Good Omens Salad For Rosh Hashanah With A Honey-Tamarind Vinaigrette

• 1 bunch swiss chard, stems removed and coarsely chopped
• 4 fresh beets, roasted and diced
• 1 small butternut squash, roasted and diced
• 1/2 cup pomegranate seeds
• 1/4 cup leeks, chopped
• 1 1/2 heaping tbsps tamarind concentrate
• 2 teaspoons extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 2 teaspoons fresh basil leaves, minced
• freshly squeezed lemon juice (optional)
• salt
• freshly ground black pepper
• 1/4 cup black eyed peas, cooked
• 1/2 avocado, sliced into wedges

1. Combine fruit, vegetables and black eyed peas into a large bowl. (Tip: the Beets will "bleed", so add them just before serving to prevent them from turning the whole salad red)
2. In a separate smaller bowl, combine tamarind, olive oil, vinegar, basil, and salt and pepper to taste. Blend well. (*Note: I used a store-bought tamarind concentrate that already had sugar and lemon added. If vinaigrette is made and lacks either sweetness or tartness, alternate between adding lemon and honey until desired taste is reached. flavors should be balanced, but the strong flavor of tamarind should still be detectable.) pour over salad and toss.

swiss chard, fresh beets, butternut squash, pomegranate seeds, leeks, concentrate, extra virgin olive oil, balsamic vinegar, fresh basil, freshly squeezed lemon juice, salt, freshly ground black pepper, black eyed peas, avocado

Taken from food52.com/recipes/38365-good-omens-salad-for-rosh-hashanah-with-a-honey-tamarind-vinaigrette (may not work)