Recipe by Elana Heideman

Seven Species Salad

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Dairy Dairy
Easy Easy
4 Servings
Allergens

Come enjoy all the seven species of Israel in one salad for your Tu Bishvat meal.

Ingredients

Salad

  • 1/2 – 1 cup pomegranate seeds

  • 1 head of romaine lettuce

  • 6 to 8 figs, quartered

  • 1 and 1/2 cups seedless (or deseeded) grapes, halved or quartered

  • 4-6 dates, sliced

Dressing

Optional

  • 1 cup bulgur, quinoa, or barley

  • 1 cup walnuts or seeds of your choice

Directions

Prepare the Salad and Dressing

1.

Combine all the above-mentioned ingredients and drizzle the dressing on top.

Notes:

To check figs: After slicing, check the inside of the fig for webbing or obvious signs of insect damage. According to the OU, if none is seen the fig may be used.

To Make Homemade Croutons

1.

Cut bread into bite-sized pieces and toss into a large bowl.

2.

In a separate container, combine olive oil and some favorite spices, such as oregano, basil, thyme, garlic, and of course salt. Shake/stir really well to get all the flavors combined.

3.

Pour dressing over the bread cubes and shake up to evenly distribute the flavor. Spread out the croutons on a baking tray or casserole dish. Bake at 200–225 degrees Celsius (400–450 degrees Fahrenheit).

4.

After about seven to 10 minutes, shake the tray to make sure croutons are evenly cooked. Feel free to drizzle another bit of olive oil on them!

5.

Bake another seven to 10 minutes, until they reach the color and crispness that you prefer.

Seven Species Salad

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Chana
Chana
1 year ago

Since fresh figs aren’t in season in the US on Tu B’shvat, has anyone tried this with dried figs, maybe soaked in hot water first?

Raquel
Raquel
Reply to  Chana
1 year ago

It should still be delicious with dried figs, obviously not the same as fresh but still tasty!