Bring the flavor of fall to your dinner table with this colorful seasonal recipe. Lets be honest. Salads can become repetitive and boring….quickly. I love to mix it up by utilizing the vegetables and fruits of the season. Autumn is filled with delicious options including an array of squash, pumpkin and other fruits. Never forget that we eat first with our eyes. Creating this colorful dish with varied pigments and textures is sure to satisfy guests.

Pumpkin and squash are a highly neglected fruit in popular cooking. Other than pumpkin pie on Thanksgiving and the occasional soup they are pretty absent from the menu. This native North American fruit came to Europe and the East via the Portuguese. Jewish dishes featuring pumpkin are usually a sign of sephardic influence as Northern Europeans generally ignored the plant.

In addition to its delightful flavor, this comforting salads ingredients are powerful symbols for the Jewish home. Both pumpkin seeds and pomegranate seeds symbolize fertility and abundance. In Judaism, the pomegranate is said to have 613 seeds symbolizing the 613 mitzvot of the Torah. That is why it is customary to eat pomegranate seeds on Rosh Hashanah (Jewish new year) to pray for a year of abundance and good deeds.

Whether you make this dish for its delicious flavor or for its spiritual background I think you will definitely enjoy this simple recipe.


  • 3-4 cups arugula
  • 1/2 medium kabocha squash (if you can’t find another squash will work like acorn or red kuri)
  • 3 golden baby beets
  • 3 red baby beets
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 ripe organic persimmon
  • 1/4 cup pomegranate seeds
  • 1/4 cup raw pumpkin seeds

Salad Dressing

  • 1/4 cup olive oil
  • 1-2 teaspoons balsamic vinegar
  • juice of half a lemon
  • salt and peppar to taste
  • 1/2 teaspoon fresh thyme (2-3 sprigs)

{Gluten-Free, Parve, Dairy-Free}

Serves 4-6


  1. Clean, peel and chop the beets in quarters. Wash the Kabocha squash and cut in half cleaning out the seeds and gunk. Cut into 1/2 inch slices. Toss the beets and squash in the olive oil.
  2. Preheat over to 400 degrees F (200 degrees c). Fill a deep baking dish with the beets . Cover the baking dish with aluminum foil and bake for 25 minutes. Add the squash to the baking dish and cook for an additional 20 minutes.
  3. In a large bowl toss together the arugula, squash, beets, sliced persimmon, pumpkin seeds and pomegranate seeds. Whisk together salad dressing ingredients. Drizzle in vinaigrette and toss a few more times. Plate to serve.

FullSizeRender (42)

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