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

Colorful pieces of dried fruit stud this warm barley salad, which goes savory with a honey mustard dressing. Feel free to use whatever mix of dried fruit you have on hand in your cupboard.

Recipe Summary test

15 mins
45 mins
1 hr
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

212 calories; protein 4.7g; carbohydrates 35.6g; fat 6.3g; sodium 292.2mg. Full Nutrition