In Honor of Tu B’Shvat: Shivat HaMinim Salad



Shivat HaMinim Salad

  When Tu B’Shvat rolls around we always make a habit of cooking with the Shivat HaMinim, the 7 agricultural products enumerated in the      Torah as special to the Land of Israel. In honor of my move I figured, why wait? Barley, wheat, figs, dates, grapes, pomegranates and olive    (oil) are all represented in this salad. The honey is a nod to the land of milk and honey and even the red wine vinegar is a further play on the  grape theme. This sweet salad owes its nice crunch to an impulse buy. When I was almost finished shopping for this recipe I spied a generic  brand of grape-nuts. There, in big letters on the cereal box it said “Wheat and Barley Nuggets” – it was just calling my name – a welcome  upgrade from the donuts that always spoke to me during previous supermarket excursions.



  •  Prep Time : 10 min
  •  Ready Time : 10 min


4-6 Servings


  • 3 cups cooked barley or Israeli couscous (such as Osem Israeli (Pearl) Couscous)
  • 1/4 cup dried figs, chopped or 3 fresh figs, quartered
  • 1/4 cup pitted dates, sliced in rings or chopped
  • 1/4 cup seedless grapes, halved
  • 1/4 cup pomegranate seeds
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1 tablespoon country Dijon mustard
  • 1/4 cup wheat and barley nuggets cereal (such as Grape-Nuts), optional
  • 2 tablespoons parsley leaves, torn


Combine barley, figs, dates, grapes and pomegranate seeds in a large bowl. Place oil, honey, vinegar and mustard in a small bowl and whisk to combine. Pour dressing over barley salad and toss to coat well. Just before serving add cereal and toss to evenly distribute. Garnish with parsely leaves.


From our friends at
As seen in Joy of Kosher with Jamie Geller Magazine (Winter 2012) –

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