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Apple & Honey Salad with Candied Orange Peel

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The perfect salad to ring in Rosh Hashana, the Jewish New Year.

With less than a week to go chag is fast approaching. I am so overwhelmed by the outpouring of support from people around the world.

Each of you took the time to like and share my brisket recipe with those you love. I cannot tell you humbled I am knowing some of you will be making it for your family and friends this Yomtov.

As a huge big thank you, I created this easy salad inspired by the New Year traditions.

It’s loaded with tons of apples, cukes, candied oranges, figs and red onion on a bed of lettuce with a honey vinaigrette.

Dip the apple in the Honey

Make a Bracha loud and clear

L’Shana Tovah U’Mesuka …

For a Sweet New Year

Wishing you Shana Tova and may Hashem continue to shine His light on your homes and heart

xxx MM


Apple & Honey Salad with Candied Orange Peel

  • Author: Melissa Mayo




  • 2 packs Butter lettuce
  • 3 Persian cucumbers cut thinly on the diagonal
  • 1/4 red onion thinly sliced
  • 1/2 cup of candied orange peel
  • 1 red apple cut into chunks
  • 1 green apple cut into chunks
  • 6 dried figs cut into thin slivers
  • ½ cup walnuts coarsely chopped
  • ½ cup dried cranberries
  • Seed of a pomegranate *****
  • Chia seeds to garnish


  • ½ cup olive oil
  • ½ cup red wine or apple cider vinegar
  • 2 TBS whole grain mustard
  • 4 TBS honey
  • Lots of coarse salt & ground black pepper


To assemble, place lettuce on a platter. Arrange cucumber and red onion slices on top. Sprinkle evenly with chunks of apples and slivers of orange rind and dried figs.

Top with walnuts, cranberries, and pomegranate seeds *****. Garnish with Chia seeds

Whisk all the ingredients together. Drizzle over the salad just before serving.

***** I didn’t have pomegranates in my kitchen for the photo but please add them. The numerous seeds hint at the 613 mitzvot/commandments of the Torah and they also symbolize fruitfulness


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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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