During Tu B’Shevat, we celebrate the new year of the trees by enjoying all that their bounty gives us. It is a special time of year where the first fruits are blossoming and we partake in holiday celebrations by planting trees, enjoying nature, and eating dried fruits and nuts.

Another one of the traditions surrounding this special, although underrated holidays, is to enjoy the seven species of Israel. The Seven species refers to agricultural products whose first fruits of the season were the only acceptable offerings in the Temple during ancient days.

The Seven Species are: Wheat, Barley, Grapes, Figs, Pomegranates, Olives (oil) and Dates (honey). These species are especially significant because of their connection to the Land of Israel and also because they provide necessary combined nutrients for us to live.

This dish uses the seven species to make a salad that is anything but boring. Each bite is full of sweet fruit, crunchy textures from the nuts, seeds and cucumbers and packed with lots of great nutrition. The homemade fig dressing ties all of the flavors together beautifully, and the variety of colors and textures make this a salad that is not only nice to look at but eat as well.

Seven Species Salad for Tu B’Shevat

Ingredients

  • 1/2 cup pearled barley
  • 1/2 cup wheat quinoa
  • 1/4 cup golden raisins
  • 1/4 cup dates, depitted
  • 4 ounces. freshly, washed arugula
  • 1 cucumber
  • 1/4 cup pistachios
  • 3 tablespoons pomegranate seeds
  • 1 1/2 tablespoons fig jam
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar

Directions

  1. Cook and cool the barley and quinoa as directed on the package, or use pre-cooked grains.
  2. While grains are cooking, make the dressing by adding together the fig jam, olive oil and balsamic vinegar and whisk until thoroughly combined.
  3. Wash, peel and chop the cucumber and set aside.
  4. Chop the depitted dates and set aside.
  5. In a large bowl, combine the cooked barley, quinoa and arugula. Gently mix to combine. Add the chopped cucumber, chopped dates, raisins, pistachios and pomegranate seeds and gently toss to combine.
  6. Once the salad is evenly tossed, add the dressing (to taste — you probably won’t need all of it) 1 tablespoon at a time. Gently toss and enjoy.

This article appeared in Jewish News.

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