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Dairy
Easy
30 Minutes
Diets 
Come enjoy all the seven species of Israel in one salad for your Tu Bishvat meal.
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
olive oil, to taste
Tuscanini Balsamic Vinegar, to taste
1 cup homemade croutons (see note)
1 cup goat cheese (Ta’amti Feta or Israeli Bulgarit)
1/4 cup bee or date honey, such as Heaven & Earth Date Syrup (eretz zavat chalav u’dvash!)
1/4 cup Israeli olive oil (such as Zeta)
4 tablespoons Tuscanini Balsamic Vinegar or lemon juice
1 cup bulgur, quinoa, or barley
1 cup walnuts or seeds of your choice
Combine all the above-mentioned ingredients and drizzle the dressing on top.
Cut bread into bite-sized pieces and toss into a large bowl.
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.
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).
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!
Bake another seven to 10 minutes, until they reach the color and crispness that you prefer.
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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?
It should still be delicious with dried figs, obviously not the same as fresh but still tasty!