 to 1/2 tsp. chili pepper flakes (optional)
• salt and pepper, to taste

Directions

1. Preheat oven to 400 F.
2. Make your farro. Bring a large pot of salted water to boil. Add the farro and cook for 20 to 30 minutes until tender. Drain and set aside to cool.
3. Meanwhile, peel and dice your beet and place on a foil or parchment lined baking sheet. Drizzle with 1/2 tbsp. olive oil and 1/2 tsp. salt. Roast for 20 minutes or until tender.
4. Take your chickpeas and dry them very well. Toss with 1/2 tbsp. olive oil, then toss with cumin, cardamom, cinnamon, and 1/2 tsp. of salt.
5. Place the chickpeas on a parchment or foil lined baking sheet and roast for 30 to 40 minutes, or until crispy. Set aside to cool.
6. To make the dressing, whisk together all ingredients and toss with cooled farro. You may not use all the dressing. Then toss in arugula to wilt, along with mint leaves, beets, and cherry tomatoes.
7. Top with avocado, apple slices, and crunchy chickpeas. Drizzle with a little more dressing and eat!