- 1 cup pearl barley, rinsed
- 1/3 cup dried apricots, coarsely chopped
- 1/3 cup raisins
- 1/3 cup dried cherries or dried cranberries
- 1/3 cup slivered almonds
- 2 tablespoons olive oil
- 1 medium red onion, coarsely chopped
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- Bring a large pot of water to a boil. Cook barley in boiling water, uncovered, over medium heat, stirring occasionally, until tender, about 40 minutes. Add dried fruit and cook 1 minute more. Drain barley mixture well and transfer to a large bowl.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C). Toast almonds in a small rimmed baking sheet or pie pan until golden, 10 to 15 minutes. Let cool.
- While barley cooks and nuts toast, heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Cook onion, stirring occasionally, until browned around edges, 6 to 8 minutes. Add onion to barley and toss to combine.
- Whisk together mustard, honey, vinegar, and salt in a small bowl. Whisk in remaining tablespoon oil and pour dressing over salad. Toss well. Sprinkle salad with toasted almonds and toss lightly.
05/07/2018
recipepes.com
Warm Jeweled Barley Salad with Honey-Mustard Dressing, recipe
PT15M
PT1H
5
455 calories
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