Pecan Barley Salad
Elevate your salad game with this vibrant Pecan Barley Salad, a wholesome blend of nutty, chewy pearl barley, crunchy toasted pecans, and fresh, crisp vegetables. Bursting with cherry tomatoes, refreshing cucumber, finely diced red onion, and fragrant parsley, this salad is tossed in a tangy-sweet vinaigrette made with olive oil, apple cider vinegar, Dijon mustard, and honey. Perfect as a light lunch or a hearty side, this dish is not only packed with nutritious ingredients but also brimming with texture and flavor. Whether served chilled or at room temperature, this make-ahead salad is an ideal choice for meal prepping, picnics, or any gathering that calls for a crowd-pleasing, healthy recipe. Highlighting wholesome grains and fresh produce, this Pecan Barley Salad is sure to become a favorite year-round!
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Recipe Information
Ingredients
- 1 cup Pearl Barley
- 3 cups Water
- 1 cup Pecans
- 1 cup Cherry Tomatoes
- 1 medium Cucumber
- 0.25 medium Red Onion
- 0.5 cup Fresh Parsley
- 3 tablespoons Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Rinse the pearl barley under cold water. In a medium saucepan, combine the barley and 3 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 25 minutes or until tender. Drain any excess water and let it cool to room temperature.
While the barley is cooking, toast the pecans. Preheat a dry skillet over medium heat. Add the pecans and toast, stirring frequently, for 3-5 minutes until fragrant and lightly browned. Remove from heat and set aside to cool.
Chop the cherry tomatoes in half, dice the cucumber into small cubes, finely chop the red onion, and roughly chop the parsley. Set aside.
In a small bowl, prepare the vinaigrette by whisking together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined. Taste and adjust seasoning if necessary.
In a large mixing bowl, combine the cooked and cooled barley, toasted pecans, cherry tomatoes, cucumber, red onion, and parsley. Pour the vinaigrette over the salad and toss gently to combine.
Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 20.3 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1947 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.
