Nuts Fruity Barley Salad
Bursting with vibrant flavors and wholesome textures, this Nuts Fruity Barley Salad is the perfect blend of hearty pearl barley, sweet dried fruits, and crunchy toasted nuts, all tossed in a zesty, honey-kissed lemon dressing. Packed with nutrient-rich ingredients like cranberries, apricots, almonds, and walnuts, this salad strikes an irresistible balance of sweet and savory. Fresh parsley adds a touch of earthiness, while the tender barley provides a satisfying base. With only 15 minutes of prep time, this quick and easy recipe is ideal for meal prep, potlucks, or a refreshing side dish for any occasion. Serve chilled or at room temperature for a versatile dish that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 cup pearl barley
- 3 cups water
- 0.5 teaspoon salt
- 0.5 cup dried cranberries
- 0.5 cup dried apricots (chopped)
- 0.25 cup toasted almonds (roughly chopped)
- 0.25 cup toasted walnuts (roughly chopped)
- 2 tablespoons fresh parsley (chopped)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 0.25 teaspoon ground black pepper
Instructions
Rinse the pearl barley under cold water in a fine mesh sieve.
In a medium saucepan, combine the barley, water, and salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the barley is tender and most of the water is absorbed.
Remove from heat, drain any excess water, and allow the barley to cool to room temperature.
In a large mixing bowl, combine the cooked barley, dried cranberries, chopped dried apricots, toasted almonds, and toasted walnuts.
In a small bowl, whisk together the olive oil, lemon juice, honey, and ground black pepper until well combined.
Pour the dressing over the barley mixture and toss until everything is evenly coated.
Fold in the chopped parsley for freshness.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 121.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1934 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
