Fall fruits shine in this simple seasonal salad from Giora Shimoni. Sweet-tart apples and pomegranates are complemented by a homemade poppy seed dressing that you can make ahead for convenience. Because both pomegranates and apples both have symbolic significance for the Jewish New Year, Shimoni likes to serve this salad for lunch on Rosh Hashanah, when guests appreciate a light meal after the previous night's often heavier holiday meal. It's also a fitting addition to Sukkot or Thanksgiving menus.
Miri's Recipe Notes and Tips:
Because this is a simple salad, you'll want the best ingredients possible. Seek out your favorite local apple varieties to showcase. Choose a pomegranate that is firm and heavy for its size, with a leathery, unwrinkled skin.
Poppy seeds can go rancid quickly, so taste yours before you add them to the salad dressing.
The original recipe made a rather large amount of dressing, and more than needed for several salads. I halved the ingredient quantities for the salad dressing, and still had plenty left over. If you're entertaining a large crowd and want more dressing, you can multiply the quantities -- just be sure to scale up the lettuce and apple quantities too (unless your pomegranate is small, you should have plenty of seeds, even if you make a bigger salad.)
Need help getting the seeds out of your pomegranate? Check out Home Cooking Expert Peggy Trowbridge Fillipone's instructions here. Prefer a more visual guide? Local Food Expert Molly Watson offers another pomegranate seeding technique with photo instructions.
Updated by Miri Rotkovitz
- For the Dressing (can be a day in advance and stored in the refrigerator):
- 3 tablespoons white wine vinegar or unseasoned rice vinegar
- 1/4 cup plus 2 tablespoons sugar
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon dry mustard (or substitute prepared Dijon mustard)
- 1/4 to 1/3 cup onion (from about 1/2 small onion, peeled and chopped)
- 1/2 cup neutral-flavored oil, such as canola or grapeseed (or use extra virgin olive oil if you prefer)
- 1 3/4 teaspoons poppy seeds
- For the Salad (make just before serving):
- 1 large head of lettuce, or 5-ounce package mixed baby lettuce, rinsed and spun dry
- 1 pomegranate, seeded
- 1 large green apple, cored and sliced or chopped
For the Dressing:
1. In a blender or mini food processor, combine the vinegar, sugar, salt, mustard and onion. Pulse several times until well blended. With the machine running, slowly add the oil in a thin stream and blend until emulsified.
2. Pour dressing into a jar or cruet. Add the poppy seeds and shake well to combine. Store in the refrigerator, shaking well before serving.
For the salad:
1.Place the lettuce in a large bowl or arrange on a deep, wide serving platter.
Sprinkle with the pomegranate seeds and add the apple slices or cubes.
2. Just before serving, drizzle with about 1/4 of the poppy seed dressing and toss gently. Serve the remaining dressing on the side so guests can add more if desired.