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.
4 cups arugula
1/2 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
Member recipes are not tested by the CHOW food team.