Barley, Pomegranate & Pistachio Salad Recipe
This recipe is rated 4.6 out of 5.
Healthy choice
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Easy peasy
One-pot recipe
Salads
This hearty salad will actually sustain you for a while thanks to its fibre, protein, and carb content. Delicious warm or cold, it’s a great staple year-round!
You will need
Serves 4
- 1 cup pearl barley
- 1/2 cup toasted pistachio nuts, roughly chopped
- 1/3 cup toasted almonds, roughly chopped
- 1/4 cup currants
- 1/2 cup cranberries, roughly chopped
- 1/2 cup pomegranate seeds
- 1 small red onion, cut into fine wedges
- 1/2 cup mint leaves, roughly chopped
- 1/4 cup parsley, roughly chopped
Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 teaspoons maple syrup
- Pinch of salt
Directions
-
Step 1
Place barley in medium sized saucepan and cover with 3 cups water. Boil for 25-30 minutes or until soft with a slight bite (add more water if necessary). Rinse and drain.
-
Step 2
Transfer to a large bowl and combine with all other salad ingredients.
-
Step 3
To make the dressing, mix all ingredients well in a small bowl or jug.
-
Step 4
Toss dressing through salad and serve.
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