© Tina Rupp
How to Make It
Step 1
Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.
Step 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.
