Cranberry barley salad

Last November, I found myself staring at leftover cranberries and a bag of pearl barley in my pantry, wondering what Mateo and I could create together in the kitchen. Our daughters were coming home from college and high school that weekend, and I wanted something special yet wholesome. That’s when this cranberry barley salad was born.

The girls devoured it, and now it’s become our family’s go-to dish for holiday gatherings and Sunday dinners alike. This cranberry barley salad combines chewy barley grains with tart cranberries, crunchy nuts, and fresh herbs in a way that feels both comforting and celebratory.

Why You’ll Love This Cranberry Barley Salad

This cranberry barley salad offers everything you need in a perfect side dish. First, it’s incredibly nutritious, packed with fiber and whole grains that keep you satisfied for hours. Moreover, the combination of textures creates an exciting eating experience with every bite.

The preparation is wonderfully simple. Even on busy weeknights, I can pull this cranberry barley salad together without stress. Additionally, it tastes even better the next day, making it ideal for meal prep.

My husband Mateo loves how versatile this dish is. You can serve this cranberry barley salad warm or cold, as a main course or side dish. Furthermore, it’s naturally vegetarian and easily adapts to vegan diets.

The flavor profile absolutely shines. Sweet-tart cranberries balance the nutty barley perfectly. Fresh herbs add brightness, while a simple vinaigrette ties everything together beautifully.

Ingredients You’ll Need

Gathering ingredients for this cranberry barley salad couldn’t be easier. Most items are pantry staples you likely already have on hand.

Ingredient	Quantity
Pearl barley	1 cup
Vegetable or chicken broth	3 cups
Dried cranberries	1/2 cup
Fresh cranberries (optional)	1/4 cup
Pecans or walnuts, chopped	1/2 cup
Fresh parsley, chopped	1/4 cup
Green onions, sliced	3 stalks
Olive oil	1/4 cup
Apple cider vinegar	2 tablespoons
Dijon mustard	1 teaspoon
Honey	1 tablespoon
Salt	1 teaspoon
Black pepper	1/2 teaspoon

These simple ingredients transform into an impressive cranberry barley salad that feeds a crowd. I always keep pearl barley in my pantry specifically for this recipe.

Substitutions & Variations

This cranberry barley salad adapts beautifully to your preferences and dietary needs. Mateo and I have experimented with countless variations over the years.

For the grain, substitute farro or wheat berries if you can’t find barley. Brown rice works too, though it changes the texture slightly. Quinoa creates a gluten-free cranberry barley salad alternative.

Regarding the cranberries, fresh pomegranate arils add a gorgeous pop of color. Dried cherries or chopped dried apricots also work wonderfully. During summer, I sometimes use fresh blueberries instead.

Nuts offer plenty of flexibility. Almonds, pistachios, or pumpkin seeds all complement this cranberry barley salad perfectly. Toast them first for extra flavor.

The herbs can vary seasonally. Mint adds refreshing brightness. Cilantro creates a completely different flavor profile. Dill works surprisingly well too.

For additional vegetables, diced cucumber adds crunch. Roasted butternut squash creates a heartier version. Crumbled feta or goat cheese makes this cranberry barley salad more substantial.

Step-by-Step Instructions

Making this cranberry barley salad requires minimal effort and delivers maximum flavor. Follow these simple steps for perfect results every time.

Step 1: Rinse the pearl barley under cold water. This removes excess starch and prevents clumping in your cranberry barley salad.

Step 2: Combine barley and broth in a medium saucepan. Bring to a boil over high heat. Mateo always says proper seasoning of the cooking liquid makes all the difference.

Step 3: Reduce heat to low and cover. Simmer for 35-40 minutes until tender but still chewy. The barley should have absorbed most of the liquid.

Step 4: Drain any excess liquid and spread barley on a baking sheet. This cools it quickly and prevents mushiness in your cranberry barley salad.

Step 5: Meanwhile, prepare the dressing. Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.

Step 6: Toast the nuts in a dry skillet over medium heat for 3-4 minutes. Watch carefully as they burn quickly. This step intensifies their flavor tremendously.

Step 7: Transfer cooled barley to a large mixing bowl. Add dried cranberries, fresh cranberries if using, toasted nuts, parsley, and green onions.

Step 8: Pour the dressing over the cranberry barley salad. Toss everything together gently but thoroughly until well combined.

Step 9: Taste and adjust seasonings as needed. Sometimes I add extra vinegar for more tang or a pinch of salt to brighten flavors.

Step 10: Let the cranberry barley salad rest for at least 15 minutes before serving. This allows flavors to meld beautifully.

Pro Tips for Success

Creating the perfect cranberry barley salad becomes even easier with these expert tips from our kitchen.

Don’t overcook the barley. You want it tender with a pleasant chew, not mushy. Start checking at 35 minutes to ensure perfect texture in your cranberry barley salad.

Season the cooking liquid generously. I add a bay leaf and pinch of salt to the broth. This infuses flavor directly into the grains.

Cool the barley completely before adding other ingredients. Warm barley wilts herbs and can make dried cranberries soggy.

Toast your nuts every single time. This simple step elevates the entire cranberry barley salad exponentially. The nutty aroma alone is worth it.

Make the dressing while the barley cooks. This saves time and allows flavors to develop. Mateo always prepares components simultaneously for efficiency.

Add fresh herbs just before serving if making ahead. They stay vibrant and fresh rather than wilting in the dressing.

Bring your cranberry barley salad to room temperature before serving. Cold mutes flavors, so let it sit out for 20 minutes if refrigerated.

Reserve some nuts and cranberries for garnish. This makes your presentation restaurant-worthy and adds textural contrast on top.

Storage & Reheating Tips

This cranberry barley salad stores exceptionally well, making it perfect for meal prep and batch cooking.

Store leftovers in an airtight container in the refrigerator for up to five days. The flavors actually improve as the ingredients marinate together.

For best results, store the dressing separately if preparing more than two days ahead. Mix it in just before serving to maintain optimal texture.

This cranberry barley salad freezes reasonably well for up to two months. However, I recommend adding fresh herbs and nuts after thawing for better texture.

To refresh refrigerated cranberry barley salad, add a splash of vinegar or lemon juice. Toss in some fresh herbs to brighten the flavors.

You can enjoy this dish cold, at room temperature, or gently warmed. For warming, heat in a skillet over low heat for just 2-3 minutes.

Pack this cranberry barley salad in lunch containers for easy weekday meals. It holds up beautifully without getting soggy or sad-looking.

What to Serve With This Recipe

This versatile cranberry barley salad pairs beautifully with countless dishes throughout the year.

During holidays, I serve this cranberry barley salad alongside roasted turkey or ham. The tart cranberries complement rich meats perfectly. Additionally, it lightens heavy holiday spreads.

For everyday dinners, pair it with grilled chicken or salmon. Mateo loves serving this cranberry barley salad with his herb-crusted pork tenderloin.

Vegetarian meals benefit greatly from this addition. Serve it with roasted vegetables, stuffed acorn squash, or a hearty lentil stew.

This cranberry barley salad makes an excellent potluck contribution. It travels well and serves a crowd effortlessly. Everyone always requests the recipe.

For lighter meals, add grilled shrimp or chickpeas directly to the salad. This transforms it into a complete main course.

Complement your cranberry barley salad with crusty bread and a simple green salad. A crisp white wine or sparkling cider rounds out the meal beautifully.

FAQs

Can I make cranberry barley salad ahead of time?

Absolutely! This cranberry barley salad actually tastes better when made ahead. Prepare it up to three days in advance and store it covered in the refrigerator.

The flavors meld together beautifully as it sits. Just remember to bring it to room temperature and refresh with fresh herbs before serving for the best presentation and taste.

What’s the difference between pearl barley and hulled barley?

Pearl barley has been polished to remove the outer bran layer, cooking faster in about 35-40 minutes. Hulled barley retains more of the bran, offering more fiber and nutrients but requiring 50-60 minutes cooking time. For this cranberry barley salad, I prefer pearl barley for its quicker preparation and tender texture, though either works wonderfully.

How do I prevent my cranberry barley salad from becoming dry?

The key is proper dressing ratio and storage. Make sure your barley is slightly moist when mixed with other ingredients. If your cranberry barley salad seems dry after refrigeration, simply drizzle a bit more olive oil and vinegar over it. Toss well and let it sit for ten minutes before serving to rehydrate the grains.

Can I use fresh cranberries instead of dried?

Yes, fresh cranberries add wonderful tartness to your cranberry barley salad. However, they’re quite tart raw, so I recommend either quickly sautéing them with a touch of honey or using a combination of fresh and dried. About one-quarter cup of fresh cranberries mixed with dried cranberries creates the perfect sweet-tart balance.

Is cranberry barley salad gluten-free?

Unfortunately, traditional barley contains gluten, so this cranberry barley salad isn’t gluten-free. However, you can easily substitute quinoa, rice, or certified gluten-free oats to create a similar dish. The cooking times and liquid ratios will vary, but the overall flavor profile remains delicious and the cranberries still shine beautifully.

Nutrition Information (per serving)

This nutritious cranberry barley salad provides balanced nutrition in every serving. These values are based on a recipe yielding eight servings.

Nutrient	Amount
Calories	245
Total Fat	11g
Saturated Fat	1.5g
Cholesterol	0mg
Sodium	285mg
Total Carbohydrates	34g
Dietary Fiber	6g
Sugars	8g
Protein	5g
Vitamin A	4% DV
Vitamin C	8% DV
Calcium	3% DV
Iron	12% DV

This cranberry barley salad delivers impressive fiber content, supporting digestive health and keeping you satisfied. The whole grains provide sustained energy throughout your day. Furthermore, the nuts contribute healthy fats and protein, making this dish nutritionally complete.

Mateo and I love that we can feel good about serving this cranberry barley salad to our daughters and guests alike. It nourishes the body while delighting the taste buds, proving that healthy eating never has to be boring or bland.

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