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lentil and barley salad

Lentil and Barley Salad with Pomegranate and Feta

  • Author: Tiffany La Forge
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: salad


This Lentil and Barley Salad is a hearty and healthy grain salad — made with pomegranate, feta, and apples, and dressed with an Apple Cider Vinaigrette.



For the Dressing:

  • 1 tablespoon Dijon mustard
  • 2 tablespoons minced shallot
  • 2 teaspoons honey
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • Sea salt and pepper

For the Salad:

  • 1 1/2 cups dry green lentils
  • 1 cup pearled barley
  • 2 garlic cloves
  • Sea salt and pepper
  • 1 cup pomegranate seeds
  • 3/4 cup crumbled feta
  • 2 cups chopped radicchio
  • 1/2 cup chopped fresh parsley
  • 1 Honeycrisp apple, diced
  • 1/4 cup chopped almonds


Cook the Lentils and Barley:

  1. Combine the lentils and barley with 5 cups of water, 2 cloves of garlic, and sea salt.
  2. Bring to a boil and then cover, reduce to a simmer, and cook until the lentils and barley are done, about 25 minutes. Drain, discard garlic cloves, and set aside to cool.

Make the Dressing:

  1. Add the Dijon, shallot, honey, apple cider vinegar, olive oil, and sea salt and pepper (to taste) in a mason jar. Shake vigorously until emulsified and combined.

Assemble the Salad:

  1. Combine the cooled barley and lentils with the pomegranate, feta, radicchio, parsley, apple, and almonds.
  2. Dress with the vinaigrette and toss thoroughly to combine. Serve cold or at room temperature.


This makes a large amount of salad, so it’s perfect for a crowd, BBQ, party, or for meal prep for the week.


  • Serving Size: 1 serving
  • Calories: 279
  • Sugar: 5.8g
  • Sodium: 126mg
  • Fat: 12g
  • Saturated Fat: 2.8g
  • Carbohydrates: 34.9g
  • Fiber: 10.9g
  • Protein: 10g
  • Cholesterol: 8mg