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Shivat HaMinim Salad

Shivat Haminim Salad Pg. 57

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.

  • Duration
  • 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.