Pearl Barley Salad with Cranberries, Apples & Pecans

Name: Pearl Barley Salad with Cranberries, Apples & Pecans
Prep time: 15 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 1 cup pearl barley; water; salt; u2153 cup freshly squeezed orange juice; u2153 cup dried cranberries; 1 large Fuji apple, unpeeled, diced; u00bd cup pecan halves, toasted; u00bc cup green onions, chopped; 2 Tablespoons flat leaf parsley, chopped; 3 tablespoons raspberry vinaigrette; 3 tablespoons extra-virgin olive oil; u00bc teaspoon salt; u00bc teaspoon freshly ground pepper

By Leslie Blythe Apples, Grains, Salad, Vegan, Vegetarian Assembling, Boiling

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

Ingredients

1 cup pearl barley

water

salt

⅓ cup freshly squeezed orange juice

⅓ cup dried cranberries

1 large Fuji apple, unpeeled, diced

½ cup pecan halves, toasted

¼ cup green onions, chopped

2 Tablespoons flat leaf parsley, chopped

3 tablespoons raspberry vinaigrette

3 tablespoons extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon freshly ground pepper

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.

close full screen

00:00