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cranberry barley salad

This cranberry barley salad combines chewy barley grains with tart cranberries, crunchy nuts, and fresh herbs, making it a nutritious and versatile dish perfect for holiday gatherings and everyday meals.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 cup pearl barley
  • 3 cups vegetable or chicken broth
  • 1/2 cup dried cranberries
  • 1/4 cup fresh cranberries (optional)
  • 1/2 cup pecans or walnuts, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 stalks green onions, sliced
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Rinse the pearl barley under cold water.
  2. Combine barley and broth in a medium saucepan. Bring to a boil over high heat.
  3. Reduce heat to low and cover. Simmer for 35-40 minutes until tender but still chewy.
  4. Drain any excess liquid and spread barley on a baking sheet to cool.
  5. Prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
  6. Toast the nuts in a dry skillet over medium heat for 3-4 minutes.
  7. Transfer cooled barley to a large mixing bowl. Add dried cranberries, fresh cranberries if using, toasted nuts, parsley, and green onions.
  8. Pour the dressing over the salad and toss gently until well combined.
  9. Taste and adjust seasonings as needed.
  10. Let the salad rest for at least 15 minutes before serving.

Notes

Don't overcook the barley. Season the cooking liquid generously. Cool the barley completely before adding other ingredients. Toast your nuts for extra flavor. Make the dressing while the barley cooks. Add fresh herbs just before serving. Bring the salad to room temperature before serving.