Pearl barley salad with Garlic-Dijon Vinaigrette

his pearl barley salar with garlic-Dijon vinaigrette requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• Whisker such as OXO Good Grips 11-Inch Better Balloon Whisk (affiliate link)
• Rice cooker such as Hamilton Beach 37517 Rice Cooker & Steamer (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Pearl barley salad with garlic-dijon vinaigrette

Hearty barley salad incorporates raw carrot, zucchini, and yellow bell pepper for a satisfying crunch & homemade Garlic-Dijon vinaigrette for a tangy punch.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer, Main Course, Salad

Cuisine: American, Vegan

Keyword: barley salad, Garlic Dijon Vinaigrette, pearl barley salad

Servings: 2

Equipment

• rice cooker (optional)

Ingredients

For the Garlic Dijon Vinaigrette

• 1/2 garlic clove
• 1/8 cup apple cider vinegar
• 1/4 grapeseed oil or other light tasting oil
• 1 tsp fresh lemon juice
• 1 tsp Dijon mustard
• fine sea salt to taste
• freshly ground black peper
• 1 tsp maple syrup or more to taste

For the Pearl Barley Salad

• 1/2 cup pearl barley uncooked
• 1 red bell pepper
• 1/2 cup carrots grated
• 3/4 cup cucumber chopped
• 1/2 cup baby spinach or sub kale, finely chopped
• 1 can red beans drained and rinsed
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• pinch of sea salt
• dash of black pepper
• dash of garlic powder
• 1/2 cup artichoke hearts frozen

Instructions

For the vinaigrette:

• Add the garlic clove, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, sea salt, pepper, and maple syrup into a small food processor or blender and process (or blend) until smooth.  Adjust to taste, if desired.  Set aside.

For the barley salad

• Prepare the pearl barley according to package instructions ( I like to use a rice cooker for convenience).
• Meanwhile, prepare the veggies.  Roughly chop the carrot and cucumber into 1-to2 inch pieces.  Place into a large bowl along with the chopped bell pepper, spinach (or kale), beans, and seeds. Prepare frozen artichoke hearts according to package instructions.
• Stir a few tablespoons of vinaigrette and a pinch of salt into the cooked barley until evenly distributed.  Add the barley into the large bowl with the other ingredients.  Toss to combine.  Taste, and season with more salt, as well as a generous amount of pepper and garlic powder, adding a little bit at a time.
• Spoon the salad into bowls, and top with sliced artichoke hearts and more Garlic-Dijon Vinaigrette.  Leftovers will keep in an airtight container in the fridge for a few days.  The dressing should keep in an airtight container in the fridge for up to 1 week.