Broccoli Kugel
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evergreen
Kosher Market
As seen in the 2025 Evergreen Yom Tov Planner! When I plan a Yom Tov menu, I always like to include something that feels a little extra elegant. Something that elevates the table beyond the usual. This roasted leek and blood orange salad does just that. The caramelized leeks paired with vibrant citrus, paper-thin fennel, and a touch of seed crunch create layers of flavor that feel both refined and refreshing.
By Faigy Reiner
Preheat the oven to 350 degrees. Line baking paper. Set aside
Salad Topping: In a bowl, combine the pecans, sunflower seeds, pumpkin seeds, sesame seeds, egg white, rosemary, salt, and cayenne. Mix until everything is well-coated. Spread the mixture evenly on the prepared baking sheet. Bake for 15 minutes, then remove, break the topping into clusters or small pieces, and return to the oven for another 10 minutes. Let cool completely and store in an airtight container for up to 2 weeks.
Dressing: Combine all ingredients in a jar or sealed container. Shake vigorously until the dressing is smooth, creamy, and well emulsified. Adjust salt and pepper to taste.
Roasted Leeks: Preheat oven to 425 degrees. Trim and slice the leeks into 1-inch rounds. Rinse thoroughly to remove any grit. Arrange the rounds on a parchment-lined baking sheet, drizzled with olive oil, and sprinkle with salt. Roast for 20 minutes, flipping halfway through for even caramelization.
Assemble: To assemble the salad: Layer the greens first, followed by the fennel, radishes, blood orange slices, and roasted leeks. Sprinkle the seed granola over the top, then finish with a generous drizzle of the dressing. Enjoy!
