With only two more days until erev Rosh Hashanah I am putting the final touches on the planning phase of our holiday feast. Soon much cooking and celebrating will begin.
Today I made this tangy pomegranate salad. During dinner my children coveted the pomegranate seeds and needed a bit of convincing to eat the spicy greens –in the end my husband and I ate the bulk of the salad greens and for once let them indulge in the fruit portion somewhat separately.
You see, we have been a bit more lenient with them lately as we have turned their lives upside down by pulling them from their elementary school mid-year; well not even mid-year, more like one month into the year. They are bewildered, eager to try something new and slightly traumatized. We had thought they would be at the school through twelfth grade.
Last year school ended on a challenging note, with disappointment about the lack of open and direct communication processes at the school. Unfortunately, at it’s beginning, this year took some difficult turns. So we made the decision. Change schools.
This situation has been on my mind of late –the children start their new school on Monday. Further, during fall and the Jewish holidays I tend to get a bit contemplative. So, with these reflections, please take my salad offering. And simply skip the reflections if they are a bore, I understand completely. You want the food! That’s what I’m here for too.
- 4 cups arugula
- ½ cup pomegranate seeds
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- In a large salad bowl, combine arugula and pomegranate seeds
- Drizzle with olive oil and vinegar
- Toss and serve
This super simple gluten free Rosh Hashanah salad is best made just before serving so that it is as fresh as possible. Let the sweet tartness of the pomegranate seeds enhance the bitter taste of the greens. Our family will welcome the new year and new school with this bountiful salad. We will miss old friends, look forward to being in touch with them and embrace new ones.