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Promised Land Salad

Promised Land Salad

Annette Reeder - The Biblical Nutritionist
5 from 3 votes
Prep Time 15 mins
Total Time 15 mins
Servings 4
Calories 356


  • 3 Cups Cooked Barley optional Israeli Couscous
  • ¼ Cup Chopped Figs
  • ¼ Cup Pitted & Chopped Dates
  • ¼ Cup Halved Grapes
  • ¼ Cup Pomegranate Seeds


  • ¼ Cup Olive Oil
  • 2 Teaspoons Honey
  • 2 Teaspoons Red Wine Vinegar optional Pomegranate Vinegar
  • 1 Teaspoon Honey Mustard


  • ¼ Cup Wheat or Barley Cereal for a crunch
  • 2 Tablespoons Parsley


  • Combine barley, figs, dates, grapes, pomegranate seeds in a large bowl.
  • Place oil, honey, vinegar, and mustard in a separate bowl - whisk together.
  • Toss the salad with the vinegar dressing to coat. There may be more than you need or you may love a lot of flavor from the dressing.
  • Add salt and pepper to taste  - if you need any.
  • Just before serving add cereal and toss to distribute.
  • Garnish with fresh chopped parsley.
  • Serve on a bed of bright greens!


Tips - more fruits can be added for additional flavor. I typically use 1 cup pomegranate seeds and ½ cup grapes.


Calories: 356kcalCarbohydrates: 56gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 49mgPotassium: 289mgFiber: 7gSugar: 15gVitamin A: 333IUVitamin C: 4mgCalcium: 30mgIron: 5mg
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