Warm Jeweled Barley Salad with Honey-Mustard Dressing
Ingredients1 h servings 212
- 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.
Per Serving: 212 calories; 6.3 35.6 4.7 0 292 Full nutrition
ReviewsRead all reviews 4
Enjoyed this salad very much. Changes: increased the fruit-to-barley ratio, minced the red onion, did not cook the onion, and ate the salad cold. I thought the mustard in the dressing was way t...
I was unsure about this recipe at first but was willing to give it a try and was pleasantly surprised. I thought the ratio of all the parts was pretty even. I toasted the almonds on the stove in...
The dressing alone was very acidic and salty, but when added to the very bland barley it evened out. I would like more onion to up the flavor a notch, or maybe leave the onion raw for stronger ...