Green Bean–Pomegranate Salad withHoney Dressing

This bright green bean–pomegranate salad brings colour, freshness and a little sweetness
to a Rosh Hashanah table. Crisp beans, juicy pomegranate seeds and a light honey dressing
make it especially welcome beside glazed salmon or a rich meat main. It is simple to
prepare, but feels celebratory enough for the holiday.

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Green Bean–Pomegranate Salad with Honey Dressing

Calories 91kcal

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Servings

8 servings

1x2x3x

Ingredients

• 800 g green beans
• Seeds of 1 pomegranate
• 2 tablespoons chopped parsley
• 3 tablespoons olive oil
• 1½ tablespoon honey
• 1 tablespoon kosher grape juice
• ½ teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Blanch the green beans in salted water for 4 –5 minutes. Drain well and allow them to cool.
• Whisk together the olive oil, honey, grape juice, salt and pepper until the dressing is smooth.
• Toss the green beans with the pomegranate seeds and parsley. Drizzle with the dressing just before serving.

Nutrition

Nutrition Facts

Green Bean–Pomegranate Salad with Honey Dressing

Amount per Serving

Calories

91

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Sodium

 

152

mg

7

%

Potassium

 

221

mg

6

%

Carbohydrates

 

11

g

4

%

Fiber

 

3

g

13

%

Sugar

 

7

g

8

%

Protein

 

2

g

4

%

Vitamin A

 

775

IU

16

%

Vitamin C

 

14

mg

17

%

Calcium

 

39

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Kitchen Notes
The beans and dressing can be prepared in advance. Toss the salad shortly before serving
so that the beans keep their colour and snap. Serve it as a crisp counterpoint to glazed
salmon or a rich meat main. Keep the pomegranate as the festive accent, and use the
freshest green beans available.

Recipe and photograph credit: ©2026 Shira Deutsch / Deutsch-Fehérváry Mercédesz, Modern Jewish Table. All rights reserved.