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 parsely leaves.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 Subscribe Now.
Nutrition information is based on 6 servings using barley and no optional ingredients.