Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts

Rating: 5 stars
1757 Ratings
  • 5 star values: 1757
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

 Ingredient Tips from F&W Editors  More Salads with Grains

By Grace Parisi
March 2010

Gallery

Credit: © Tina Rupp

Recipe Summary

total:
20 mins
Yield:
6
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 07/30/2021