Home Recipes Pear Barley Salad

Pear Barley Salad

This salad is loaded with green Anjou pears, barley, chickpeas, walnuts, feta and arugula all tossed in an apple cider vinegar maple dressing. It’s great because it can totally be customized based on the ingredients available to you. Don’t have chickpeas? Try it with white beans instead. Only have spinach on hand? Swap that in for the arugula!

Recipe by Brittany Mullins (@eatingbirdfood).

Featuring California Prunes

Ingredients

	Salad
33 g	walnuts
189 g	uncooked barley
170 g	cooked chickpeas
2	green Anjou pears, divided
18 g	chopped sun dried tomatoes
112 g	crumbled feta
6 g	chopped fresh parsley
1 handful	baby arugula
	Dressing
3 tbsp	red onion
59 ml	apple cider vinegar
79 ml	olive oil
2 tsp	maple syrup
1 tsp	dijon mustard
1 tsp	dried oregano
1/2 tsp	sea salt
1/4 tsp	pepper

Step 1
Cook barley according to package instructions. Drain.
Step 2
Toast walnuts in a small skillet. Let cool.
Step 3
Add minced onion in a small bowl with the vinegar and let marinate while you prep the salad.
Step 4
Chop 1 1/2 pears and save remaining half for fanning and decorating the salad.
Step 5
Add cooked barley, chickpeas, pear, sun dried tomatoes, arugula, parsley and feta into a large bowl.
Step 6
Add remaining dressing ingredients into the bowl with the vinegar and red onion and whisk until combined.
Step 7
Pour dressing over salad mixture and toss to coat. Taste and season with additional salt and pepper, if needed.

see all recipes

Appetizers, Gluten-free, Main Courses, Sides, Vegetarian or Vegan

Pear Barley Salad

Ingredients

Salad

Dressing

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

You might also like

Charred Chickpea & Corn Salad

Lentil Salad with Feta and Grilled Vegetables

Farro with California Prunes, Butternut Squash & Pecans