Cranberry Barley Salad
This Cranberry Barley Salad is a nutritious and satisfying dish that combines chewy barley with sweet-tart cranberries, fresh vegetables, and a zesty lemon dressing. It's perfect for meal prep, potlucks, or as a healthy side dish.
Ingredients
- 1 cup pearl barley
- 3 cups water or vegetable broth
- 1/2 cup dried cranberries
- 2 medium celery stalks, diced small
- 2 medium carrots, shredded or finely diced
- 1/3 cup sliced almonds, toasted
- 1/4 cup fresh parsley, chopped fine
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Rinse the pearl barley under cold water until the water runs clear.
- Bring 3 cups of water or vegetable broth to a boil in a medium saucepan. Add the rinsed barley and return to a boil, then reduce heat to maintain a gentle simmer.
- Cover and simmer the barley for 25-30 minutes, or until tender but still slightly chewy.
- While the barley cooks, prepare your vegetables: dice the celery, shred or dice the carrots, and chop the fresh parsley.
- Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant.
- Drain the cooked barley thoroughly and spread it on a large baking sheet to cool for about 15 minutes.
- Make the dressing by whisking together lemon juice, olive oil, Dijon mustard, salt, and pepper in a large bowl.
- Add the cooled barley to the bowl with the dressing and toss well to coat.
- Fold in the dried cranberries, diced celery, shredded carrots, and chopped parsley until evenly distributed.
- Finally, add the toasted almonds and gently fold them in. Let the salad rest for at least 30 minutes before serving.
Notes
This salad improves as it sits, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to five days.