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CELEBRATE A
SWEET NEW YEAR



Rosh Hashanah—meaning “head of the year” in Hebrew—is the Jewish new year. This year, it begins at sundown on Friday, September 11, when Jewish communities around the world will welcome the year 5787. To wish someone a happy new year, you can simply say Shana Tova, which directly translates as “a good year.”


Rosh Hashanah is a time to come together with family and friends, reflect on the year that has passed, and look ahead with hope to the year to come. It is also filled with meaningful traditions, from gathering for meals and attending synagogue services, to hearing the sound of the shofar (a ceremonial ram’s horn).


There are many symbolic foods that play a very important role in Rosh Hashanah celebrations. Known as simanim, they represent our hopes and wishes for the year ahead.


The recipe below for a colourful simanim salad brings many of these traditional ingredients together in one delicious dish, including pomegranate, carrots, beets, dates, squash, apples, and honey.



Salad Example

SIMANIM SALAD


This recipe is made for a crowd, so feel free to adjust the quantities to suit your table.



INGREDIENTS



Salad

  • 1 lb mixed greens
  • 3 acorn squashes, cut into rings
  • 3 beets, peeled and cut into wedges
  • 1 bunch heirloom carrots, peeled and sliced on the bias
  • 3/4 cup pecans
  • 1 heaping tbsp date syrup
  • Pinch of cinnamon
  • 1 large Honeycrisp apple, thinly sliced
  • 1/2 cup pomegranate seeds
  • 1/4 cup olive oil, divided
  • Kosher salt and pepper, to taste
  • Optional: edible flower petals for garnish

Cider and Honey Vinigrette

  • 1–2 garlic cloves, minced
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/3 cup apple cider vinegar
  • 2 tsp lemon juice
  • 1 1/4 cups extra virgin olive oil
  • Freshly ground pepper and salt, to taste


DIRECTIONS



1.

Preheat the oven to 375°F.

2.

Season the squash with half the olive oil, as well as salt and pepper. Roast until the edges are just starting to brown, about 20–25 minutes, flipping once.

3.

Season the carrots with the remaining olive oil, salt, and pepper. Roast until the edges are just starting to brown, about 20 minutes.

4.

Steam the beets until tender with a fork.

5.

Line a small sheet pan with foil or parchment paper. Toss the pecans with the date syrup until evenly coated and toast for 4–5 minutes, watching carefully to make sure they don’t burn.

6.

Let the cooked vegetables cool to room temperature. While they cool, make the vinaigrette by whisking all the dressing ingredients together.

7.

Arrange the mixed greens on a serving platter and layer with the cooked vegetables, apple slices, pomegranate seeds and pecans. Garnish with edible flower petals, if using, and serve with the cider and honey vinaigrette.





SEND SWEET WISHES
FOR THE NEW YEAR


Rosh Hashanah is a wonderful time to connect with the people who matter to us and wish them well for the year ahead.


Say Shana Tova to someone special with a UJA card, while also making a meaningful gift.

Tribute Card Examples


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