Benefits of Pomegranates and Significance On Rosh Hashanah

This ancient fruit, prized for its juice and seeds (called arils), is mentioned in the Bible as one  of the seven most bountiful agriculture products of ancient Israel associated with fertility and sensuality.

In biblical times, pomegranates were used to add tart flavors to ancient dishes before lemons and tomatoes were discovered. Since then, pomegranates have been used to add unique and complex dimensions to soups, stews, sauces, chutneys and desserts. They may be juiced, dried, reduced, ground or pressed into pomegranate oil.

Today, pomegranates are prized for their antioxidant and potent nutritional value, just as they were in ancient Egypt when the seeds were believed to heal intestinal disorders. Juice, molasses and arils are used in a wide range of applications including cocktails, glazes, simmer sauces, and toppings for green salads and vegetable dishes.

Please enjoy the following salad with this nutritious powerhouse!

Pomegranate, Avocado, Kale and Brussels Sprout Salad 


  • 1 bunch of kale, center ribs removed, leaves thinly sliced 
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided 
  • 2 cups thinly sliced Brussels sprouts  
  • Sea salt 
  • 1 small shallot, minced 
  • Juice of ½ lemon (About 1½ tablespoons juice) 
  • 2 teaspoons unpasteurized maple syrup 
  • Fresh ground pepper 
  • ¾ cup pomegranate arils 
  • ½ ripe avocado, diced 


  1. Place the sliced kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and add a pinch of salt. Massage the kale with olive oil (massage kale between your fingers) for a couple of minutes until it turns dark greens and feels very tender.  I also add 1 Tbsp of raw apple cider vinegar as well if you enjoy the taste. 
  2. Heat a tablespoon of olive oil in a large saucepan or skillet over medium-high heat. When hot, add the thinly sliced Brussels sprouts and cook for 2-3 minute until bright green and just tender. Transfer the sprouts to a plate and let cool to room temperature. 
  3. Dressing: In a small bowl, combine the shallot, lemon juice, maple syrup, and remaining 2 teaspoons olive oil. Season with salt and fresh ground pepper to taste and let stand for 5 minutes. 
  4. Add the cooled Brussels sprouts, pomegranate, and avocado to the bowl with the massaged kale. Drizzle with the dressing and gently toss to combine.