Warm Jeweled Barley Salad with Honey-Mustard Dressing

Warm Jeweled Barley Salad with Honey-Mustard Dressing
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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
Warm Jeweled Barley Salad with Honey-Mustard Dressing, recipe PT15M PT1H 5 455 calories

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