Description
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.
Ingredients
Scale
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
Instructions
Cook the Lentils and Barley:
- Combine the lentils and barley with 5 cups of water, 2 cloves of garlic, and sea salt.
- 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:
- 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:
- Combine the cooled barley and lentils with the pomegranate, feta, radicchio, parsley, apple, and almonds.
- Dress with the vinaigrette and toss thoroughly to combine. Serve cold or at room temperature.
Notes
This makes a large amount of salad, so it’s perfect for a crowd, BBQ, party, or for meal prep for the week.
Nutrition
- 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