I am especially proud of this creation because I love to incorporate the simanim throughout my menu. This gorgeous, healthful and refreshing recipe satisfies so tastefully— I wouldn’t wait for the holidays to make it!. This recipe calls for cooked beets. You can use boiled, canned or roasted (my favorite!)

Times

Prep Time : 10 min
Ready Time : 10 min
Servings

8 to 10 Servings

Ingredients

⅓ cup pomegranate juice
3 tablespoons honey
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 baby spinach, washed and dried
1 gala or pink lady apple, cored and thinly sliced
1 large carrot, peeled and made into ribbons using peeler
1½ cup quartered cooked beets
¼ cup pomegranate seeds
Kosher salt
Freshly ground black pepper
Directions

In a small bowl, whisk together pomegranate juice, honey, olive oil, and balsamic vinegar. Set aside.
Place spinach on a large platter as the salad base. Artfully arrange apples, carrots, and beets on the spinach. Sprinkle with pomegranate seeds. Drizzle the dressing over the top, and season with salt and pepper to taste; or serve the salad undressed, and let your guests add dressing to their own plate.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.