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
- 4-6 ServingsServings
- 3 cups cooked barley or Israeli 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
1. Combine barley, figs, dates, grapes and pomegranate seeds in a large bowl.
2. 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 parsley leaves.