Canny cooks like to incorporate symbolic foods into salads to be served at the beginning of the Rosh Hashanah meal, such as this butternut squash and spinach salad. The symbolic foods have accompanying verses we recite at the table that play on the names of each food. In this recipe, butternut squash stands in for “Kara” or gourd, and as we eat this special food, we ask that any evil decree be torn (kara) to bits.
Butternut and Spinach Salad with Sesame and Honey Dressing
Yield: 6 servings
- 1 pound butternut squash, seeded, peeled, cut into wedges
- 2 teaspoons olive oil
- 2 teaspoons honey
- 2 teaspoons sesame seeds
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 2 teaspoons wholegrain mustard
- 5 ounce package baby spinach leaves
- 5 ounces toasted pine nuts
- Salt and pepper to taste
- Preheat oven to 425°F. Line a baking sheet with non-stick baking paper. Place the butternut squash in a large bowl. Drizzle with 2 teaspoons oil and 2 teaspoons honey. Season with salt and pepper. Gently toss until the butternut squash is well coated. Place in a single layer on the paper-lined baking sheet. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.
- Combine the lemon juice, 2 tablespoons extra virgin olive oil, mustard and 1 tablespoons honey in a screw-top jar and shake until well combined. Season with salt and pepper.
- Place the butternut squash, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss to combine. Serve immediately.