In the old days, I’d have been glad to be invited to someone’s home for a Rosh Hashana meal. Nowadays, however, I am relieved to spend Rosh Hashana in my own home, even if it means I do all of the cooking and cleaning. Why? Because I don’t think there is any holiday meal with more carbs than a Rosh Hashana dinner. The honey-sweetened challah, apples dipped in honey, pomegranates with honey, sweet noodle kugel, tzimis with prunes and apricots, honey cake… Even the brisket tends to be sweet – made with pomegranate juice, plums, and even – to my horror – Coke.
Although I don’t indulge in sweetened food, even on the holiday that demands eating them, I do like to have a traditional food on the table. This year I’ve decided to go with a pomegranate, so I’ve come up with a wonderful pomegranate salad. Pomegranate is full of sweetness, and combined with the peppery, slightly bitter flavor of arugula, you have an incredible combination of rich tastes – contrasting, yet complementary. And the mustard in the dressing brings in just the right amount of seasoning and adds a nice texture to the salad as well. The lemon gives it all the perfect touch of tanginess.
Even better, you’d be hard pressed to find more healthful foods than pomegranate and arugula. So, while I won’t be having any honey this year, I can’t think of anything sweeter than welcoming the new year by doing something great for my body – feeding it a low carb, nutrient-dense, and delicious arugula and pomegranate salad.
- 4 cups young arugula leaves, rinsed and dried
- 1 cup pomegranate seeds
- 1/3 cup olive oil
- Juice of one lemon
- ½ a teaspoon Dijon mustard (the kind with the seeds)
- Salt & coarsely ground pepper to taste
- Coarsely chop the Arugula and place in a large salad bowl and add the pomegranate seeds.
- Combine the olive oil, lemon juice, in a salad dressing shaker or a small jar with a tight fitting top.
- Shake well and pour over salad.
- Toss and serve.