The salad is pictured with goat cheese but is absolutely delicious without it as well. It’s perfect for your Rosh Hashana table! .
Dressing:
1/3 cup balsamic
1 cup extra virgin olive oil
1 large clove garlic
1 tbsp silan
1 tbsp Dijon
Salt and pepper .
Salad:
Kale
Butternut squash, cubed into tiny squares and roasted until crispy (salt, pepper, extra virgin olive oil – roasted in a single layer at 400° for about 25 minutes)
Pomegranate seeds
Apple chips
Grated carrots
Medjool Dates, chopped
Goat cheese if dairy (optional)
Erin Eats 