Pearl Barley Salad with Cranberries, Apples & Pecans
February 19, 2016
Pearl Barley Salad with Cranberries, Apples & Pecans is delicious and nutritious vegetarian / vegan lunch option.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Directions
1Place pearl barley in a large heavy saucepan. Add water and salt. Bring to a boil over high heat, then reduce heat, cover, and simmer gently, stirring occasionally, for 30 minutes. Drain and rinse. Let cool to room temperature.
2Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes, then strain and save the orange juice for the vinaigrette.
3Combine cooked pearl barley, cranberries, apple, pecans, green onions and parsley in a large bowl; stir gently.
4Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with 1/4 teaspoon salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.
3 Reviews
Gail
August 26, 2019
Just curious – does the raspberry vinaigrette get added to the orange juice
in step 4?
Eric
February 19, 2016
Actually, this is delicious–just goes to show that vegan dishes can have all of the flavor that other foods do.
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admin
August 26, 2019
Yes, sorry if it wasn’t clear.