Every year around this time my DMs are flooded with questions about what to make for Rosh Hashanah dinner so this year I got my act together (albeit a little late to go-time) and put together what I think is a dream Rosh Hashanah Menu!
This Rosh Hashanah Menu is packed with fresh, vibrant flavors that nod to the holiday traditions: think apples, honey, pomegranate, and plenty of color on the table. It’s California cooking with a celebratory twist (not entirely traditional), and perfect for gathering friends and family to ring in a sweet new year.
Table of Contents
Rosh Hashanah Menu
Appetizers / Starters
- Whipped Feta - creamy, tangy, lush, and perfect for dipping and sharing
Salads & Vegetables
- Winter Greens Salad - peppery greens with an elegant dressing
- Roasted Brussels Sprouts Salad - caramelized, smoky edges with richness that pairs beautifully with fresher courses
- Cucumber Salad - crisp, cooling, and simple, the perfect balance to richer mains
- Deconstructed Falafel Salad - crunchy, herby, bright, with Middle Eastern flair
Mains
- Roasted Chicken - warm, comforting, and crowd-pleasing, a centerpiece that feels like home
- Blackened Salmon with Avocado Cucumber Salsa - bold spice meets cool salsa, vibrant and celebratory
- Garlic and Thyme Brisket - the best brisket you'll ever make, sorry not sorry.
Sides & Roots
- Smoked Sweet Potatoes - sweet, smoky, hearty, and a nod to autumn harvest. Skip the smoker and just roast these in the oven. Feel free to ditch the feta if desired!
Desserts
- Apple Cake - fluffy, warmly spiced, and symbolic of sweetness for the year ahead
- Apple Crisp - rustic, cozy, and comforting, the perfect warm finish
More is more when it comes to apples so we're just going for it!! Happy cooking and eating friends! Sending big love to everyone regardless of if you're celebrating or not!! I love and appreciate each of you 🙂
Let's quickly dive into prep for this Rosh Hashanah Menu:
Appetizers / Starters
- Whipped Feta: Can be made 1–2 days ahead and stored in the fridge. Bring to room temp and give it a stir before serving, then drizzle fresh honey on top.
Salads & Vegetables
- Winter Greens Salad with Pecorino Dressing: Make the dressing 2–3 days ahead. Wash/dry greens a day ahead and keep wrapped in paper towels in the fridge. Toss together right before serving.
- Roasted Brussels Sprouts Salad: You can trim and halve the sprouts a day in advance. Roast the day of for best flavor and crispness, but the vinaigrette or toppings can be prepped earlier.
- Cucumber Salad: Best to do day of TBH.
- Deconstructed Falafel Salad: Make the dressing, roast chickpeas, and prep the veggie components a day ahead. Store separately and assemble just before serving so it stays crunchy.
Mains
- Roasted Chicken: You can brine the chicken 2 days ahead of time. Roast fresh day-of so the skin stays crisp.
- Blackened Salmon with Avocado Cucumber Salsa: The spice rub can be mixed days ahead. Salmon can be rubbed and refrigerated a few hours before cooking. Make the salsa right before serving so the avocado doesn’t brown.
Sides & Roots
- Smoked Sweet Potatoes: Potatoes can be scrubbed and even par-roasted a day ahead.
Desserts
- Apple Cake: Can be baked 1–2 days ahead, wrapped tightly, and stored at room temp. Dust with powdered sugar right before serving (optional).
- Apple Crisp: Assemble the topping (butter + oats + sugar mix) 2–3 days ahead and store in the fridge. Slice apples the morning of and pile with the topping and then wrap with plastic wrap to keep it from oxidizing too much. Bake as you are sitting down for dinner for that warm, bubbling top.
link to "jump to recipe" has stopped working on phone app and laptop.. I've got a mac so that could be issue?
It doesn't work for me either, I'm on an android cell.
on it!! will tell our developer!