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Fresh Pomegranate, Feta, & Chipotle Salad from Stephanie Goldfarb

Rosh HaShanah Salad from Award-Winning Chef and Incredible Jewish Professional

Stephanie Goldfarb is the Director of Community Engagement, Chicago for Honeymoon Israel. She is also an award-winning chef! In 2014, she was named America’s Best Cook by the Food Network. We asked her to share her favorite go-to recipe for the new year and she shared this delicious pomegranate salad.


Ingredients

2 cups fresh feta cheese in water

1 ½ cup fresh pomegranate seeds

1 small shallot, minced

1 cup green olives (I like Castelvetrano here), pitted and chopped roughly

1 canned chipotle in adobo, minced

1 tsp adobo sauce from the same can

¼ cup extra virgin olive oil

3 tbs pomegranate molasses

2 tbs lemon juice

Kosher salt and crushed black pepper to taste

¾ cup mint leaves, torn

½ cup shelled pistachios, toasted and chopped

Directions

Place the feta, pomegranate seeds, shallot, and olives in a large bowl. Set aside.

In a small bowl, mix together the chipotle, adobo sauce, olive oil, pomegranate molasses, lemon juice, and a few pinches of salt and pepper. Stir and adjust for seasoning.

Pour dressing over salad and toss. Garnish with pistachios and mint, toss again, and enjoy!


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