Tishrei Arugula and Fig Salad by Vanessa Haberman |@platesandpetals


This “Tishrei Arugula and Fig Salad” is perfect for Rosh Hashana meals and is packed with delicious flavor from every different angle: peppery arugula, sweet and juicy figs, salty and deep lamb “bacon” and earthy toasted pine nuts. A drizzle of tahini followed by savory harissa dressing make it a show stopper!!


Tishrei Arugula and Fig Salad
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  1. 1 package arugula
  2. 4-5 figs, quartered or cut into eighths if very large
  3. 4 pieces “facon of choice” crisped on a parchment lined baking sheet on 400 until the edges are curling and golden
  4. 1/4 cup toasted pine nuts (350 spread out on a parchment lined baking sheet about 5-6 minutes but watch so they don’t burn)
  5. Drizzle of tahini
Harissa Dressing
  1. 1 heaping table spoon harissa spice
  2. 1/4 cup olive oil
  3. Juice of half a lemon
  4. Salt to taste
  1. Assemble salad
  2. Mix dressing in a jar: adjust lemon, harissa, and salt to your liking.
  3. Spoon over the salad and enjoy!
KosherGuru - Bringing Anything and Everything Kosher to the Masses https://thekosherguru.com/
Vanessa Haberman is a recipe developer and food stylist. She loves using seasonal ingredients to create new and interesting dishes across different cuisines, with Mediterranean and Thai being favorites. Her cooking requires minimal prep, and utilizes fresh veggies and herbs to create a pop of flavor. You can follow along with her @platesandpetals where she shares the fabulous food she makes for her always busy table of family and friends!

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