Warm Jeweled Barley Salad with Honey-Mustard Dressing recipe

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Ingredients

1 cup pearl barley, rinsed
⅓ cup dried apricots, coarsely chopped
⅓ cup raisins
⅓ cup dried cherries or dried cranberries
⅓ cup slivered almonds
2 tablespoons olive oil
1 medium red onion, coarsely chopped
3 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon cider vinegar
½ teaspoon salt

Nutrition Info

211.9 calories
carbohydrate: 35.6 g
cholesterol: : -
fat: 6.3 g
fiber: 5.8 g
protein: 4.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 292.2 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Cook barley in boiling water, uncovered, over medium heat, stirring occasionally, until tender, about 40 minutes. Add dried fruit and cook 1 minute more. Drain barley mixture well and transfer to a large bowl.

  2. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Toast almonds in a small rimmed baking sheet or pie pan until golden, 10 to 15 minutes. Let cool.

  3. While barley cooks and nuts toast, heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Cook onion, stirring occasionally, until browned around edges, 6 to 8 minutes. Add onion to barley and toss to combine.

  4. Whisk together mustard, honey, vinegar, and salt in a small bowl. Whisk in remaining tablespoon oil and pour dressing over salad. Toss well. Sprinkle salad with toasted almonds and toss lightly.

Recipe Yield

8 servings

Recipe Note

Colorful pieces of dried fruit stud this warm barley salad, which goes savory with a honey mustard dressing. Feel free to use whatever mix of dried fruit you have on hand in your cupboard.

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