“May it be your will, Hashem, our G-d and the G-d of our forefathers, that the decree of our sentence be torn asunder; and may your merits be proclaimed before you.”
“May it be your will, Hashem, our G-d and the G-d of our forefathers, that our adversaries be removed.”
Chef Jordona’s Rosh Hashanah Simanim Kale Salad
2 Tablespoons Vinegar (Red Wine, Apple Cider, Rice Wine, etc.)
2 Tablespoons Extra-Virgin Olive Oil
1 Teaspoon Honey
1 Teaspoon Whole Grain Dijon Mustard
¼ Teaspoon Salt
⅛ Teaspoon Black Pepper
1 Medium Butternut Squash, peeled, de-seeded, and cubed into ½-inch pieces
3 Red Beets, peeled and cubed into ½-inch pieces
1 (15.5 Oz/439 G) Can Chickpeas, rinsed and drained
Salt and Freshly Ground Pepper, to taste
1 Teaspoon Chili Powder
½ Teaspoon Cumin
1 Teaspoon Paprika
2 Tablespoons Olive Oil
Preheat oven to 400°
In a medium bowl, individually toss squash, beets, and chickpeas with oil, chili powder, cumin, paprika, and honey. – *TIP – Keep the beats, butternut squash and chickpeas all separate during this process so the beets don’t bleed onto everything.
Spread everything onto a parchment-lined rimmed baking sheet and roast for about 25 minutes or until squash and beets are fork tender and lightly browned. Remove from oven and let cool.
Meanwhile, remove inner ribs from kale leaves and finely chop them. Transfer to a serving bowl and drizzle with dressing. Top with roasted squash, beets and chickpeas and serve.