Shivat HaMinim Salad


Happy birthday to the trees! The 15th of Shevat is the Rosh Hashanah (beginning of the year) for the trees. Growing up in Australia, where January is summertime, I fondly remember planting trees with my Tanach class on Tu BiShvat.

Several years ago, while on a visit to Israel during Tu BiShvat, I created this festive Tu BiShvat salad using all of the Shivat HaMinim (seven species of Israel). These ancient agricultural products – wheat, barley, grapes, figs, pomegranates, olives and dates – are all still grown in Israel. References to each of them can be found throughout Tanach.

I love planting fruits and vegetables with my own children each spring, which highlights the interconnection of nature, Tanach and halachah.

Shivat HaMinim Salad

Ingredients (yields 8 servings)

⅔ cup barley

Oil, for deep frying

1 tablespoon flour

5 cups arugula or spinach

1 cup green grapes, halved

½ cup pomegranate seeds

8 dried figs, quartered


¼ cup olive oil

2 tablespoons silan

Juice of 2 limes

½ teaspoon whole grain mustard

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper


Cook barley according to package directions. Set aside to cool.

Heat oil in a small pot over medium heat.

Toss ½ cup cooked barley with flour. Add to hot oil; fry for a few minutes, until golden and crispy. Set aside.

Prepare the dressing: Place all dressing ingredients into a small bowl. Whisk until combined.

Assemble salad: Place greens, grapes, pomegranate seeds, figs, remaining cooked barley into a large bowl. Pour dressing over; toss to combine. Garnish with fried barley.

● Recipe by Naomi Nachman from Perfect Flavors, shared with permission by Artscroll/Mesorah Publications. 

Naomi Nachman started her own kosher personal chef business, The Aussie Gourmet. She is sought after to give cooking demonstrations and produce kosher Chopped competitions, where she shares her immense enthusiasm for food.

© 2024 World Mizrachi

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