Healthy recipes for your Rosh Hashanah table

    apple muffins
    Photo: Dena Gershkovich

    Are you looking for new recipes this Jewish New Year? Here are some that feature Rosh Hashanah symbolic foods, or simanim, such as beets, carrots, pomegranates, dates, and ­– of course – apples and honey. Enjoy these tasty and nutritious recipes on Rosh Hashanah and beyond!

    Beet, Carrot and Cucumber Salad

    beet carrot salad
    Photo: Dena Gershkovich

    This easy side salad is perfect as an appetizer. It’s a colorful dish with a natural, satisfying crunch.

    Salad ingredients:

    beet carrot salad
    Photo: Dena Gershkovich
    • 2 large carrots (about 2 cups), peeled and chopped into thin circles
    • 1 medium cucumber (about 1 cup), peeled in stripes and chopped into thin circles
    • 1 beet (about 1 cup), peeled and thinly sliced
    • ½ cup chopped parsley

    Dressing ingredients:

    • ½ cup olive oil
    • Juice from ¾ of a lemon
    • ½ teaspoon garlic powder
    • ½ teaspoon ground mustard
    • ¼ teaspoon sea salt
    • Pepper to taste


    Whisk dressing ingredients together in a small bowl. Pour dressing over vegetables. Mix well.

    Pomegranate and Roasted Nut Salad with Honey Balsamic Dressing

    Photo: Dena Gershkovich

    Crunchy, creamy and sweet, this salad is a delightful way to start your year.

    Salad ingredients:

    • 7 to 9 cups spinach leaves
    • 1 cup strawberries, quartered
    • 1 ½ cups pomegranate seeds
    • 2 cups roasted nuts (recipe below)
    Photo: Dena Gershkovich

    Roasted nuts ingredients:

    • 1 ½ cups raw pecan halves
    • ½ cup sliced almonds
    • ¼ cup coconut oil, melted
    • ¼ cup maple syrup
    • 1 teaspoon vanilla
    • 1 ½ teaspoons cinnamon
    • ½ teaspoon sea salt
    • Pinch of cloves

    Honey Balsamic dressing ingredients:

    • 2 tablespoons balsamic vinegar
    • 3 tablespoons light mayonnaise or avocado oil mayonnaise
    • 1 ½ tablespoons honey
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 1 tablespoon water
    • ½ teaspoon garlic powder
    • ¼ teaspoon sea salt
    • Pinch of pepper


    Preheat oven to 400 F. Line a baking sheet with parchment paper.

    Mix pecans, almonds, coconut oil, syrup, vanilla, cinnamon, salt and cloves together in a large mixing bowl. Pour nut mixture onto baking sheet and spread out in an even layer. Bake for 10 to 12 minutes, tossing midway through.

    While nuts are baking, combine dressing ingredients in a leak-proof container or jar. Shake to mix. Set aside.

    In a large salad bowl, combine spinach leaves, strawberries and pomegranate seeds. Pour dressing over salad, tossing to coat. Gently toss in roasted nuts.

    (Note: If you prefer a less crunchy salad, don’t add all nuts. Leftover nuts can be served for dessert.)

    Almond Butter Dessert Dates

    almond butter dates dessert
    Photo: Dena Gershkovich

    With hints of almond butter, cocoa and coconut, these chocolate-stuffed dates are decadent and nutritious. An added bonus is that you can prepare them in advance, since they’re stored in the freezer anyway.

    Photo: Dena Gershkovich


    • 15 to 20 dried Medjool dates
    • ¼ cup dark chocolate chips, plus 30 to 40 chips for stuffing dates
    • ⅓ cup almond butter
    • 2 tablespoons coconut oil
    • 2 teaspoons cocoa powder
    • 1 tablespoon maple syrup
    • Sea salt, for topping


    Carefully slice dates and remove pits. Insert about 2 chocolate chips into the center of each date.

    In a medium saucepan over a medium-low flame, melt ¼ cup chocolate chips, almond butter, coconut oil, cocoa powder and maple syrup. Stir ingredients together using a wooden spoon.

    Arrange dates in a parchment-lined container or baking sheet. Drizzle or pour almond butter mixture over dates. Sprinkle sea salt on top of dates.

    Freeze dates for 2 to 3 hours or overnight. Let dates thaw for several minutes before eating.

    Apple Cinnamon Honey Muffins

    apple muffins
    Photo: Dena Gershkovich

    A fluffy twist on a Rosh Hashanah classic, these muffins will soon be your favorite way to enjoy apples and honey. Makes 12 muffins.


    apple muffins
    Photo: Dena Gershkovich
    • 1 ½ cup flour
    • ½ cup old fashioned oats
    • 3 teaspoons baking powder
    • 2 teaspoons cinnamon
    • 1 cup almond milk
    • ½ cup honey
    • ¼ cup Earth Balance, melted
    • ¼ cup sugar
    • ½ teaspoon salt
    • ½ teaspoon vanilla
    • 1 large egg
    • 1 medium red apple (about 1 cup), peeled and finely chopped


    Preheat oven to 400 F. Line or grease a muffin tin.

    Combine flour, oats, cinnamon and baking powder in a medium mixing bowl. Set aside.

    In a large mixing bowl, mix almond milk, honey, Earth Balance, sugar, salt and vanilla together. Add egg and mix.

    Add dry ingredients to wet ingredients in several additions, mixing well between each addition. Fold in apple gently with a spatula.

    Transfer batter to lined muffin tins using a ladle or two tablespoons. Fill each muffin cup ¾ of the way full.

    Bake muffins for about 20 minutes, or until a toothpick comes out clean.

    Wishing you a year as sweet as these apple and honey muffins! Happy (and healthy) cooking!

    Dena Gershkovich is a writer, recipe developer and future dietitian. She holds a BS in Dietetics and a BA in Journalism from the University of Maryland. Follow Dena on her blog (The Artsy Palate) and on Instagram (@theartsypalate) to see more of her work!