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Baharat Spiced Salad

A vibrant mix of ingredients - spiced kasha, cucumbers, apples, avocado, pistachios, and pomegranate seeds, topped with a luscious pomegranate vinaigrette. An inventive fusion of Ashkenazi and Sephardic/Mizrahi flavors, celebrating Jewish cultural diversity.

By Debbie Kornberg

If I was to self-identify my Jewish heritage, I would call myself an Ashke-Phardi. While my DNA tells me I am VERY Ashkenazi, my heart loves everything Sephardic and Mizrahi. This can often be reflected in my cooking where I take my Ashkenazi upbringing and discover new pathway with the enchanting Sephardic/Mizrahi culture. This Jewish New Year’s Salad is just an example of how we can take our rich traditions and weave together the multi-faceted tapestry of Jewish culture creating new traditions for the holidays to come.



1 tsp. + 1/2 cup SPICE + LEAF Galili Olive Oil

1/2 cup Kasha, uncooked

1 tsp. + 1/2 tsp. SPICE + LEAF Baharat Spice Blend

3/4 cup Water

Pinch of Salt

1/4 tsp. Sugar

2 - 3 Garlic Cloves

1/4 cup Apple Cider Vinegar

1/4 cup Honey

3 Tbsp. Pomegranate Juice

4 cups Spring Mix or Arugula 

1 cup Spiced Kasha, cooked as instructed below*

1/2 English Cucumber, skin on, halved & sliced thin 

1/2 Apple, sliced into 1” sticks

1/2 Avocado, chopped small

1/3 cup Roasted Pistachios, chopped

1/2 cup Pomegranate Seeds


Cooking Instructions: 

*Spiced Kasha: Turn stove a medium heat. Using medium size pot, add 1/2 tsp. olive oil and add 1/2 cup of kasha. Stir regularly for about 2 minutes. Add 1 tsp. of Baharat blend and continue stirring for about another minute. Add 3/4 cup water. Simmer for about 7 minutes. After kasha is cooked, place immediately in bowl and let sit for a good 5 minutes to cool. Then either using a fork or your hands, break up kasha so grains are separated and there are no clumps. Add pinch of salt. Mix well. Add remaining 1/2 tsp. of Baharat Spice Blend and 1/4 tsp sugar.


Pomegranate Vinaigrette Using food processor, mince garlic clove. Then add all remaining ingredients: vegetable oil, apple cider vinegar, pomegranate juice, and honey. Mix very well in food processor. Set aside until ready to use. 


Building your salad: Using a large bowl, add arugula then kasha. Toss salad. Follow by adding cucumbers, apples, and avocado. Top salad with chopped pistachios and pomegranate seeds. Ready to be served! Shana Tova! If not serving right away, do not dress salad and just leave on side.

Baharat Spice Blend

Baharat Spice Blend

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