Nutty Barley Salad
Active time: 20 minutes
Total time: 60 minutes
Serves: 6-8
Serve up a big bowl of this Nutty Barley Salad! This plant-based dish is filled with nuts as well as barley and pomegranate (two of the seven species). This salad can be made up to 1 day in advance, making it the perfect make-ahead meal!
Ingredients
1 cup pearl barley, rinsed
3 cups water
2 cups kale, chopped
2 medium carrots, grated
1/3 cup almonds, chopped
1/4 cup pistachios, chopped
1/4 cup hazelnuts, chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
1/2 cup pomegranate seeds
Sea salt and pepper, to taste
Dressing
2 lemons
Zest of 1 lemon
1/2 tsp smoked paprika
1 tsp dijon mustard
2 cloves garlic, finely chopped
1 shallot, finely chopped
1/2 cup olive oil
Preparation
Cook the barley: combine barley, water, and a pinch of salt in a pot over medium-high heat. Bring to a boil, cover, and reduce to a simmer for 25-30 minutes or until soft and chewy, adding more water if needed. Remove from heat, and let sit, covered, for 10 minutes. Transfer to a baking tray to cool.
Combine barley with chopped kale and carrots.
Make the dressing: In a small bowl, combine lemon juice zest, paprika, mustard, garlic, and shallot, whisking to combine. Slowly drizzle in olive oil while mixing.
Pour over the barley mixture. This can be done up to 1 day in advance.
Before serving, top with almonds, pistachios, hazelnuts, herbs, and pomegranate seeds.
Notes
Add a tin of chickpeas or lentils for a protein-rich meal for your table.