Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts

  • Total Time:
  • Servings: 6

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  • 1/3 cup pine nuts, preferably from Italy (2 ounces)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 small shallot, minced (2 tablespoons)
  • Salt and freshly ground pepper
  • 4 cups Thyme-Scented Pearled Barley
  • 1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces
  • 1/2 cup pomegranate seeds (from 1 pomegranate)
  • 1/2 cup chopped flat-leaf parsley

How to make this recipe

  1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.

  2. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Pearled Barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving.

Make Ahead

The salad without the pine nuts can be refrigerated overnight. Bring the salad to room temperature before serving.

Contributed By Photo © Tina Rupp Published March 2010

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