Every year people try to find different recipes for the simanim, but together they make a really unique, beautiful and flavorful salad, all in one! Add pulled salmon to this dish and you are good to go.

Servings: 4


  • ½ cup black-eyed peas
  • 4 oz. butter lettuce
  • 1 leek, white part chopped
  • 1 gourd, peeled and chopped
  • 1 carrot, peeled and chopped
  • ½ beet, peeled and thinly sliced
  • 1 pomegranate, seeds removed
  • 6 dates, pitted and sliced
  • 1 apple, chopped
  • ½ cup extra virgin olive oil
  • ½ cup Balsamic vinegar*
  • 2 tablespoons honey
  • 1 teaspoon salt (I like pink Himalayan)


  1. Preheat oven to 375°F.
  2. Put black eyes peas in small pot and generously cover with water. Boil on high for 30-40 minutes or until soft but not mushy. Rinse and drain.
  3. Line a baking sheet with parchment paper and add leek, gourd and carrot. Drizzle with ¼ cup olive oil and a ½ teaspoon salt. Mix well and put in oven for 35 minutes or until golden.
  4. Mix the remaining ¼ cup olive oil with the balsamic vinegar, honey and salt in a small jar or bowl.
  5. In a large bowl add the lettuce, beet, pomegranate, dates and apple slices. Add leek, gourd and carrots. Mix with dressing right before serve. Serve warm or room temperature.

Notes and Tips

Be sure that the leek, gourd and carrots are all chopped to the same size so you avoid any burnt pieces.

*There is a custom not to use vinegar on Rosh Hashanah. You can replace the vinegar with lemon juice.