Celebrate Tu Bishvat with a feast that honors the earth’s bounty in every bite. This curated collection of the best Tu Bishvat side dish recipes showcases the rich flavors and vibrant colors of fruits, nuts, and grains that make this holiday so special. From sweet and tangy salads to hearty grain dishes infused with dried fruits, these recipes are designed to elevate your holiday table.

Whether you’re planning a big celebratory meal or looking to add a touch of Tu Bishvat tradition to your menu, these side dishes are perfect for capturing the spirit of the holiday.

Celebrate the new year of the trees and explore these delicious and creative recipes.

Click here for more amazing Tu Bishvat recipes!

1. Glazed Cranberry-Pecan Brussels Sprouts by Chavi Feldman

I was so excited with the outcome of this recipe that I decided to share it with my mother right after I had developed it, as I thought it was something my parents would enjoy. When I got a call from my father that night asking me to please stand in as his personal chef going forward, I knew it was definitely a success!

2. Butternut-Squash-Apple Salad by Brynie Greisman

I enjoy the combination of roasted and fresh veggies in a salad. The fruits add a dimension of sweetness, crunch, and more flavor to savor. This apple cider vinaigrette complements the salad components perfectly. If you have leftover grilled chicken, you can add it in to pump up the protein and turn this salad into a hearty meal. For a dairy option, try grated feta cheese. We couldn’t get enough of it!

3. Sweet Potato Quinoa Salad by Brynie Greisman

The orange vinaigrette makes this salad irresistible. It can be served room temperature as a salad, or warmed as a side. Whenever I serve it, my family and guests are happy to have a really healthful choice with no sugar.

4. Sweet Potato Salad by Rivky Kleiman

In a real pinch, with very little time to a deadline, I called my sister-in-law Judy— well-known in London for her culinary skills — and asked for a tried-and-true side dish. We tried and we loved. Hope you will too! Thank you, Judy!

5. Fruits, Nuts ‘n’ Rice by Chanie Nayman

My husband has an aversion to any canned fruit. Period. So he was not going to be my tester for this recipe! I sent it for Shabbos to a friend who had just had a baby, and this was her text on Motzaei Shabbos: “Your food was beyond delicious! And plentiful and gourmet! You have a lucky family:) Thank you so much!!” Then I knew I could share it with you, too.

6. Middle Eastern Fruited Bulgur Salad (Bulgur wa Fawake) by Gil Marks

The fruits and nuts in this recipe add a welcome burst of texture to the soft, piecy bulgur. Topped off with a burst of freshness from the herbs, balanced out with the earthiness of cinnamon, this is an unforgettable side dish accompaniment to fish or meatballs.

7. Cranberry and Apricot-Glazed Sweet Potatoes from the Dining In Cookbook

The dried cranberries and apricots create a winning, tangy combination.

8. Citrusy Beet Chop-Chop Salad by Chavi Feldman

Roasting brings out the natural sweetness of root vegetables and makes for a smooth and velvety texture. These beets are no exception! When tossed with the rest of the ingredients and coated with this tangy, citrusy dressing, this chop-chop salad is a filling low-fat option that… um, can’t be “beet”!

9. Moroccan-Style Couscous by Estee Kafra

I’m really excited about this recipe. It’s so versatile and different… and delicious! It can be served warm as a side dish or at room temperature for a great salad. I especially love these kinds of versatile recipes that can easily be made up to two days in advance.

10. Persimmon Rice Pilaf by Shaindy Ausch

This Persimmon Rice Pilaf is a unique and aromatic dish that perfectly balances the warmth of brown rice with the sweet, honey-like flavor of ripe persimmons. It’s a comforting, seasonal recipe that’s sure to impress.

11. Roasted Portobello, Feta, and Fruit Salad with Honey-Mango Balsamic Vinaigrette by Faigy Fink

A delightful light salad with meaty roasted portobello mushrooms, salty and creamy feta cheese, crunch from the nuts, and sweet fresh mango and strawberries.

12. Sweet and Tangy Peach Blueberry Crisp by Charna Sheinfeld

Topped with a buttery, crumbly oat topping, this crisp bakes up golden and fragrant, offering a perfect combination of textures—soft, juicy fruit beneath and a crunchy, sweet topping on top. Whether served warm with a scoop of vanilla ice cream or on its own, this crisp is a satisfying and comforting treat.

13. Tropical Salad with Citrus Vinaigrette by Brynie Greisman

When I was in the US recently with my 15-year-old daughter, we dined here and there to “experience” American food, and on one of our outings tasted what was called “tropical salad.” It had no “ta’am or rei’ach.” I told my daughter I’d recreate the salad and the dressing to make it more palatable. I tried it this past Shabbos and everyone enjoyed the medley of flavors and textures. It sure beat the café one. Should I share the recipe with them?!

14. Couscous with Dried Fruit and Pomegranates by Brynie Greisman

In Eretz Yisrael, Tu B’Shevat is a veritable holiday. For weeks before, the nut stores and especially the shuk display an eye-catching variety of fresh and dried fruit. I am always astounded at the plethora of colors, smells, and shapes of all the interesting fruits. It is a true feast for the eyes! I created this recipe to showcase dried fruit, so popular at this time. The sweet-and-sour dressing uses date syrup, a favorite healthful sweetener. Pomegranates are used for garnishing.

15. Tanzia (Moroccan Dried Fruit and Nut Tajine) with Rice by Galit Konstantine

Tanzia with Rice is a vibrant, aromatic dish that blends the savory warmth of spiced onions and dried fruit with the delicate fluffiness of basmati rice. The flavorful Tanzia topping combines golden sautéed onions, cinnamon, turmeric, and nutmeg with a variety of dried fruits—apricots, raisins, prunes, cranberries, and figs—creating a luscious, sweet and savory mixture. Garnished with roasted almonds, pumpkin seeds, sesame seeds, and fresh herbs, Tanzia is a perfect centerpiece for any special occasion or festive meal, offering a beautiful mix of textures and flavors that are both comforting and exotic.